All-American Blueberry Muffins
Yield
12 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
sugar
|
|
¾ | cup |
vegetable shortening
|
* |
3 | cups |
all-purpose flour
|
|
¾ | teaspoon |
salt
|
|
4 | teaspoons |
baking powder
|
|
¼ | teaspoon |
cinnamon
|
|
½ | teaspoon |
nutmeg
|
|
3 | large |
eggs
|
|
1 ½ | cups |
milk
|
|
1 | teaspoon |
vanilla extract
|
|
1 | quart |
blueberries
fresh |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
sugar
|
|
177 | ml |
vegetable shortening
|
* |
7.1E+2 | ml |
all-purpose flour
|
|
3.8 | ml |
salt
|
|
2E+1 | ml |
baking powder
|
|
1.3 | ml |
cinnamon
|
|
2.5 | ml |
nutmeg
|
|
3 | large |
eggs
|
|
355 | ml |
milk
|
|
5 | ml |
vanilla extract
|
|
0.9 | l |
blueberries
fresh |
* |
Directions
Combine the sugar and shortening until fluffy.
Add eggs and beat again.
Slowly begin adding the dry ingredients. Add milk and vanilla.
Mix in blueberries gently. Pour into pre-sprayed muffin tins.
Bake at 350℉ (180℃) for 20 to 30 minutes until golden.