Simply Yummy Blueberry Muffins

Growing up, I didn't even know you could make blueberry muffins from a box. Now that I have tried them, I can tell you they are no substitute for the real thing. Actually, forget boxed mixes, there have been few if any muffins from any bakery or restaurant that are half as good as this recipe from my mom. I am sure she didn't create it as it was most likely passed down from my grandma or found in a magazine or cookbook once upon a time, but since I have no idea of its true origin, I will give her the credit.

1 1/2 c sifted flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/4 c soft shortening
1 egg
1/2 c milk
1 c blueberries

Sift the first 4 ingredients together in a bowl. Then add the shortening, egg and milk. Mix together just until the ingredients are blended. Then stir in the blueberries. Fill greased muffin pans 2/3 full or use cupcake liners. Bake until golden brown. Serve hot. Bake at 400˚ for 20-25 minutes. Makes 12 muffins.

I like my muffins loaded with blueberries so I use more like 1 1/2 - 2 cups. I have also tried this with raspberries and blackberries. Both turn out amazing as well, but if the blackberries are large, I recommend cutting them in 1/2. I also slice the raspberries in half vertically, otherwise the batter tends to fill in the hole and doesn't quite bake right.

Oh and since Anna is not a fan of baked berries, once I made this for her using chocolate chips. I am sure you are shocked that those went over well. Let me know if you try this and mix it up any. I am always looking for new twists. 



Jessica said…
I was just looking for a new basic muffin recipe! I may try this with some diced apples and a hint of cinnamon and nutmeg. Mmmmm.....
Greg said…
I used to devour these muffins when I was little. But at some point, I stopped being a "muffin guy".

I like muffins that border on cupcakes. But then, you might as well have a cupcake.

Obviosuly, I'm not eating muffins on Atkins. But even before then, I can't remember the last muffin I had.

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