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BLUEBERRY MUFFINS Recipe

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This recipe for BLUEBERRY MUFFINS is from The Abbott-Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 C All Purpose Flour, divided
1/4 tsp Salt
3 tsp. Baking Powder
1/2 C. Shortening
1 C Sugar
2 Eggs, at room temperature.
1 C. Heavy Whipping Cream
1 tsp Vanilla Extract
1 C. Blueberries, fresh or frozen (not thawed)
Sugar and Cinnamon mixed for topping.
Directions:
Directions:
Preheat oven to 400º
Line muffin tins with paper baking cups.
In a medium bowl sift together 2C.Flour ,Salt, and Baking powder. Set aside.
In a large mixing bowl cream together Shortening and Sugar until fluffy.
Add Eggs one at a time and beat until well mixed.
Mix in Flour mixture one cup at a time, alternating with Heavy Cream. Mix until smooth.
Add Vanilla.
Mix remaining Flour with Blueberries to coat (don't skip this step. By mixing Flour with Blueberries
it insures the fruit won't all stay at the bottom)
Gently fold Blueberries into the mixture.
Fill paper cups 2/3 full.
Sprinkle lightly with Sugar-Cinnamon mixture.
Bake for 20-25 minutes or until tops are lightly browned.
Number Of Servings:
Number Of Servings:
18 muffins
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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