Follow these steps for perfect results
shortening
granulated sugar
baking powder
eggs
all-purpose flour
milk
vanilla
blueberries
salt
Cream together shortening, sugar, and salt until light and fluffy.
Add baking powder and eggs, mixing well to combine.
Gradually add flour, milk, and vanilla, mixing until just combined.
Gently fold in blueberries, being careful not to crush them.
Preheat oven to 450°F (232°C).
Grease and flour a 12-cup muffin pan to prevent sticking.
Fill each muffin cup to the top.
Sprinkle a little sugar over the top of each muffin.
Bake at 450°F (232°C) for 5 minutes to get a good rise.
Reduce the oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Expert advice for the best results
Don't overmix the batter for a more tender muffin.
Use fresh or frozen blueberries (if frozen, do not thaw).
Add a streusel topping for extra flavor and texture.
Everything you need to know before you start
15 minutes
Batter can be made ahead and refrigerated for up to 24 hours.
Serve warm on a plate.
Serve with butter or cream cheese.
Pair with a cup of coffee or tea.
Balances the sweetness
Discover the story behind this recipe
Common breakfast pastry
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