BETTY CROCKER BLUEBERRY MUFFINS
This is a Betty Crocker recipe which was on a flyer inside a bag of flour back in the 1960's. Picture is scanned from flyer. Both my sister and I made these when we were in Jr Hi. Blueberries are plentiful in our area so we always had them available either fresh or frozen. Later, my nephew learned to make these and they were...
Provided by Kathie Carr
Categories Sweet Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Prepare 12 muffin cups by greasing or using paper liners. Sift together flour, sugar, baking powder, and salt. In a different bowl combine shortening, egg, and milk. Add wet ingredients to dry ingredients. Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl. Fill prepared muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes until lightly golden.
- 2. NOTE: This was not in the original recipe. I like to add 1/2-1 teaspoon cinnamon to the dry ingredients. Then after filling muffin cups, before baking, I like to sprinkle a little cinnamon sugar on the unbaked muffins.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #breads #easy #muffins #dietary #quick-breads
You'll also love
Wilchris Clarke
[email protected]I'm not a baker, but I was able to make these muffins easily. They turned out great!
Lacey Vaughn
[email protected]These muffins are a bit pricey to make, but they're worth it. They're so delicious!
Gulam Rasul
[email protected]I'm allergic to blueberries, so I substituted raspberries in this recipe. The muffins turned out great!
Eduardo Gongora
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Tony Reynolds
[email protected]I made these muffins for a bake sale, and they were a huge success! Everyone loved them.
Junior Fairweather
[email protected]These muffins were a disaster! They were dry and crumbly, and the blueberries were tough. I followed the recipe exactly, so I'm not sure what went wrong.
Omar Essam
[email protected]I'm not a big fan of blueberries, but I thought I'd give this recipe a try. I was pleasantly surprised! The muffins were delicious, and the blueberries were not overpowering.
SHAM STAR
[email protected]These muffins were easy to make and tasted great! I used frozen blueberries, and they worked just as well as fresh blueberries.
Op Robin
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Rania Munawa
[email protected]I've tried many blueberry muffin recipes, but this one is by far the best. The muffins are so light and fluffy, and the blueberry flavor is amazing. I love that this recipe uses fresh blueberries, which makes them taste even better.
Sanan Khan
[email protected]These muffins were a hit with my family! They were easy to make and turned out perfectly fluffy and moist. The blueberries were plump and juicy, and the muffin tops had a nice golden brown color. I will definitely be making these again.