Prep 10 mins
Cook 20 mins
Muffins don't come any better than these :) If you want to make regular muffins, you can leave out the blueberries and just decrease the sugar, as stated in the recipe. Don't be afraid to use blackberries, raspberries, or strawberries for a change instead of blueberries too... No kiddin' these are GREAT! I love mine with a nice hot cup of cocoa... YUM!
- 2 cups flour
- 1⁄4 cup sugar (if making blueberry muffins use 1/2 c. sugar)
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup shortening
- 1 egg
- 1 cup milk
- 1 cup blueberries (optional)
- Preheat oven to 400°F.
- Mix together first 4 ingredients.
- Cut in shortening, and mix well.
- Add the eggs and milk; mix well.
- Fold in blueberries, or any other fruit you want to use.
- Grease muffin tin.
- Bake at 400°F for 20 minutes.
Such an easy muffin recipe,and totally delicious! I made the blueberry version,and they totally went down a storm..my children,especially,ADORED them! This recipe was also really quick to put together,making it ideal for busy people.No need for shop-bought muffins again! I'm looking forward to testing out all of the variations...Linda,my family thanks you!!
These were so delicious. I made them with blueberries I froze a few months back. They were moist and definatly moreish! I had 2 with my morning coffee and DH had 3. I will have to try them plain with some butter and raspberry jam. Yum!
These are a great base for making anybother kind of muffin you want. I added vanilla, almond extract, and cinnamon chips. I made 24 mini muffins by baking at 350 for 15m.