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These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire.
Ingredients
- ½ cup shortening
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 pint blueberries
- 2 tablespoons white sugar
Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
Step 2
In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
Step 3
Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 258 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 13% |
| Cholesterol32mg | 11% |
| Sodium173mg | 8% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber1g | 4% |
| Total Sugars22g | |
| Protein4g | |
| Vitamin C3mg | 14% |
| Calcium55mg | 4% |
| Iron1mg | 7% |
| Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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