Blueberry Muffins

Oxmoor House
1 dozen


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2 tablespoons butter, softened
2 tablespoons shortening
1/3 cup sugar
1 egg
1 1/2 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup frozen blueberries, thawed and drained


Cream butter and shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, and beat well.

Sift together flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with 3/4 cup milk, beginning and ending with the flour mixture.

Spoon batter into a lightly greased and floured muffin pan, filling three-fourths full. Sprinkle blueberries evenly over batter in each muffin cup. Bake at 375° for 25 to 30 minutes or until lightly browned. Remove muffins from pan immediately. Serve warm.

Created date

February 2010