ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry Muffins

Yield 1 dozen


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes