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Petite Blueberry Muffins

Yield about 7 dozen


  • 1 cup fresh blueberries
  • 1 3/4 cups self-rising flour, divided
  • 1/2 cup shortening
  • 1 cup sugar
  • 2/3 cup milk
  • 3 tablespoons boiling water
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

How to Make It

  1. Dredge blueberries in 1/4 cup flour; set aside.

  2. Cream shortening and sugar in a large mixing bowl. Add remaining flour, milk, and boiling water; beat at medium speed of an electric mixer 2 minutes. Add eggs and flavorings; beat an additional 2 minutes. Gently fold in dredged blueberries.

  3. Spoon mixture into paper lined miniature muffin pans. Bake at 375° for 20 to 25 minutes. Remove muffins from pans, and serve immediately.

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