All-American Blueberry Muffins
Submitted by Abureda
Classic blueberry muffins bursting with fresh berries, warmly spiced with cinnamon and nutmeg. Tender, golden-topped breakfast treats that bake up fluffy and moist.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
45 minA full quart of fresh blueberries gets folded gently into cinnamon-nutmeg batter, ensuring every bite delivers plump berry bursts.
The batter comes together quickly with creamed shortening and sugar, creating a tender crumb that stays moist for days.
Bake until golden and springy, filling your kitchen with the irresistible scent of warm spices and jammy fruit.
Baking Tips
- Toss blueberries with a tablespoon of flour before folding into batter to prevent sinking
- Don’t overmix once you add the berries or muffins will be tough
- Fill muffin cups two-thirds full for perfectly domed tops
- Frozen blueberries work too but don’t thaw them first or they’ll bleed too much color
Ingredients
Directions
Combine the sugar and shortening until fluffy.
Add eggs and beat again.
Slowly begin adding the dry ingredients. Add milk and vanilla.
Mix in blueberries gently. Pour into pre-sprayed muffin tins.
Bake at 350℉ (180℃) for 20 to 30 minutes until golden.
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