Betty Crocker Blueberry Muffins

Name: Betty Crocker Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 medium muffins, 6 serving(s)
Ingredients: 354.88 ml sifted flour; 118.29 ml sugar; 9.85 ml baking powder; 2.46 ml salt; 59.14 ml shortening; 1 egg; 118.29 ml milk; 236.59 ml blueberries

Submitted by Yummy InMyTummy

"I found this recipe in an old dusty cookbook in my grandma's house. They came out light and fluffy with a touch of golden brown."

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Ready In:: 40mins
Ingredients:: 8
Yields:: 6 medium muffins
Serves:: 6

ingredients

354.88 ml sifted flour
118.29 ml sugar
9.85 ml baking powder
2.46 ml salt
59.14 ml shortening
1 egg
118.29 ml milk
236.59 ml blueberries

directions

Preheat oven to 400 F.
Sift together flour, sugar, baking powder, and salt.
In a different bowl combine shortening, egg, and milk.
Add wet ingredients to dry ingredients.
Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.
Bake at 400 F for 20-25 minutes until lightly golden.

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Reviews

My mom makes these muffins, without the blueberries, and substituting 1/4 c oil for the shortening. They are my most favorite muffins, ever! A real good compliment to soup, too.

haras132
One of the first muffins I ever made from Betty Crocker's Cookbook, circa 1972. Blueberry, one of many variations from core ingredients, is my favorite. Very easy and fast to make and bake, and very tasty.

ARTiST
I made this recipe a while back after remembering my mom using the Betty Crocker Cookbook recipe throughout my childhood. I'd forgotten that she always substituted butter for shortening. Using shortening made the worst batch of muffins I've ever tasted. I had to throw them out. I gave it another go yesterday using butter, apples, and cinnamon. So much better! I'm happy to have this recipe, but whatever you do...don't use shortening!<br/><br/>5 Stars when made with butter <br/>-5 Stars when made with shortening

tdwa02

Tweaks

If using shortening or butter or solid coconut oil, cream it together first with the sugar, then the egg, like making a cake. Also, I recommend you heat the oven to 500 degF. 5 minutes after placing the muffins in the oven.reduce the temperature to 400 degF. This will help the muffins pop up in the middle with a nice "hump." -JP

jpcuzzourt
My mom makes these muffins, without the blueberries, and substituting 1/4 c oil for the shortening. They are my most favorite muffins, ever! A real good compliment to soup, too.

haras132