Homemade Blueberry Muffins or Bread

By srumbel

This is the best homemade blueberry muffins recipe! Uses basic pantry ingredients and can be made into a coffee cake or quick bread.
from onsuttonplace.com

Ingredients

• 2 cups Flour
• 3/4 cup Sugar
• 2 1/2 teaspoons Baking Powder
• 3/4 teaspoons salt
• 1/4 cup Crisco
• 3/4 cup Milk
• 1 Egg
• 1 teaspoon vanilla
• 1 1/2 to 2 cups fresh blueberries (washed)

Details

Servings 9
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 400 degrees F.

Prepare a muffin pan with liners or non stick spray. Set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Put blueberries in a small bowl. Add 1 heaping tablespoon of the flour/sugar mixture and toss. Set aside.

With your fingers, break the Crisco up into small pieces and drop into the flour/sugar mixture.

Lightly whisk together the milk, egg, and vanilla.

Add the milk/egg mixture to the flour/sugar/Crisco mixture.

With a large spatula or spoon, stir to combine. Make sure to get all the Crisco incorporated into the dry mixture.

Gently fold in blueberries, making sure to scrape the bowl well.

Drop heaping 2 inch scoops of batter into your prepared muffin pan vessels.

Generously sprinkle tops of muffins with sanding sugar or regular granulated sugar.

Fill any empty vessels halfway with water.

Bake for 20 to 25 minutes. Muffins should be very light golden on top.

Let cool in pan for 5 minutes. Transfer muffins to a cooling rack. Serve warm or muffins will keep in an airtight container for 2 days.

Recipe Notes

This recipe can be baked in an 8 x 8 pan. Temperature: 375 degrees F. Bake time: 45 - 50 minutes.

Servings
9 muffins