Like many other meals, making your own blueberry muffins is rewarding. Being able to eat warm muffins just of the oven with a bit of butter and REAL FRESH blueberries beats anything from the box or Dunkin Donuts hands down. Here is a simple to make recipe.
1 cup of blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of sugar
1 cup of yogurt
6 tablespoons of melted shortening
Preheat oven to 425 degrees F.
Grease 14 2 ½ muffin-pan cups with either butter of Pam spray
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, shortening, egg and yogurt. Add the flour mix reserving 1 tablespoon of the dry ingredients to toss with the blueberries. Stir mixture. Add 1 cup blueberries to mixture and quickly fold – don’t beat too much (lumpy is good).
Pour into muffin cups. If you want you can sprinkle some granulated sugar on top of the muffins. If you have any muffin cups left empty, pour in some water for even baking. Bake for approximately 25 minutes or until muffin tops are a golden brown and a test toothpick comes out clean