1 pt. fresh blueberries or 1 can blueberries, drained
Instructions
Cream shortening and sugar, add eggs and beat approximately 3-5
minutes or until very light and fluffy. Add flour and milk
alternately. When well blended, carefully add blueberries.
This mixture will keep in the refrigerator for 2 weeks. Bake in
greased muffin tins (I spray with Baker's Joy) at 375 degrees for
15-20 minutes. They should be well browned to be properly
cooked.
Originally Submitted
12/4/2009
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