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Blueberry Muffins

Blueberry Muffins


2 cups flour
1 tbsp. baking powder
1 tsp. salt
1/2 cup sugar
Zest of 1 lemon
1/2 cup shortening
1 egg, beaten
1 cup milk
1 tsp vanilla extract
2 cups blueberries


  1. Preheat the oven to 425 degrees F. Lightly grease muffin tins for 18 muffins.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar. Cut in the shortening using two knives or a pastry blender. In small bowll, beat egg, then mix in milk and vanilla.
  3. Fold the liquid mixture into the flour mixture until just blended. Carefully fold in the blueberries.
  4. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pans. Bake in pre-heated 425 degrre oven for 20 minutes.
  5. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Blueberry Muffins
Nutrition Information
Blueberry Muffins
Serving Size:
Amount Per Serving
Calories 2580.50
Calories from Fat 1020.00
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 46%
Vitamin C 48%
Calcium 38%
Iron 72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon