Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
All-American Blueberry Muffins
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- #69770
Wonderfully moist and tasty muffins with just the right amount of blueberries.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 1/2 cup sugar
3/4 cup shortening
3 eggs
3 cups all-purpose flour
3/4 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cup milk
1 teaspoon vanilla extract
1 quart fresh blueberries
directions
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a mixing bowl, combine the sugar and shortening and beat with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. With the mixer running, slowly add all the dry ingredients.
Beat in the milk and vanilla then stir in the blueberries by hand.
Fill the muffin cups 2/3rds full with the muffin batter. Place in the oven and bake at 350 degrees F for 20-30 minutes or until the tops are golden and bounce back when lightly touched.
Remove from the oven and let cool in the muffin tin for 5 minutes then remove to a wire rack to cool completely. Store in an airtight container.
added by
vinky
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 15, 2011
Giving this 5 stars despite the fact that the serving size is WAY off. This makes more like 3 dozen. The muffins were very good. Moist and flavorful. We made these for National Blueberry Day.
December 28, 2009
This recipe is perfect. It has just the right amount of sweetness to it. The muffins are super perfect. The only adjustment I mad was, I added an extra 1/4 cup of sugar because my blueberries were plain frozen. Good stuff!!!!