I have a lot of favorite recipes that I haven't shared on here because they call for harder to find or more expensive ingredients. I really try my hardest to give you lots of recipes made with basic ingredients. Granted there are people all over the world following this now, so maybe what is easy in one place is not in another. So, maybe its easy for some of you to get blueberries! I actually got some fresh ones here in my city this summer for really cheap. More places in China are starting to grow them. I also can find a pretty cheap can of them at the wholesale-type fish market. But this recipe still calls for Crisco. I told you in a recent post (if you live in China), that you can get it on Taobao for reasonable. But I've also been trying to experiment with oil based blueberry muffins to find one I like, too. So, I'll start with my favorite recipe--the one with Crisco. And sometime soon I'll follow it with one made with oil! I'm going to do the same with banana bread coming up, too.
Favorite Blueberry Muffins
2/3 cup shortening (Crisco)
1 cup sugar
3 eggs
3 cups flour
3 heaping tsp baking powder
1 tsp salt
1 cup milk
1 can of blueberries (drained) or 1 heaping cup fresh or frozen
1/4 tsp vanilla
Crumble Topping (optional)
1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup butter or margarine
Mix together flour, sugar, and cinnamon for streusel topping. Cut in butter until well blended and crumbly. Set aside.
Cream shortening and sugar until fluffy. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and salt. Add dry ingredients alternately with the milk, ending with the flour mixture. When well blended, stir in blueberries and vanilla. Grease or line muffin tins. Fill cups two-thirds full and sprinkle with streusel topping. Bake at 375F (195C) for 15-20 minutes. Tops will be browning slightly and bounce back to the touch.
Notes: The original recipe of this doesn't have the streusel topping. We added that because all muffins are better with crumbly, buttery sugar on top right? This makes about 24 regular sized muffins. I love that it makes so many! They freeze GREAT after you've baked them. Also, just the batter of these keeps nicely in the fridge for up to 2 weeks and you could just make them hot on the mornings you want!
2/3 cup shortening (Crisco)
1 cup sugar
3 eggs
3 cups flour
3 heaping tsp baking powder
1 tsp salt
1 cup milk
1 can of blueberries (drained) or 1 heaping cup fresh or frozen
1/4 tsp vanilla
Crumble Topping (optional)
1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup butter or margarine
Mix together flour, sugar, and cinnamon for streusel topping. Cut in butter until well blended and crumbly. Set aside.
Cream shortening and sugar until fluffy. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and salt. Add dry ingredients alternately with the milk, ending with the flour mixture. When well blended, stir in blueberries and vanilla. Grease or line muffin tins. Fill cups two-thirds full and sprinkle with streusel topping. Bake at 375F (195C) for 15-20 minutes. Tops will be browning slightly and bounce back to the touch.
Notes: The original recipe of this doesn't have the streusel topping. We added that because all muffins are better with crumbly, buttery sugar on top right? This makes about 24 regular sized muffins. I love that it makes so many! They freeze GREAT after you've baked them. Also, just the batter of these keeps nicely in the fridge for up to 2 weeks and you could just make them hot on the mornings you want!
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