Blueberry Muffin Recipe

This Blueberry Muffin Recipe is a breeze to whip up, and the end result is pretty close to a doughnut in terms of taste!

Course Dessert

Cuisine American

Keyword Apple Dessert, blueberry buckle, blueberry muffins, easy desserts, easy muffins, fruit desserts, Muffins, quick desserts, quick muffins, the best muffin

Prep Time 20

Cook Time 12

Total Time 32

Servings muffins

Calories 317kcal

Author Janine Waite

Equipment

1 muffin tin

Ingredients

Muffins

¾ cup granulated sugar
¼ cup Crisco shortening
1 egg
½ cup milk
2 cups flour
2 tsp baking powder
½ tsp salt
1½ cup fresh blueberries can add more if you prefer

Sugar Coating

½ cup butter melted and in a medium size bowl
1 cup sugar
1 tsp ground cinnamon

Instructions

Prep

Preheat oven to 375°
Grease the muffin tin. This recipe makes 12 muffins so grease that many tins.

Muffin Batter

Cream together sugar, shortening, and egg.
In a separate bowl, mix flour, baking powder, and salt.
Alternate adding flour mixture and milk mixture to the batter. Thoroughly mix each ingredient.
Gently fold fresh blueberries into the batter.
Pour muffin batter into the greased muffin pan. Fill each muffin tin to about 3/4 full.
Bake at 375° for 12-14 minutes, or until a toothpick comes out clean when inserted into muffins.
Allow the muffins to cool for about 10 minutes then gently remove from pan. Place on a cooling rack.

Sugar Topping

Mix sugar and cinnamon in a medium size bowl.
Melt butter in the microwave.
Roll the muffin thoroughly in the butter. Then, roll the muffin in the sugar and cinnamon mixture until it's thoroughly coated.

Nutrition