Ingredients for Betty Crocker Blueberry Muffins
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening, melted
- 1 egg
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- baking soda (quantity not specified in primary source or instructions)
- vanilla extract (quantity not specified in primary source or instructions)
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How to Make Betty Crocker Blueberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the blueberries.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
76g
Fat
14g
Carbs
15g
