Every year, at our annual cookie baking weekend, we make this classic Christmas cookie.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ cup shortening
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 pint blueberries
- 2 tablespoons white sugar
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
- Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 173 mg |
| Sugars | 22 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe. What I like most is that it does not make copious amounts of cupcakes. I made a few changes to suit my needs; I used buttermilk instead of milk and substituted 1 cup of Red Mill Paleo flour for a cup of regular flour. This recipe is perfect as is, so enjoy!
These are simple to make, and are moist and tasty. Definitely a hit at our house.
I used butter instead of shortening. I’m not sure if that is the reason for the muffins being pretty dense. Flavorful though. Probably wouldn’t make again.
I followed the recipe to the very end. My batter was too dry. I added 1/4 cup sour cream and an extra 1/4 cup milk which I combined before adding to the batter. While the batter still seemed thick, I decided not to change the recipe further. These turned out really great. Because I had to thin the batter, I gave a four star rating.
I really miss Jordan Marsh muffins so I was excited to try this. And wow! Not 100% the same but these are very tasty! I ended up baking them in cupcake tins because that is all I have and I did not have enough batter to use the entire pint of blueberries. But these muffins the perfect portion size and there were plenty of delicious melty blueberries in each!
Great recipe! I rolled the blueberries in the flour mixture to prevent them from sinking to the bottom. Will certainly bake these again!
Very Yummy! I did substitute coconut oil and reduced the sugar by a 1/4 cup plus none on top. They came out just right.
Moist and delicious, burst of berries through out. they lasted all of 48 hours on my house! My husband said they were the best he had ever had!
I made this with no changes to the recipe. They are delicious! excellent recipe. This is my go-to for blueberry muffins from now on. Thank you for sharing this.
Followed recipe exactly as written. Amazing, amazing, amazing!
Easy and delicious! Took another reviewer’s advice and baked at 450 for 5 minutes, but then only 20 minutes at 375. 30 minutes would have been too long.
I’m not a fan of shortening as an ingredient so I substituted butter for the shortening for maximum flavor. Unfortunately, the blueberries were not as sweet as usual. I thought the baking instructions were a little odd so I just baked the muffins at 375 for 30 minutes.
I had my doubts but this recipe is outstanding. I substituted shortening for 1/2 cup of butter. I also added just a smidge if lemon zest! I knew the muffins would be good based on the texture of the batter. Thanks for sharing.
Terrible! Horrible brown burnt . Followed the recipe but I took them out 5 minutes early! Burnt and disgusting. Throwing them out.
Only problem was getting them to the cooling rack before eating
The best muffin ever!
Love this recipe! Just a few changes. Added 1/2 butter, 1/2 butter flavored shortening & instead of sugar used brown sugar. Made big muffins! Came out awesome!
If I were to bake a recipe from here that has hundreds of 4 and 5-star reviews, I would hesitate to trash it because mine didn’t turn out well. I would figure that I must have done something wrong or chosen something not to my taste.
I substituted butter for the margarine but made no other changes. My muffins did not come out looking “picture perfect” but looked like ordinary muffins. Also, they did not taste any different than other muffins I have made. Probably will not make this particular recipe again.
When I made these I was remembering my high school home-ec class 50 years ago. ” Only fill the muffin cups 2/3 full. ” If you do this with this recipe, you will need another muffin tin, I promise. Mine were full, and then some. I doubled the batch, and switched out butter for shortning, but otherwise followed the directions exactly, something that I rarely do. I’m always looking for ways to improve and change things. I only had frozen blueberries, but they worked just as well, only needed about 10 minutes more to cook. I live in Guatemala, and my oven isn’t very accurate, so I just turn it to high and hope, but these muffins were PERFECT!!! Not cakey at all, but with textxure, great flavor, and are even good cold, although I can’t imagine they will last very long. They are also very filling. I had two and could barely finish the last, but my mouth wants more, and more, and more.
Delicious! This brings home the feeling of eating at department store cafe. Grab yourself a cappuccino and indulge!