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Home Potato Soup With Ginger, Salt, Canned Chicken

Gluten And Dairy Free Blueberry Muffins Recipe

Ingredients

How to make it

  • Preheat oven to 425°
  • Sprinkle 2 tablespoons sugar on the blueberries
  • Into a large bowl add flour, salt, baking powder and remaining 3 tablespoons of sugar
  • In another bowl beat eggs well, and milk and shortening
  • Add to the dry ingredients
  • Stir quickly and lightly until just mixed.
  • Mixture will be lumpy
  • Gently fold in blueberries into batter
  • Fill well greased muffin tins or use muffin baking cups
  • Fill two thirds full
  • Bake in preheated oven for 25 to 30 minutes
  • Check at the 15 minute mark as sometimes they will bake faster depending on your oven.
  • Leave in pan about five minutes before removing them to a wire rack to cool
  • Makes 12 good size muffins if you fill the tins,
  • Or 16 if you fill at two thirds full
  • They freeze well.

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