Betty Crocker Blueberry Muffins

Kathie Carr


This is a Betty Crocker recipe which was on a flyer inside a bag of flour back in the 1960's. Picture is scanned from flyer.

Both my sister and I made these when we were in Jr Hi. Blueberries are plentiful in our area so we always had them available either fresh or frozen.

Later, my nephew learned to make these and they were his favorite, too.

pinch tips: How to Knead Dough




10 Min


25 Min


1 1/2 c
sifted flour
1/2 c
2 tsp
baking powder
1/2 tsp
1/4 c
vegetable shortening
1 large
1/2 c
1 c
fresh blueberries (frozen can be used)

Directions Step-By-Step

Preheat oven to 400 degrees. Prepare 12 muffin cups by greasing or using paper liners.

Sift together flour, sugar, baking powder, and salt.

In a different bowl combine shortening, egg, and milk.

Add wet ingredients to dry ingredients. Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.

Fill prepared muffin cups 2/3 full.

Bake at 400 degrees for 20-25 minutes until lightly golden.
NOTE: This was not in the original recipe.

I like to add 1/2-1 teaspoon cinnamon to the dry ingredients. Then after filling muffin cups, before baking, I like to sprinkle a little cinnamon sugar on the unbaked muffins.

About this Recipe

Course/Dish: Sweet Breads