This recipe makes a wonderful lightly sweet muffin with a great crumb. No, you don’t have to fill them with lemon curd, but why wouldn’t you? It takes them right over the top!
YIELD: 6 Jumbo muffins and 8 regular sized muffins. You could also make a few muffins and a coffee cake.
1 cup Crisco
3 cups unbleached AP flour
1 ½ cups sugar
2 tsp baking powder
1 tsp cinnamon
3 large eggs
1 cup milk
1 tsp vanilla
1 ½ cups blueberries
In your mixer bowl, cut together the first five ingredients using a pastry blender. Mixture will be crumbly. Remove one cup of mixture and set aside.
Beat in the eggs, milk and vanilla. (Never over mix muffins.) Lastly, fold in the blueberries, and then top with reserved crumbs. Bake jumbo muffins at 375°F in well greased pans for 22-25 minutes. The regular sized muffins take about 21 minutes.
Leave them in the pans for about ten minutes, and then remove. Let them cool completely on a wire rack if you’re going to add the lemon curd filling. And if you aren’t . . . why not? Just in case, here’s the recipe for the LEMON CURD FILLING RECIPE: https://wordpress.com/page/95625498/139/
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By Tika for CHEW WANNA EAT? © 2015