Blueberry Muffins

Recipe By: Calphalon Team  -  Originally Published: 10/18/2011

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Filled with one of the healthiest fruits, these tender and moist muffins are perfect for breakfast, a snack or just about anytime.  Store leftovers in an airtight container at room temperature.

  • Servings: Yield 6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Dessert

Ingredients

1 Tbsp. shortening or vegetable oil

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1 egg

1/2 c. whipping cream

1/3 c. sugar

1/2 stick unsalted butter, melted

1 tsp. vanilla

1 c. fresh blueberries

Directions

To prepare the cupcakes, preheat the oven to 400°F/205°C.  Grease a 6-c. muffin pan with shortening. 

In a large mixing bowl, sift together flour, baking powder and salt.

In a separate bowl, combine egg, cream, sugar, melted butter and vanilla.

Pour the wet ingredients into the dry ingredients and mix until just combined.  Gently fold in the blueberries. 

Divide the batter equally among the muffin cups and bake for 12 - 15 minutes or until inserted toothpick comes out clean.

Remove from the oven and cool on a wire rack for a few minutes before remov​ing the muffins from the pan.​