• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 eggs, separated
  • 1/2 cup sugar
  • 1/4 cup margarine or butter, softened
  • 1/4 cup shortening
  • 2-1/3 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1-1/2 cups fresh blueberries or 1 cup frozen blueberries
  • 2 tsp. powdered sugar


  • Heat oven to 400.
  • Line 18 muffin cups with paper baking cups.
  • In small bowl, beat egg whites until stiff peaks form; set aside.
  • In large bowl, beat sugar, margarine and shortening until light and fluffy.
  • Add egg yolks; blend well.
  • Lightly spoon flour into measuring cup; level off.
  • In separate bowl, combine flour, baking powder and salt; mix well.
  • Reserve 1/2 cup flour mixture; add remaining flour mixture to batter alternately with milk, beginning and ending with dry ingredients.
  • Blend well after each addition.
  • Fold beaten egg whites into batter.
  • Combine blueberries with reserved flour mixture and fold into batter.
  • Fill paper-lined muffin cups 2/3 full.
  • Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  • Immediately remove from pan.
  • Sprinkle warm muffins with powdered sugar. Serve warm.


Categories: Breakfast 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!