Blueberry Muffin Tops

Ingredients: 

1/2 c shortening
1/4 c butter
1 egg
1 c sugar
1 tsp vanilla
1 1/2 tsp lemon zest or 1 tsp lemon juice instead
2 tbsp milk
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 c fresh or frozen blueberries (no need to thaw)

Directions: 

Preheat oven to 375*.
In a large bowl, cream the shortening, butter, eggs, sugar, vanilla, lemon, and milk.
In a separate bowl combine the dry ingredients.
Add to Shortening mixture until just mixed. DON'T OVER MIX!
Fold in blueberries - be careful not to crush them.
The might be a little crumbly
Drop by teaspoonfuls (or 1 inch scoop) onto parchment or silicone mat baking sheet. Remember blueberries stick like crAAAAAAzy.
Bake for 12-15 minutes or until muffing tops are golden brown.
Cool on cookie sheet for 2 minutes before moving to a rack to cool.
Makes 3 dozen

Optional Glaze:

Ingredients:

1 1/2 tbsp butter
1 c powdered sugar
2 tbsp lemon juice

Directions:

Mix all ingredients together. Drizzle over cookies while they are still warm

A streusel topping would taste really good, too!

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning