Blueberry Muffins

Share this!

We had these at least once a week when the girls were at home. I could make them with my eyes closed – and usually did. I’m not much of a morning person.


2 cups sifted flour
4 teaspoons baking powder
¾ cup sugar
½ teaspoon salt
1 beaten egg
¼ cup shortening, melted
1 cup milk
1 cup blueberries, canned or frozen


Mix dry ingredients together. Toss blueberries in dry ingredients briefly until well powdered, yet without mashing. Mix eggs, shortening and milk together. Combine the two mixtures. Stir gently just to dampen the flour. Fill muffin pans two thirds full. Bake at 400˚ for 20 minutes.


Yield: 15 muffins


Back to Breads