Breads, Breakfast

Grandmother's Blueberry Muffins

  • 3/4 cup Sugar
  • 1/2 cup Shortning (part butter)
  • 2 Eggs
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 cup Milk
  • 1 cup Blueberries

    • Cream sugar & shortening until fluffy.Separate eggs, set whites aside. Add well beaten egg yolks to sugar/shorteningmixture. Sift flour & dry ingredients together. Set aside 1/2 cup to dredge the blueberries. Add milk/flour mixture alternately to creamed mixture.

    Fold inegg whites which have been beaten untilstiff but not dry.

    Mix in blueberries carefully.

    Bake at 425º in greased or paper lined muffin tins for 5 minutes then reduce heat to 400 for about 20 minutes.

    Makes 1 1/2 dozen medium sized muffins.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

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