Prep 15 mins
Cook 25 mins
I found this recipe in an old dusty cookbook in my grandma's house. They came out light and fluffy with a touch of golden brown.
- 354.88 ml sifted flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 59.14 ml shortening
- 1 egg
- 118.29 ml milk
- 236.59 ml blueberries
- Preheat oven to 400 F.
- Sift together flour, sugar, baking powder, and salt.
- In a different bowl combine shortening, egg, and milk.
- Add wet ingredients to dry ingredients.
- Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.
- Bake at 400 F for 20-25 minutes until lightly golden.
My mom makes these muffins, without the blueberries, and substituting 1/4 c oil for the shortening. They are my most favorite muffins, ever! A real good compliment to soup, too.
One of the first muffins I ever made from Betty Crocker's Cookbook, circa 1972. Blueberry, one of many variations from core ingredients, is my favorite. Very easy and fast to make and bake, and very tasty.
I made this recipe a while back after remembering my mom using the Betty Crocker Cookbook recipe throughout my childhood. I'd forgotten that she always substituted butter for shortening. Using shortening made the worst batch of muffins I've ever tasted. I had to throw them out. I gave it another go yesterday using butter, apples, and cinnamon. So much better! I'm happy to have this recipe, but whatever you do...don't use shortening!
5 Stars when made with butter
-5 Stars when made with shortening