Recipe by Donna Matthews
This recipe came from a Colonial Williamsburg cookbook. It is now part of our Thanksgiving tradition.
- 1 cup vegetable shortening
- 3 cups sugar
- 6 eggs
- 5 1⁄4 cups flour
- 6 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 2 cups milk
- 4 1⁄2 cups blueberries (fresh or frozen)
- 3 tablespoons sugar
- 6 tablespoons flour
Directions See How It's Made
- Preheat oven to 400 degrees.
- Grease muffin tins that are 2 1/2 inches in diameter.
- Cream the shortening and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift the flour, baking powder and salt together.
- Add the dry ingredients and milk alternately, mixing just until blended.
- Do not overmix.
- In a small bowl, toss the blueberries, with the sugar and flour.
- Note: If frozen blueberries are used, toss gently in a paper towel to remove ice crystals, but do not thaw them.
- Add the blueberries, folding just enough to mix well.
- Spoon into prepared muffin tins, filling each cup 2/3 full.
- A little sugar and cinnamon may be sprinkled on top of each muffin, if desired.
- Bake at 375 degrees for 30 to 35 minutes.