I love blueberry muffins, but I don’t really like the artificial taste of the tiny can of miniature blueberries that comes in a boxed mix. Not only do they lack a good blueberry taste, there are never enough blueberries for my pleasure.
In digging through some old recipe cards one day, I found my Aunt Ann’s recipe for blueberry muffins. I have no idea where the recipe came from except that it was written on an index card.
I do, however, add more blueberries than her recipe called for and sometimes a streusel topping (flour-sugar-and butter).
AUNT ANN’S BLUEBERRY MUFFINS
1 C. blueberries (I’ll admit I have used up to 2 cups of the delicious berry.)
2 C. flour (sifted)
½ tsp. salt
3 tsp. baking powder
¼ C. shortening
1/3 C. sugar
1 C. milk
- Sift together flour, salt, and baking powder. Set aside.
- Cream shortening and sugar.
- Beat in eggs 1 at a time.
- Add flour mixture and milk alternately.
- Fold in berries.
- Fill muffin tin cups 2/3 full.
Bake @ 400 degrees for 25 minutes.
When I make the streusel topping, I usually use the one I make for apple crisp, but I cut it in half.
Mix ½ C. sugar and ½ C. flour in bowl. Cut in ½ stick of butter until granular looking. “Sprinkle” on top of each muffin.
Come. Sit on the porch with me for some blueberry muffins with our coffee.