In the Kitchen,  Well-Being

Blueberry Muffins

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

 

Ingredients

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

2 eggs

1 C. milk

Directions

  1. Sift together flour, salt, and baking powder. Set aside.
  2. Cream shortening and sugar.
  3. Beat in eggs 1 at a time.
  4. Add flour mixture and milk alternately.
  5. Fold in berries.
  6. 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.

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