House & Home

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).



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


  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.

Thanks for reading.


As you move through your day-to-day activities and responsibilities, please remember to

Live Life –

Keep Things Simple –

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