Blueberry Muffins

Samantha’s Cook Book, p. 14

Shortening to grease muffin pan

1 cup fresh blueberries

3 tablespoons shortening

3 tablespoons sugar

1 egg

1 cup milk

1 ¾ cups flour

3 teaspoons baking powder

¾ teaspoon salt

Butter and jam

Preheat the oven to 400F. Use shortening to lightly grease each muffin cup.

Put the blueberries into a strainer, and then rinse them under cold running water. Drain them on paper towels.

Measure 3 tablespoons of shortening into a mixing bowl. Slowly stir the sugar into the shortening until the mixture is light and fluffy.

Crack the egg into the bowl. Beat the mixture well.

Stir in the milk. Mix well.

Hold a sifter over the mixing bowl. Measure the flour, baking powder, and salt into the sifter. 

I got a new sifter for Christmas and it's shiny and it makes me happy.

Sift them into the mixing bowl.

Stir gently, just enough to moisten the flour mixture.

Carefully stir the blueberries into the mixture.

Fill each muffin cup 2/3 full.

Bake the muffins on the middle oven rack for 20 to 25 minutes.

Insert a toothpick into 1 of the muffins. If it comes out clean, the muffins are done.

I love the cracked tops on muffins.

Remove the muffin pan from the oven. Let the muffins cool for a few minutes. Then arrange them in a basket or on a plate and serve them with butter and jam.

I have no idea why on earth you'd put butter or jam on a blueberry muffin when they're quite delicious on their own. We paired our with friend chicken and pineapple spears for a tidy little dinner.

My Rating: 4/5 "This is a nice basic muffin recipe that's everything you want when someone mentions this dish. It's also nice because it's a little salty rather than having that store-bought sickeningly-sweet flavor. A fluffy berry treat!"