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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sage-Allen's Blueberry Muffins Recipe

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This recipe for Sage-Allen's Blueberry Muffins is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. milk
1 tsp. vanilla
1/2 c. sugar
1/2 c. shortening
2 eggs
1/2 c. crushed blueberries
2 c. blueberries

Preheat oven to 375 degrees. Grease and flour a muffin pan (12 muffins) or use cupcake liners.

In one bowl, sift together flour, salt and baking powder. In second bowl, mix milk with vanilla. In third bowl, cream together shortening with sugar until fluffy. Add eggs and beat well. Alternately add milk and dry ingredients to batter, mixing well. Add crushed blueberries and mix again.
Fold in remaining blueberries.

Place in muffin tin and bake 30 minutes. Cool for 30 minutes before removing from pan.

Number Of Servings:
Number Of Servings:
1 dozen muffins
Personal Notes:
Personal Notes:
This recipe was in the Hartford Courant. The crushed blueberries make all the difference and this is loaded with blueberries and very yummy! (Sage-Allen was an old downtown department store with a great cafeteria-restaurant where we oldies shopped and ate!)




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