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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

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from Richardson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c sifted all purpose flour
3 tsp baking powder
½ tsp salt
2 tbsp granulated sugar
1 egg, well beaten
1 bottled milk or ½ c evaporated milk and ½ c water
4 tbsp melted shortening or salad oil
Blueberries, fresh, frozen, or well drained canned
Directions:
Directions:
Sift together all dry ingredients. Combine remaining ingredients. Add all at once to flour mixture, stirring, not beating, quickly and vigorously until just mixed and of a lumpy appearance, but no longer. Over stirring causes coarse-textured muffins. Fill greased or oiled muffin pans ⅔ full, bake in hot oven of 425º about 25 minutes.
Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Makes 14 2 1/2" muffins
2 1/4 c sifted cake flour may be substituted for the all purpose flour.
Marked as "delicious"

 

 

 

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