I had intended to make these last weekend I think, so I am counting them in last week's "make something from Grandma's cookbook" challenge. But life must have gotten in the way, so today it was! Although in the interest of full disclosure, I did make something from the cookbook, one of the family's favorite. And I'm sure I'll make it lots more in the coming months, so I'll let you in on it later.
Until then, here ya go with the muffins:
2/3 cup shortening (I used Crisco)
1 cup sugar
3 cups flour
2-1/2 tsp baking powder
1 tsp salt
1 cup milk
1 cup fresh blueberries
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in blueberries. Spoon batter into greased muffin tins, filling 2/3 full.
Bake at 375 deg F for 20-25 minutes.
I made these exactly as instructed, except for 2 things. 1) I used paper muffin cups and silicone muffin cups and 2) I only baked for 18 minutes and they were perfect. They could have used more blueberries though.
And look at the giant pile of muffins!
I've frozen most of them for future enjoyment!