Ingredients:
Makes 10-12 Makes 24
1 3/4 cups sifted flour 3 1/2 cups
1/4 cup sugar 1/2 cups
2 1/2 teaspoons baking powder 5 teaspoons
3/4 teaspoon salt 1 1/2 teaspoon
1/3 cup melted shortening or salad oil 2/3 cup shortening
1 egg 2 eggs
3/4 cup milk 1 1/2cup milk
1 cup blueberries 1-2 cups (I like to double the ingredients but not
the berries)
Makes 10-12 Makes 24
1 3/4 cups sifted flour 3 1/2 cups
1/4 cup sugar 1/2 cups
2 1/2 teaspoons baking powder 5 teaspoons
3/4 teaspoon salt 1 1/2 teaspoon
1/3 cup melted shortening or salad oil 2/3 cup shortening
1 egg 2 eggs
3/4 cup milk 1 1/2cup milk
1 cup blueberries 1-2 cups (I like to double the ingredients but not
the berries)
Directions:
Preheat oven to 400 F. Mix sugar, baking powder, and salt in a small dish. Then sift together flour, sugar, baking powder, and salt. In a different bowl combine shortening, egg, and milk. Add wet ingredients to dry ingredients blending with a fork just until moist. Carefully fold in blueberries. You will probably burst a few berries, no worries, the juices make a nice color swirl. Fill greased or paper lined muffin tins 2/3 full. Bake at 400 F for 20-25 minutes until lightly golden.
