Blueberry Muffins

Blueberry Muffins

Amy Klein

adapted from Betty Crocker's Picture Cookbook 1950

1 1/2 cups all purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening or softened butter

1 egg

2/3 cup milk

1 cup fresh or frozen blueberries

sugar in the raw, optional

Mix together the flour, sugar, baking powder, salt and shortening with a fork or pastry blender. Stir in the egg and milk until just combined. Carefully fold in the blueberries. Cover the bowl with plastic wrap and let sit for at least 4 hours or overnight. 

Preheat the oven to 375 degrees. Grease muffin cups or use paper liners. Fill with the muffin mix about 2/3 the way full. Top with a sprinkle of sugar in the raw, if desired.  Bake until golden brown, about 25 minutes. Makes 12 medium sized muffins.