Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup butter (1 stick, ¼ pound)
- 1¼ cups granulated white sugar plus additional for garnish
- 2 large eggs
- ½ cup whole milk
- 2½ cups blueberries
- Vegetable shortening
Method
- Set oven to 375F to preheat.
- Grease muffin tins, including the tops with vegetable shortening and set aside.
- Sift together the flour, salt, and baking powder, set aside.
- Cream the butter, and 1¼ cup sugar together.
- Add the eggs to the butter and sugar and mix well.
- Mash ½ cup of the blueberries and add to the wet ingredients, mixing well
- Add the milk
- Add the dry ingredients to the butter, eggs, and sugar and mix well.
- Gently fold in the remaining blueberries so as keep them as whole as possible.
- Fill muffin tins about ¾ full and sprinkle each muffin generously with granulated sugar (about 2-3 teaspoons each).
- Bake for 30 minutes.
- Remove from the oven and cool.
Notes
- Be sure to gild the lily by serving additional butter with the warm muffins.
- I don’t know why almost any berry wouldn’t work. I have made these muffins with fresh cranberries instead of blueberries and they are also very good.