Name: Blueberry Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 1/4 Cup solid shortening (Crisco); 1/3 Cup regular sugar; 2 Cups sifted all-purpose Flour (separated); 4 tsp . Baking Powder; 3/4 tsp . salt; 2 eggs; 2/3 Cup Milk; 1-2 Cups fresh blueberries (or well drained canned or frozen)

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Nanny Pat has made some of her Blueberry Muffins to share with us all.
Nanny tells me she has been making these for many years , the recipe is very old, and she and hubby love them! They’re not overly sweet so feel free to add extra sugar if you have a sweet tooth.
As you can see, Nanny bakes these muffins in all kinds of pans, and they always come out perfect!
So let’s see how Nanny makes her muffins.
Recipe by Pat Milton

We live in the Lakes Region area in N.H. and have lived in 4 towns in N.H. for 51 yrs., and we love this State in the USA..We have 5 grandchildren, from 21 to 7, and they are the “Apple” of our eyes..(couldn’t resist that)…We are always cooking, something when they come, and pray, they will have those memories forever….The winters are getting challenging as we grow older though…Enjoy…and let me know how you like it…

Nanny Pat

Prep Time: 5 Minutes

Cook Time: Approx 20 minutes

Yield: makes 12 large muffins

Ingredients

1/4 Cup solid shortening (Crisco)
1/3 Cup regular sugar
2 Cups sifted all-purpose Flour (separated)
4 tsp. Baking Powder
3/4 tsp. salt
2 eggs
2/3 Cup Milk
1-2 Cups fresh blueberries, or well drained canned or frozen

Instructions

1. Preheat oven to 400 degrees.

2. Cream shortening; add sugar gradually, creaming thoroughly.

3. Beat eggs in milk and add a bit at a time, and adding the dry ingredients that you have mixed together, using only 1 and 2/3 Cups of flour.

4. To the remaining 1/3 cup of flour, mix the blueberries that you have drained well, then add to the cake batter. Combine LIGHTLY, folding the blueberries in.

5. Bake for 20 minutes for 12 large muffins, or 22 minutes for 6 Jumbo, or for one mini loaf, 25 minutes.

*** I usually use paper liners, and take out and put on wire rack….while still warm, I brush tops with butter, and sprinkle large grain sugar (or other) on tops…..Enjoy

Blueberry Muffins

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Servings: 12

Ingredients

1/4 Cup solid shortening Crisco
1/3 Cup regular sugar
2 Cups sifted all-purpose Flour separated
4 tsp . Baking Powder
3/4 tsp . salt
2 eggs
2/3 Cup Milk
1-2 Cups fresh blueberries or well drained canned or frozen

Instructions

Preheat oven to 400 degrees.
Cream shortening; add sugar gradually, creaming thoroughly.
Beat eggs in milk and add a bit at a time, and adding the dry ingredients that you have mixed together, using only 1 and 2/3 Cups of flour.
To the remaining 1/3 cup of flour, mix the blueberries that you have drained well, then add to the cake batter. Combine LIGHTLY, folding the blueberries in.
Bake for 20 minutes for 12 large muffins, or 22 minutes for 6 Jumbo, or for one mini loaf, 25 minutes.