Blueberry Muffins. An Easy recipe and great served warm with a blob of butter and a lovely cup of tea!

Blueberry Muffins! This is an incredibly easy recipe and great for breakfast and as an after school snack too!

Nanny Pat has kindly shared her Blueberry Muffin recipe with us.
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!

Here’s a message from Nanny Pat for you!
‘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 .and when our grandchildren come to visit, there’s always plenty of treats for them to enjoy. The winters are getting challenging as we grow older though but that doesn’t stop me from cooking! Enjoy these blueberry muffins and let me know how you like them!’

Nanny Pat

Prep Time: 5 Minutes

Cook Time: Approx 20 minutes

Yield: makes 12 large muffins

Recipe by Pat Milton

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

We’d love to hear from you and what you thought of our blueberry muffin recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Here are some more lovely recipes for you to try

Cranberry Lemon Muffins

Nanny’s Best Chocolate Brownie Muffins

White Chocolate Macadamia Muffins

Easy Breakfast Muffins

Print

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

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.