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MARSH BLUEBERRY MUFFIN




Source of Recipe


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Recipe Introduction


Although the following recipe says that it will make a dozen, if you fill a large muffin tin with the batter, you'll create six huge but light muffins.
Don't skimp on the sugar poured over each muffin in the tin before baking. It's the secret.


List of Ingredients






1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
1/2 cup milk
1 pint blueberries
Sugar for the top

Directions:

Shortening may be all vegetable solid shortening or all butter or all margarine or a 50-50 blend.

Clean and rinse berries; pat dry.

Grease muffin cups well, including the top, and flour lightly (or use paper liners).

Beat shortening with sugar and vanilla until well mixed. Beat in eggs.

Mix dry ingredients and mix in alternately with the milk. Fold in berries. Batter will be very heavy.

Fill muffin cups to top. Sprinkle sugar on top. Bake in preheated 450-degree oven for 5 minutes. Lower heat to 375 degrees and bake an additional 30 to 35 minutes, until they test done. Cool and remove from pans.



Recipe