- 2 c flour
- 3/4 t salt
- 3 t baking powder
- 1/2 c sugar
- 1/2 c shortening
- 1 egg, beaten
- 1 c milk
- 1 c blueberries, fresh or frozen
Sift together flour, salt, baking powder and sugar. Cut in shortening until mixture resembles coarse crumbs. Spoon a well in center. Combine egg, milk and blueberries. Pour into well all at once. Mix only until dry ingredients are moistened. Batter will be lumpy.
Place batter into greased muffin tins. Bake at 425 degrees for 20 minutes, until a shiny, golden brown. Yield 12 muffins.
This muffin was a favorite among family and friends. They substituted huckleberries when in season. They were plentiful in the months of May and June. The sisters would spend mornings in the backfields picking them. They were preserved in pint canning jars, for future muffins and pies. This recipe was taken from Evelyn Horne’s private recipe collection.
