Jordan’s Blueberry Muffins

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

1. Set oven to 375F to preheat.
2. Grease muffin tins, including the tops with vegetable shortening and set aside.
3. Sift together the flour, salt, and baking powder, set aside.
4. Cream the butter, and 1¼ cup sugar together.
5. Add the eggs to the butter and sugar and mix well.
6. Mash ½ cup of the blueberries and add to the wet ingredients, mixing well
7. Add the milk
8. Add the dry ingredients to the butter, eggs, and sugar and mix well.
9. Gently fold in the remaining blueberries so as keep them as whole as possible.
10. Fill muffin tins about ¾ full and sprinkle each muffin generously with granulated sugar (about 2-3 teaspoons each).
11. Bake for 30 minutes.
12. 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.