Charlotte’s Blueberry Muffins
By Yankee Magazine|Sep 18 2007|
These nicely textured muffins are easy to prepare. At the Chases’, they are frequently served with cheddar cheese omelets.
Yield
Makes 12 large muffins.
Ingredients
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons sugar
1 egg, well beaten
1 cup milk
6 tablespoons shortening, melted
1 cup blueberries
Instructions
Sift flour, baking powder, salt, and 2 tablespoons of the sugar into a mixing bowl. Make a well in the center and add liquids – egg, milk, and melted shortening all at once. Stir until just mixed (the mixture will still be lumpy). Add berries and stir only enough to distribute them evenly. Fill greased muffin tins two-thirds full. Sprinkle with the remaining 3 tablespoons sugar. Bake for 25 minutes at 425 degrees F.
