Blueberry Muffins


My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
Search Good Cooking

Font Size: Click to activate.    Large    Normal

| More

Blueberry Muffin

Recipe by: Chef John V., A Good Cooking Recipe!

Serving size: 12 jumbo size muffins

Preparation time: about 1 hour and 45 minutes


3 cups flour regular all purpose
2 tablespoons cornstarch
2 tablespoons baking powder
1 tsp. baking soda
1 teaspoon salt
1/2 cup butter, unsalted
1/4 cup Crisco
1 3/4 cups sugar
4 eggs, jumbo size or 5 large
1 teaspoon vanilla
4 cups blueberries fresh; picked over, washed and dried
3/4 cup cold buttermilk, you can use regular milk if you prefer
1/4 cup butter melted, to fold in

12 teaspoons sugar to top the muffins


Preheat oven to 375° F. Line muffin pans with paper cups and spray with shortening like PAM. Sift together flour, cornstarch, baking powder, baking soda and salt, set aside.

Wash and dry the blueberries, set aside

Cream the butter, shortening and sugar until light and fluffy. Add the vanilla, then eggs one at a time, and beat well. Don't forget to scrape the bottom of the mixing bowl to incorporated any ingredients stuck to the bottom.

Toss the blueberries with 1/4 cup of the flour mixture. Add the sifted ingredients alternately with the buttermilk. Add and mix in the floured blueberries and then fold in the melted butter.

Refrigerate the batter for 1 hour!

Scoop into the muffin cups so that tops are mounded and sprinkle each with 1 teaspoon of sugar. There should be no batter left

Bake at 375° for 25 or 30 minutes in the center of the oven. Cool for 5 or 10 minutes and remove from the tins. For richer and more delicious muffins, brush with additional melted butter when they come out of the oven.

Print this page for your records.

Go Back to Good Cooking's Home Page!

A Gastronomic Gourmet Cooking Resource Since December 1995

rev. 11