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“This recipe came from a Colonial Williamsburg cookbook. It is now part of our Thanksgiving tradition.”
READY IN:
55mins
SERVES:
48
YIELD:
4 dozen muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Grease muffin tins that are 2 1/2 inches in diameter.
  3. Cream the shortening and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Sift the flour, baking powder and salt together.
  6. Add the dry ingredients and milk alternately, mixing just until blended.
  7. Do not overmix.
  8. In a small bowl, toss the blueberries, with the sugar and flour.
  9. Note: If frozen blueberries are used, toss gently in a paper towel to remove ice crystals, but do not thaw them.
  10. Add the blueberries, folding just enough to mix well.
  11. Spoon into prepared muffin tins, filling each cup 2/3 full.
  12. A little sugar and cinnamon may be sprinkled on top of each muffin, if desired.
  13. Bake at 375 degrees for 30 to 35 minutes.

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