Muffins–Blueberry GMZ from Betty Crocker Picture Cookbook First Edition - 8 Printing

Preheat oven to 400° F.

1 ½ C All Purpose Flour*

½    C Sugar

2 t Baking powder

½ t Salt

1/4 C Soft shortening

1  Egg slightly beaten

½ C Milk**

1 C Blueberries.  You can use canned but fresh or frozen whole are better.  If you use canned,

drain the juice from the berries or you will truly have blue muffins.

*Note: You can use self-rising flour and omit the baking powder and salt.  

** Sometimes I add more milk.  Depends on the consistency of the batter.

Mix together with fork the flour [ including salt and baking powder if not using self-rising] and

sugar Add the soft shortening, slightly beaten egg and milk.  Stir just until ingredients are

blended.  Here you can leave plain or for blueberry–just gently stir in the cup or so of

blueberries, being careful not to crush if possible.

Fill greased muffin cups or paper cup lined cups to 2/3 full.  Bake until brown.

Bake for 20 to 25 minutes or until desired browness is reached.

Makes 12 medium muffins.