Blueberry Muffin recipe from The Bucks County Bicentennial Cookbook
Put together by the Langhorne Junior Sorosis: Federated Woman’s Club, 1976
This book and many other recipes can be found in the open stacks at the Mercer Museum Research Library.
Adapted Recipe by @But.First.Dessert (Instagram)
Blueberry Muffins
Yields ~24
Ingredients:
3/4 cup Shortening
1-1/2 cups Sugar
2 Eggs
1 teaspoon Vanilla
1 cup Buttermilk
3-1/4 cup Flour
3 teaspoons Baking Powder
1-1/2 teaspoons Baking Soda
3 cups Blueberries
Directions:
- Preheat oven to 350°F. Put paper liners in the cups of a muffin tin and set the pan aside.
- Sift together the flour, baking powder, and baking soda in a medium bowl. Set aside.
- In a separate large bowl, cream together shortening and sugar. Mix the eggs and vanilla into the shortening mixture.
- Alternating between the two, slowly add the dry ingredients and buttermilk into the large bowl with the shortening mixture. Once the batter is mostly smooth use a spatula to fold in the blueberries.
- Fill each of the muffin liners about 3/4 of the way full. Bake for 25 to 30 minutes, until tops have turned golden.
- Once the muffins are done, let them rest in the pan for 5 minutes then transfer to a cooling rack to finish cooling or enjoy warm
