The blueberry harvest this year seems to have made it through the summer of drought because picking is plentiful at local berry patches.
If you’ve loaded up on blueberries and you’re looking for a new, slightly different recipe to test out. We’ve got it right here.
This is one of those recipes that is written by grandma and passed down from generation to generation, improving only with time. The tart buttermilk and the fresh berries combined make for a sweet, moist mixture that make these muffins truly addictive.
Be forewarned, if you share these with friends, family or co-workers, you’re going to have to hide some for yourself because they’ll be gone in a heartbeat.
Quick tip: Make sure to wash your berries and allow them to completely dry before adding them to the mixture.
In a stand mixer, cream together:
- 1 cup of sugar
- 1/2 cup of shortening
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of buttermilk
Then mix in
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 2 cups all-purpose flower
- 1 1/2 cups of blueberries (more or less as desired)
Bake at 425 degrees for 20 minutes. Yields approximately a dozen muffins.
