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Jordan Marsh Blueberry Muffins

½ cup shortening                          2 tsp. baking powder
1 cup sugar                                  2 cups all-purpose flour
1 tsp. vanilla                                ½ cup milk
2 eggs                                         2 cups blueberries dusted with flour
½ tsp. salt                                    sugar for top

Preheat oven to 450oF.  Grease muffin tin - including top of pan as muffins will peak and cause a mushroom effect on top - and lightly flour it.
Beat shortening with sugar and vanilla until well mixed; beat in eggs.  Combine dry ingredients and mix into sugar and egg mixture alternately with the milk.  Fold in blueberries.  Batter will be very heavy.

Fill muffin cups to top and sprinkle with sugar.  Bake at 450 degrees F.  for 5 minutes.  Lower heat to 375 degrees F and bake an additional 30 to 35 minutes, until golden brown.  Makes 12 muffins.