Another one of those breakfast foods great for anytime. Blueberries are in abundance right now and in June, I have to make good use of them while they are fresh. These blueberries were so sweet and delicious, they never needed any sugar and I can never eat enough while in season. Of course I freeze them for fall. They grew everywhere wild and over a very large fields when I lived in Upstate NY, and we would pick them, very seldom anything left by the time I got back. We would try and find as many as we could but instead of filling my bowl, I filled my tummy.....good times back then. Fond memories.
The fresh blueberries make fabulous, pies, cakes and muffins. So as I grew up, anything but fresh was not an option.
These are one of my favorites, quick and easy, with a crumb topping.
The batter very thick, you don't want to over mix as these are really a light muffin, and the texture will be thick and chewy if you over stir the mixture. So remember to just fold in the blueberries at the end for a tender muffin.
In a large bowl mix:
1/4 cup of sugar
1/4 cup of shortening
beat in :
1 3/4 cup cake flour
3 teaspoons of baking powder
a pinch of salt
1 cup of milk to wet the dry ingredients.
Fold in one cup of fresh blueberries
Line muffin cup pan with paper liners, fill to 3/4 full. Add crumb topping (below) on top, bake at 350 around 20 minutes.
1/4 cup brown sugar
2 tablespoons cinnamon
mix together till well blended.