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1 cup Flour                                   1 cup water

1/2 tsp baking powder                2 cups sugar

(omit if using self-rising flour)  5 Tbsp butter

2 cups blueberries

Melt butter in baking pan.  Mix flour, baking powder, water and sugar.  Pour over butter in pan.  Pour berries over the batter.

Bake @ 325 degrees for 30-45 mins.



2/3 cup shortening         3 tsps baking powder

1 cup sugar                      1 tsp salt

3 eggs                                1 cup milk

2 cup fresh or frozen blueberries (thawed and drained)

Cream shortening, gradually adding sugar, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition. 


Combine flour, baking powder and salt.  Add to creamed mixture alternately with milk, beginning and ending with the flour mixture.  Fold in blueberries. 

Spoon batter into greased muffin cups, filling 2/3 full.


Bake @ 375 degrees for 20-30 minutes or until golden brown.

Yield:  24 muffins.

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