On a hot summer morning, there’s nothing quite like a light muffin to celebrate the peak of blueberry season. This version of the timeless treat comes straight from the 1920′s Best Wartime Recipes cookbook.
- 1 cup yellow cornmeal
- 1 cup white flour and 1 teaspoon flour for dusting
- ½ teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- 2 tablespoons shortening
- 1 ½ cups blueberries
Preheat oven to 375 degrees F and grease a muffin tin.
Dust blueberries with 1 teaspoon of the flour.
Sift together the remaining flour with the rest of the dry ingredients.
Add beaten egg and milk enough to make a thick batter. Beat well.
Heat shortening over medium high heat, stirring often for 3-5 minutes or until just melted. Add melted shortening and flour dusted blueberries to batter.
Bake muffins for 20-30 minutes or until muffins are golden brown.
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