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–+ servings
New Way to Mix Muffins
This delightful vintage recipe offers a new, efficient way to mix muffins that recalls the charm of home-cooked breakfasts. Found on a retro recipe card, it skips traditional creaming methods by using a pastry blender to cut shortening into dry ingredients, simplifying prep while delivering light, fluffy muffins. The method is reminiscent of biscuit making, yielding a rustic, comforting treat filled with sweet, juicy blueberries. Ideal for busy mornings or leisurely brunches, the muffins are golden on the outside and tender within. Whether you use fresh or canned berries, the result is deliciously nostalgic. Serve warm with a generous pat of butter and a smile.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 195 kcal

Ingredients
  

Dry Ingredients

  • 2 cups flour (enriched )
  • ¾ tsp salt
  • 3 tsp baking powder
  • 2 tbs sugar

Fat

  • ½ cup shortening

Wet Ingredients

  • 1 egg (well beaten)
  • 1 cup milk
  • 1 cup blueberries (fresh or well-drained canned/frozen )

Instructions
 

Step 1: Prepare the Dry Mix

  • Sift together 2 cups enriched flour, ¾ teaspoon salt, 3 teaspoons baking powder, and 2 tablespoons sugar.
  • Cut in ½ cup shortening using a pastry blender until the mixture resembles coarse crumbs.

Step 2: Add Wet Ingredients

  • Beat 1 egg.
  • Combine with 1 cup milk and 1 cup blueberries (fresh or well-drained canned/frozen).
  • Pour the wet mix into a "well" in the center of the dry ingredients.

Step 3: Mix the Batter

  • Stir just until dry ingredients are moistened. Batter should be lumpy, not smooth.

Step 4: Fill Muffin Pans

  • Grease muffin pans.
  • Use 2 spoons to dip batter into the cups. Avoid scooping from the bottom repeatedly.
  • Fill each muffin cup slightly over half full.

Step 5: Bake

  • Preheat oven to 425°F.
  • Bake muffins for 20–25 minutes or until golden brown with a shiny finish.

Step 6: Serve

  • Serve warm with a pat of butter.

Tips

  • Substitute half of the flour with whole wheat for added fiber.
  • Add lemon zest or cinnamon for extra flavor depth.
  • Swap blueberries with raspberries, cranberries, or diced peaches.
  • For dairy-free muffins, replace milk with oat or almond milk and shortening with coconut oil.
  • Freeze baked muffins for up to 3 months and reheat before serving.

Nutrition

Calories: 195kcalCarbohydrates: 25gProtein: 3.5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 20mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 8gVitamin A: 90IUVitamin C: 1mgCalcium: 80mgIron: 1.2mg
Keyword Baking, Blueberries, breakfast, brunch, comfort food, easy baking, muffins, nostalgic, quick bread, vintage
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