BLUEBERRY MUFFINS – The kind Great-Aunt Pearl use to buy.

My Great-Aunt Pearl use to buy these from the Jordan Marsh Department store in
Providence. If you like muffins, you got to like these.

1/2 cup shortening
1 cup sugar
1 teaspoon vanilla 2 eggs
1/2 teaspoon salt
2 teaspoons baking powder
2 cups
1/2 cup milk
1 pint blueberries
Sugar for the top

Shortening may be all vegetable solid shortening or all butter or all
margarine or a 50-50 blend.
Clean and rinse berries; pat dry.
Grease muffin cups well, including the top, and flour lightly (or use
paper liners).
Beat shortening with sugar and vanilla until well mixed. Beat in eggs.
Mix dry ingredients and mix in alternately with the milk. Fold in berries.
Batter will be very heavy.
Fill muffin cups to top. Sprinkle sugar on top.
Bake in pre-heated 450-degree oven 5 minutes. Lower heat to 375 degrees
and bake an additional 30 to 35 minutes, until they test done. Cool and
remove from pans.

For a history of Jordan Marsh, please see

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