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Last updated on April 7th, 2022 at 11:41 pm
Over the years, we’ve developed some cozy little family traditions. Some fade as our daughter gets older, and new ones grow into existence. In our current season, cooking Sunday breakfast (with some sweet quick-bread muffins) and reading and talking about the Gospel before Mass is that new tradition.
Most Sunday’s I make eggs, bacon, and hash browns with toast. But it’s nice to switch things up and serve muffins instead of toast.
I requested this quick-bread muffin recipe from my grandmother when my husband and I visited her and my grandfather years ago. She made us breakfast and served us these delightful muffins. My grandfather made photocopies of it for me from a cookbook they received as a wedding gift.
The recipe is perfect for making blueberry muffins. But I’ve also made these quick-bread muffins sans blueberries as a substitute for cornbread when I make chili.
What I love most is that I can mix them up and bake them in about 25 minutes, making it easy to mix up on any lazy Sunday.
If you make this recipe without the blueberries, I recommend breaking a muffin in half and smearing jam all over the inside while it’s steaming hot …
Sweet Quick-Bread (Blueberry) Muffins
Ingredients
- 1 1/2 cups sifted flour
- 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup shortening
- 1 egg
- 1/2 cup milk
- 1 cup fresh blueberries (optional)
Instructions
- Preheat the oven to 375 degrees. Grease a 12-cup muffin tin (or use cupcake liners).
- In a medium bowl, mix together all the ingredients using a fork or pastry blender. Then stir until the ingredients are just blended. If making blueberry muffins, add the berries and gently mix with a spatula. Fill the greased muffin cups 2/3 full.
- Bake for 20-25 minutes or until golden brown. Serve immediately with butter or jam.
So yummy!