Blueberry Muffins

Isaac's Very Favorite Blueberry Muffins

I don't know who Isaac is.  I assume he is a character in a book.  I ordered this book thinking it was a culinary mystery type of book that I have been wanting to read.  When it came in the mail I discovered it was actually a compilation of the recipes from Josi S. Kilpack's series of books (none of which I have actually read but was trying to start when I ordered the previously mentioned book).  So here's the book:

I was a little disappointed because there were not any pictures of the recipes (big fan of pictures).  But I heard they were good recipes so I decided to give one a try.  I usually make heart shaped muffins for Valentines day.  After an early morning basketball game I came home to make some for the day of love.  Now my kiddo's are a huge fan of blueberry muffins from a box.  I don't like to make those because of all the ingredients I don't recognize on the package.  However I decided to give these muffins a try and see what they thought.  BIG HIT!  Everyone loved them.  "We thought they were from a box" was the comments I got.  So here's the recipe (with a couple of modifications)

Blueberry Muffin's
from "sadie's Little Black Recipe Book;
Contributed by Danyelle Ferguson, Test Kitchen Baker

1/3 cup shortening
1/3 cup coconut oil
1 cup sugar
3 eggs
3 cups all purpose flour
1 heaping tablespoon of baking powder
1 teaspoon salt
1 1/2 cups milk
1 1/2 cups blueberries' (I used frozen)
1 teaspoon vanilla

Preheat oven to 375.
In a mixing bowl, cream the shortening and sugar until fluffy.  Add the eggs, one at at a time, beating well after each addition.  Sift together the flour, baking powder, and salt in a separate bowl.  Add the dry ingredients alternately with milk (can add more milk if batter is too dry to mix well).  When well blended, use a spatula to fold in blueberries.  Bake in greased or paper-cup-lined muffin tins 15-20 minutes.
Batter will keep in refrigerator for 2-3 weeks.
Makes 2-3 dozen muffins.