Blueberry Muffins. Hello, my lovelies.
My friend Patrick has been asking for a blueberry muffin recipe for ages so I thought it was high time I grant his wish and come through with the goods. (He also requested Mac & Cheese but I need to start jogging again before I commit to a whole pan of that.)
This isn’t just any old blueberry muffin recipe. Oh no. This is my grandmother’s blueberry muffin recipe.
I have her recipe card in the little protective plastic sleeve to prove it. Why couldn’t I have inherited her lovely cursive penmanship? I can’t make an “r” to save my life.
My favorite thing about this recipe card is that she has labeled these muffins as “best”. I agree!
These are quick and easy to whip up. Just remember to set the butter out to soften an hour or so before you start baking.
Here’s what you need:
Flour, Sugar, Butter, Eggs, Baking Powder, Vanilla, Milk, Blueberries, and Nutmeg
Click here for a Blueberry Muffins Shopping List
Preheat the oven to 375 degrees.
In a mixer or large bowl, combine 1 stick (½ cup) of softened, room temperature butter with 1 cup sugar. Beat well until pale yellow, light and fluffy.
Add 2 eggs and 1 teaspoon vanilla and stir to combine.
In a separate bowl, sift together 2 cups flour and 2 teaspoons baking powder.
Add the flour and ½ cup milk alternately to the butter ….about 1/3 of the flour
then 1/3 of the milk, flour, milk, flour, etc. until all has been added. Stir only until the flour has been incorporated. It is important not to over-stir muffins.
Leave a little bit of flour in the bottom of the bowl and toss 2 cups (about 1 pint give or take a few berries) of fresh blueberries with the flour. The flour keep the berries from sticking together and also from sinking to the bottom of the muffins.
Fresh berries are really the best but you can also use frozen (do not thaw!) blueberries as long as you don’t mind your batter turning slightly purple.
Gently fold the berries into the batter by hand with a spatula.
Spoon the batter into muffin tins that have been lined with little papers or greased and floured to prevent sticking.
Mix 1 Tablespoon of sugar with 1/4 teaspoon of nutmeg and sprinkle over the tops of the muffins. I think the nutmeg is the secret ingredient that makes these muffins extra special. Well, that and Grandmother magic.
Bake at 375 for 20 minutes until golden brown and a toothpick inserted into the center comes out mostly clean.
Cool on a wire rack.
Who are we kidding? Eat these babies warm, with butter, right out of the oven!
Here’s the recipe – Adapted from Ann Gittinger White & Red Book
12 Responses
What a nice surprise to see Grandmother’s Recipe card in her own handwriting. I have a few of those – the Carrot coins and fudge are the ones I can think of now.
Been thinking of you and your sister and parents. DWP
If you would like, I can either scan or copy the recipe cards I have an mail them to you. I think I have 3 or 4…peanut butter balls (posted here last year), pumpkin pie, these muffins, and maybe one other. I love cooking from them. Pam sent me the carrot cookie recipe so look for those sometime soon. (once I get a day off.) I’d love to have the carrot coins and fudge recipes if you’d be willing to share. Nice to hear from you!
I do not, however, need the porcupine meatball recipe. As much as I loved and adored our grandmother, I never understood those.
Oh my 🙂 I have frozen blubes today and maybe should ………. 🙂
I have an at-home day tomorrow… I think I have a plan now! 😀
PS: I can’t write a cursive ‘r’ to save my life, either! I always blamed it on being absent the day they taught it in 3rd grade.
Looks like we have the makings of an internet help group for people doomed by the letter R.
Can we blame the porcupine meatballs from our childhood? 😉
I have a lot of blueberries to use up. Muffins……yum.
I love handed down recipes. I have all of my mil cookie recipes.
If I could go back in time, it would be to cook with my grandma and learn to make her parker house rolls. I have the “recipe”…such that it is…and have never been able to replicate them or even come close.
My Grandma had the same.exact.handwriting. Not even kidding.
And yeah, I can’t make ‘r’s either…and “q’s? Forgetaboutit!
I might be your only reader who does not like muffins.
Something happened in my brain when the term ‘muffin top’ started popping up….which was right around the time MY muffin top started making an appearance.
XO
Every now and then I think that I should get one of those old grade school charts and practice handwriting since all I do is type these days. Not to fear, my husband thinks muffins are “over rated.” Ha! More for me!
I love the old family recipes. It means that the dish was good enough to cross the generations ! And it keep the ones we loved and we lost, still alive.