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
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