Blueberry Muffin Day Flashback

July 11, 2011

In honor of Blueberry Muffin Day, here’s a classic:

When I was a kid we always had blueberry muffins made from a box. The box contained a little can of ‘fresh’ blueberries and I thought that was as good as it got. Then I discovered fresh blueberries and a recipe from The Joy of Cooking, page 582 in my old, tattered version. I don’t even look it up anymore and this isn’t exactly the same, but it’s good!

KBP_1401

  • 2 Cups Flour
  • 1/2 to 3/4 Cup Sugar, plus more for sprinkling
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1/4 Cup Butter, melted
  • 3/4 Cup Milk
  • 2 Eggs
  • 1 Pint Fresh Blueberries, rinsed
  • 1/2 Teaspoon Cinnamon

KBP_1426

Preheat oven to 400. Grease a muffin pan and set it aside. You could use those muffin papers but I prefer a plain pan. Too much good muffin sticks to the paper!

KBP_1440Rinse the berries and remove any icky ones.

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With a whisk, combine the flour, salt, baking powder, cinnamon and sugar. Use 1/2 to 3/4 cup of sugar, depending on how sweet the berries are and how sweet you like the muffins.

KBP_1477Add the eggs to the milk and whisk until well-blended. Stir in the melted butter.

KBP_1494Add the milk mixture to the dry ingredients and blend it very lightly. It’ll still be lumpy. Don’t overmix it.

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Gently fold in the blueberries.

KBP_1506Fill the muffin cups nearly full.

KBP_1507Sprinkle the top of each one with a bit of sugar. Bake at 400 for 20 to 25 minutes.

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Let them cool for a bit before removing from the pan.

KBP_1543Enjoy them while they’re still warm.

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{ 2 comments… read them below or add one }

1 Amy @ A Little Nosh July 19, 2011 at 12:19 pm

I really need to get a copy of The Joy of Cooking. I’m ashamed I don’t own it.

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2 karenbove July 19, 2011 at 12:24 pm

I much prefer the older editions to the new and updated one. There aren’t too many recipes that I follow but the Devils Food Cake and Blueberry Muffins for TJOC have been standards around here for many years.

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