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!
- 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
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!
Rinse the berries and remove any icky ones.
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.
Add the eggs to the milk and whisk until well-blended. Stir in the melted butter.
Add the milk mixture to the dry ingredients and blend it very lightly. It’ll still be lumpy. Don’t overmix it.
Gently fold in the blueberries.
Fill the muffin cups nearly full.
Sprinkle the top of each one with a bit of sugar. Bake at 400 for 20 to 25 minutes.
Let them cool for a bit before removing from the pan.
Enjoy them while they’re still warm.