Blueberry Muffins

 

 

 

 

 

I’m in process of organizing my freezer and cleaning it up in preparation for a half a lamb that I’ve purchased.  It’ll be arriving next week which is kind of bad timing, since this is the time of year that I fill my freezer with cookies and breads that I bake for holiday gifts.  But I can’t really complain about too much of a good thing.  Instead I’m just using up a few things and getting rid of non-essential items – like extra bags of ice. 

 

I decided to use some frozen blueberries in muffins.  Years ago my Mom gave me a blueberry muffin recipe which has seen a lot of use.  I like it because the cake is fairly light which really lets the blueberries shine.  But, I’ve been thinking that in all these years I’ve never tried another recipe and maybe it was time.  Especially since I’ve acquired so many new cookbooks over the years. 

 

In that spirit I found a recipe in Martha Stewart’s Baking Handbook that I decided to try.  I’d had such good luck with the Cranberry-Zucchini recipe from the same book and have always had good luck with other Martha recipes.  The recipe was good but the cake was much more dense than my normal recipe.  I like both recipes but still prefer the one from my Mom.  Also, Martha’s recipe indicated it made 12 muffins but I easily ended up with 17.  As you can see in the photo I don’t make giant muffins but even if I’d filled the cups to the very top I still would have had more than 12.  Not a bad thing but be prepared if you do happen to use that recipe. 

 

 

 

 

 

I plan to continue to experiment, however, today I’m going to share with you the one from my Mom. The photos are Martha’s recipe, but the recipe below is from my Mom. 

 

1 egg

½ cup milk

¼ cup vegetable oil

 

1½ cups flour

½ cup sugar

½ tsp salt

2 tsp baking powder

 

1 cup blueberries (fresh or frozen, unthawed)

 

Preheat oven to 400°F.

 

Beat egg.  Add milk and oil and mix until blended.

 

Combine dry ingredients.  Mix with liquids just until moist.

 

Add blueberries and carefully mix in.

 

Fill muffin cups ⅔ full.  (Either use paper liners or butter muffin cups prior to filling.)

 

Bake at 400°F for 20-25 minutes.  Muffins are done when tester inserted into center comes out dry.  Let cool in pan for 5 or 10 minutes and then remove and place on rack to finish cooling.