Best-Ever Blueberry Muffins
By Yankee Magazine|Nov 06 2007|
Betty has life-long ties with the Wellfleet area, where she spent many childhood summers. “When I was a girl, my Aunt Alice and I would go blueberrying here, pick beach plums, or bake bread. She and my mother taught me to cook.”
Yield
Makes 1 dozen.
Ingredients
1-3/4 cups sifted flour
4 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
3/4 to 1 cup milk
1/3 cup oil
1 cup fresh wild blueberries
Instructions
Sift together flour, 2 tablespoons sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil, and pour into well in the dry ingredients, stirring quickly just to moisten. Do not stir too much! Toss blueberries with remaining 2 tablespoons sugar and gently stir into batter. Fill greased muffin tins two-thirds full. Sprinkle tops with sugar. Bake for 20 to 25 minutes at 400 degrees F.
I made the blueberry muffins for our anniversary.
They are delicious, loved the sugar sprinkled on
top. I will surely make them again. Great job
Betty.