Old-Fashioned Blueberry Muffins (1981)
Photo Credit : Robbins, HeathFor many years Yankee ran a column called “Great New England Cooks”– similar to our current “Best Cook in Town.” The idea was to celebrate talented home chefs with a passion for New England cooking. In August 1981 we featured Betsy Balsley of Wellesley, Massachusetts. The story focused on her affection for local seafood, but it was this simple old-fashioned blueberry-muffin recipe that caught our eye.
Take note — this recipe really is “old-fashioned,” but at our last tasting there were some Yankee staffers that liked it’s dense texture and barely sweet taste (except for the plentiful berries). If you’re looking for a large, fluffy, sweet muffin like the kind you find in today’s bakeries and supermarkets this probably isn’t the muffin for you. Instead, try Best Blueberry Muffins — the updated version of this old-fashioned classic.
Yield:
12 muffinsIngredients
1-3/4 cups sifted flour
4 tablespoons sugar, divided, plus extra for tops (see Note)
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 large egg, well beaten
1/2 cup milk
1/3 cup vegetable oil
1 cup fresh wild blueberries
Butter or nonstick vegetable oil spray
Instructions
Heat oven to 400°. In a medium-size bowl, 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. Stir quickly, just to moisten; don’t overmix. Toss blueberries with 2 tablespoons sugar and stir gently into batter. Fill greased muffin-tin cups two-thirds full. Sprinkle tops with sugar. Bake 20 to 25 minutes.
