Old-Fashioned Blueberry Muffins (1981)
For 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.
Total Time: 30
Yield: 12 muffins
- 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