Best-Ever Blueberry Muffins (1981)
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Total Time: 30
Yield: 12 muffins
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 blueberry-muffin recipe that caught our eye--and delighted our tummy.Ingredients:
1-3/4 cups sifted flour4 tablespoons sugar, divided, plus extra for tops
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.Browse Similar Recipes
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