Best-Ever Blueberry Muffins (1981)
From Yankee Magazine — September 2010
Quickbreads, Coffee Cakes Recipes
Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
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.
- 1-3/4 cups sifted flour
- 4 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
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.
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
