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Blueberry Muffins

A very old recipe for classic, not too sweet muffins. 

This is a very old recipe from my mother. It creates small, slightly dense muffins (as they should be!). These are not too sweet and don’t have a cupcake-like texture like many muffins seem to have today. You can do this recipe with a mixer, but it’s honestly best when done by hand.

INGREDIENTS

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cup flour, sifted
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup blueberries

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. First mix together wet ingredients (milk, eggs, and oil) in a smaller bowl.
  3. In a larger bowl, combine dry ingredients. Make a well in the center.
  4. Slowly add the wet ingredients to the dry ingredients, stirring constantly.
  5. Separately, toss blueberries in flour. This will prevent them from sinking.
  6. Slowly fold blueberries into the batter.
  7. Spoon mixture into muffin pan, each cup about 2/3 full.
  8. Bake 20-25 mins until golden brown around edges.

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© MARY CATHERINE PFLUG 2020