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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. This recipe is honestly best when done by hand, so I don't recommend using a mixer. In fact, I've had best results when I just stir it all together with a fork; this keeps it from getting over mixed. This recipe is also great as it produces very few dishes to clean; if you play your cards right, you'll only need to wash 1 large bowl, 1 fork, 1 teaspoon, 1 measuring cup, and 1 muffin pan. 

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. In a large bowl, combine dry ingredients. Make a well in the center.
  3. Slowly add wet ingredients (milk, eggs, and oil) to the dry ingredients, stirring constantly with a fork.
  4. Separately, toss blueberries in flour. This will prevent them from sinking.
  5. Gently fold blueberries into the batter. You can still use your fork! It's okay if some blueberries break along the way. 
  6. Spoon mixture into muffin pan, each cup about 2/3 full. I recommend using an ice cream scoop to do this.
  7. Bake 20-25 mins until golden brown around edges.

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© MARY CATHERINE PFLUG 2020