I made these for breakfast yesterday. They’re simpler and quicker than the recipe I usually make, but just as much appreciated. It’s adapted from my grandmother’s American Woman’s Cook Book.
Blueberry Muffins
2 cups flour
1/2 teaspoon salt
scant 1/4 cup sugar (I used 1/3 cup for a double batch)
4 teaspoons baking powder
1 cup milk
1 egg
2 Tablespoons melted butter
1 cup or so of blueberries, I didn’t measure, just threw in a few handfuls of frozen berries
(To make this dairy-free, substitute rice or soy or almond milk for the milk and use shortening or vegetable oil in place of the melted butter.)
Mix flour, salt, sugar and baking powder together. Combine milk, eggs and melted butter in a separate bowl. Add wet ingredients to dry. Stir just enough to moisten flour. Fold in the berries.
Pour into greased muffin pans filling pans 2/3 full. Bake at 425 degrees (F) for 20-25 minutes. Makes 12 muffins.
This is easy enough to double, which I did. Because 12 muffins is never enough for our crew. Even at that, we only had a couple to save and share with Papa.