Author Notes
My mother's family had a little place in Maine that we visited in the summers. These muffins were on the table at least once a day, overflowing with fresh picked wild blueberries. They are not very sweet, and were often served at supper, along with fried chicken and corn on the cob. I don't know if the recipe was my grandmother's or my mother's, but I'm continuing the family tradition by serving them often when blueberries are in season. —MrsWheelbarrow
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Ingredients
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2-2/3 cups
flour
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2-2/3 teaspoons
baking powder
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1/2 teaspoon
salt
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1 cup
sugar, scant
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4 tablespoons
melted butter, slightly cooled
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1
egg
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1 cup
milk
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2 cups
fresh blueberries
Directions
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Preheat the oven to 425°
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Mix the flour, baking powder, salt and sugar together.
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Mix together the butter, egg and milk. Add to the flour mixture and quickly mix with a fork. Fold in blueberries.
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Line muffin tin with paper cups or spray the muffin tin well with non-stick spray.
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Divide the mixture between the muffin cups. Bake 18-20 minutes. (This recipe can also be baked in an 8x8 pan for 25 min. and cut in squares to serve.)
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