Sitting in the front cover of the oldest cookbook we own is this recipe on a small, slightly yellowed envelope. It’s written in my grandmother’s hand and doesn’t actually list the ingredients but writes the amounts as you mix the batter.
Last year, we slightly monkeyed with the recipe to use husk cherries (see it here), but the original calls for blueberries. Glorious Maine blueberries.
The recipe calls for 2 1/2 cups of them, but you can get away with just 2 cups if that is all you can muster.
Sometimes that is all I can muster because I end up eating some of the ingredients before I can cook them.
Fruit Muffins – Blueberry Edition
1/2 cup butter, softened
1 cup sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 1/2 cups blueberries
Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with either cupcake/muffin papers or by greasing the cups and top of the pan.
Cream butter and sugar, stirring by hand until smooth. Add eggs one at a time, mixing thoroughly after each addition.
Combine alternately the dry ingredients with the milk. (I don’t sift the dry together for it isn’t necessary; I simply add half the flour and baking powder and all the salt, mix it thoroughly, then put in half of the milk and stir until smooth. Then I repeat with the last of the dry ingredients, ending with adding the last of the milk.)
Mash 1/2 cup of the blueberries and fold into the batter.
Gently fold in the remaining fruit.
Fill each cup in the tin; they will be piled quite high. Generously sprinkle the top of each muffin with sugar.
Bake for 25-30 minutes, testing with a toothpick or cake tester. The tops should be golden.
Cool in pan.
– Janine Pineo