As foretold by the blueberry bush tag, this year my blueberry bush produced more than a dozen blueberries. The half-cup harvest inspired me to make muffins of the blueberry variety. This is a fairly old recipe from my collection of old recipes. I’m not sure exactly how old it is, because my previous blog adventure did not include the recipe date. It is, however, more than 50 years old. It’s also simple and delicious.
Ingredients
These ingredient quantities create approximately 9 muffins, depending on how the batter is distributed.
- 120 grams all-purpose flour
- 100 grams granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup avocado oil
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Cinnamon sugar mixture
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Grease the cups of a muffin tin or line the cups of the muffin tin with paper liners.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a small mixing bowl, whisk together the egg, oil, milk, and vanilla.
- Pour the egg mixture into the flour mixture. Gently combine. The batter should be slightly lumpy.
- Fold the blueberries into the batter. Gently.
- Spoon batter into greased muffin cups. Fill no more than 3/4 full.
- Sprinkle top of batter with cinnamon sugar mixture, to taste.
- Bake muffins for 15 to 20 minutes. Test with a toothpick to ensure doneness.
- Let cool before enjoying. Blueberries are hot when fresh from the oven.
Notes
- This recipe would likely work with frozen blueberries. Just thaw them first and fold extra carefully. Thawed blueberries are prone to squishing.
- To make a cinnamon sugar mixture, add an amount of sugar to a bowl and sprinkle some cinnamon on top. Stir completely. Add more cinnamon if desired. Cinnamon sugar mixture consistency is a very personal thing. Don’t let anyone tell you how to make it “properly.”
- Always weigh the flour & sugar. If not weighing the flour, sift the flour twice before measuring. Flour compacts in the bag.
