I know. Do we really need another muffin recipe? Especially a blueberry muffin recipe? You probably have books and clippings for all types of muffins, with every combination and variation.
But I tell you, this recipe has trumped everything else I’ve tried.
It’s my Mom’s, and I have no idea where she got it (so all credit goes to her!) All I know is that it’s handwritten on a piece of Mary Engelbreit paper, is crumpled, discoloured and torn a bit, and has been my go-to recipe for so long.
It is especially good for this busy time of year. I am not kidding you, I have the mixture done and ready just as the pre-heated oven dings that its reached the right temperature for baking. It is the perfect Christmas morning recipe, or even Boxing Day, or any day, when the last thing you want to think about is timing an elaborate morning meal.
Yet, when you crack it open, still warm with a little steam streaming out, you will absolutely not be able to eat just one.
- 1 egg
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 cup milk
- 1 1/2 cup flour
- 2 1/2 tsp. baking powder
- 1 cup blueberries
- Cream egg, butter, sugar
- Add milk
- Add dry ingredients
- Dredge berries in extra flour
- Add berries into mixture
- Pour into lightly greased muffin tins (I use Pam spray)
- Bake 20 minutes at 400F
- Makes 12 muffins
Seriously…I mean, could it be any easier? These muffins taste their absolute best fresh out of the oven and within the first day or so of baking. Enjoy!