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Blueberry Muffins

I found this simple Blueberry Muffin recipe in an old recipe book my precious grandma gave me in 1993. Wow!  When read aloud, that sounds like an eternity ago!  I suddenly feel antiquated….  These muffins are easy to whip up,  slightly sweet, light, and full of blueberries.  Perfect for breakfast on the go, after school snack or weekend brunch. 

Blueberry Muffins
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I just love the old church fundraising cookbooks.  I tend to read all cookbooks like a book.  Turning each dogeared, stained page with loving care.  Hugging the memories that flood back from gifts of  love.  Love and miss my grandma and her amazing food.  

She never cooked from a recipe, she used a tea cup to scoop dry ingredients.  Wet ingredients were poured without worry.  Spices were measured by tired fingers and hands that never stopped working.  

Okay..I’m feeling a little melancholy today…must be the weather all damp and gloomy.  ~sigh~   Let’s make some muffins to brighten the day, shall we?  Oh, the cookbook is Heavenly Delights from Hopewell, Moultrie, Georgia.  I googled and could not find a link back.

Blueberry Muffins
make 12 large muffins

2 cups King Arthur All Purpose Flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup fresh  or frozen* blueberries,  rinsed, drained and patted dry
1 cups milk
1/3 cup oil
1 egg, separated


Preheat oven to 375 degrees F.  Line or grease, homemade cake release,  muffin tins.  Rinse fresh blueberries, drain and lightly pat dry.  Put blueberries in a small bowl and gently stir with 1 Tablespoon flour, to coat.  Separate egg and beat egg white stiff.  Whisk remaining flour, baking powder, salt and sugar together.  Stir in oil, milk and egg yolk. Gently stir in blueberries.  Fold in egg white.  Fill prepared muffin pan 3/4 full.  Bake in preheated oven 20 to 25 minutes until lightly browned.

*Do not thaw frozen blueberries.