My grandmother's blueberry muffin recipe card reads "Wonderful Blueberry Muffins" and they are wonderful. Every time I eat one of Grammy’s muffins, the happy memories they bring flood back. Nearly every Sunday during the summer, my Grammy would get up early and bake blueberry muffins for her children and grandchildren. Everyone gathered at my Gram’s house on Sunday mornings for breakfast and togetherness. My cousins and I looked forward to those Sunday breakfast blueberry muffins. My grandmother was a mix (she no longer cooks or bakes) of scratch cooking and convenience cooking. She was known for her three standard homemade treats - banana bread, blond brownies, and blueberry muffins. Her two semi-homemade treats were a box chocolate sheet cake for special occasions topping it with a Crisco based vanilla frosting that I loved and strawberry banana Jello in a Pyrex dish with a can of fruit cocktail or mandarin oranges mixed in which was a much anticipated picnic standard. On Thanksgiving and Christmas she must have been plain tired out as she reheated Mrs. Smith pre-made frozen apple pies and served it with Coolwhip topping. Her cooking repertoire included the whole range of cooking possibilities and she served her family in the best way she could and she served it up with a whole lot of love.
Grammy's Wonderful Blueberry Muffins
Makes about 1 dozen
2 cups flour
3 teaspoons baking powder
1 teaspoon salt scant
¼ cup sugar
1 cup milk
1/3 cup Crisco melted is in Grammy’s recipe but I use canola oil or melted butter
1 ½ cups or 1 pint fresh or frozen blueberries – if frozen do not defrost
Preheat oven to 400 degrees Fahrenheit.
Mix flour, baking powder, salt and sugar, together in a large bowl.
Add 1 beaten eggs, milk, and oil and mix with wooden spoon until just combined.
Add blueberries and mix lightly.
Spoon the batter into a greased or lined muffin tin.
Bake for 20-25 minutes.
Remove from oven and cool on cooling rack.