Until I was 18, I didn’t realize that blueberry muffins are typically thought of as a breakfast item. Growing up, mom would sometimes add these blueberry muffins to our Sunday dinners.  As we almost never had conventional desserts following meals at home, these muffins spread with I-can’t-believe-it’s-not filled in at the end of the meal for a sweet treat.  (Now, apple pie after dinner at Grandma’s was pretty much a daily indulgence during the week, but that’s another post)  The recipe is the Blueberry variation of sweet muffins out of the old school Betty Crocker cookbook and calls for salad oil, which I took to mean canola (thank goodness it doesn’t call for oleo or lard or bacon fat, as many of the other recipes found in that book do).  They aren’t dense, sugary bakery-style muffins, but instead light and drier, a bit crispy on the edges with moist tart pockets of blueberries.  If you decide not to serve them at dinner along side a pot roast and mashed potatoes, try them with tea or for a snack. I made up a batch this morning to take to the ladies at my yoga studio who watch Miles while I get in an hour of Vinyasa Flow without his interruptions.  Betty Crocker says this will make 12 muffins, but I bought my tin in the late 90s, well after supersizing became the norm, so I can only get 9 muffins out of these ingredients.

Note: I used self-rising flour here, and noted the substitution if you need to add your own salt and leavening agent.  I read about the benefits of self-rising flour in Bakewise recently.  Essentially, it contains the perfect amount of leavening agent for the gluten level of the flour.  There is a mathematical formula you can follow to find out how much should be in a recipe, as some recipes contain way too much (dry cake) or not enough (flat cake).  With self rising, the flour company, “the experts”, already figured it out.  Added benefit: I don’t have to get the teaspoon dirty.

Blueberry Muffins (adapted from Betty Crocker)

  • 1 egg
  • 1/2 c milk
  • 1/4 c canola oil
  • 1/2 c sugar
  • 1 1/2 c self-rising flour (or 1 1/2 c all purpose flour + 1/2 t salt + 2 t baking powder)
  • 1 c frozen blueberries
  1. Preheat oven to 400F.
  2. Combine egg, milk and oil in medium size bowl.
  3. Add sugar and flour, mix until just combined.
  4. Quickly rinse blueberries in a strainer and pat dry on paper towels. (My mom always did this, I think to avoid the blueberry ice making the batter purple.  Mine was still purple.)
  5. Stir blueberries into batter.
  6. Spray 9 muffin wells in the muffin pan.  Fill them 3/4 full of muffin batter.
  7. Bake 20 minutes, packing up for a trip to the pool this afternoon, or until brown on top and cooked in centers.
  8. Serve for dinner, breakfast, or whenever.
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