Hi! I’m b-a-a-a-a-ck!!! Stay tuned for beach pictures as well as a very big announcement. We have a new addition to the family. Shhhh! I can’t tell you any more right now. But in the meantime, I wanted to post this recipe.
My Tried and True Tuesday recipes have sort of fallen away. I kind of lost my passion for cooking when my doctor told me to go off dairy. I have reintroduced dairy, as it doesn’t seem to matter to my IBS whether I eat it or not. But I have continued making healthier and simpler meals, and so I’ve stopped watching cooking shows and experimenting in the kitchen. And with that, I just lost interest in posting my Tried and True recipes.
But last week I was reading this post by Sincerely Anna, and she requested a blueberry muffin recipe. My well-intentioned self shot out a comment and told her to email me if she wants the BEST blueberry muffin recipe of all time. Then I promptly left on vacation and never gave her rotting blueberries another thought. Until I got home from vacation this afternoon and started checking emails, only to find her request for my infamous recipe. Ooops!
So I figured I’d post it here, for everyone’s enjoyment, since blueberry season is upon us. And because I won’t have a vacation post up tonight. I got this recipe from my aunt. We always make this recipe in Maine with fresh Maine wild blueberries. YUM. But you can use frozen or canned as well. Just make sure they are the teeny-tiny “wild Maine blueberries”. Those make the BEST muffins.
So now, without further ado… I give you… THE BEST BLUEBERRY MUFFIN EV-ER.
- ½ cup (1 stick) butter (None of that nasty margarine, now.)
- 1 cup sugar (try Sucanat for a healthier alternative)
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla
- 1 to 2 cups wild Maine blueberries
- Heat oven to 375 degrees.
- Cream butter and sugar; add eggs one at a time, beating well. Sift dry ingredients in a separate bowl. Add dry ingredients to egg mixture alternately with milk and vanilla. Gently fold blueberries into batter. (Drain first if canned or frozen.)
- Grease muffin tin. Pile batter high to make 12 muffins. Sprinkle with sugar. Bake 25 to 30 minutes or until done.
- Serve warm and slathered with REAL butter.