Long ago, before the warehouse store came into being, indoctrinating the world with it’s 6 inch cake based muffins, there was such a thing as a barely sweet muffin that accompanied dinner. Plain, filled with fruit or nuts, these muffins were like biscuits or rolls served with butter.
This recipe originally came from an old New England cookbook published in the first half of the twentieth century. There is only 1/3 cup sugar for 12 muffins. I went looking through some other blueberry muffin recipes on sites like Food Network, Martha Stewart and Allrecipes. For the same 12 muffins, their recipes called for 3/4 to 1 1/4 cups of sugar!!! It’s amazing how much our collective tastes have sweetened in 70 years!!
As if to prove my point, my family told me that they prefer their muffins with sugar on top. Because I am not going to be eating these, I went along and topped them with the sweet. However, because there is so little sugar in the actual muffins, I don’t feel too guilty.
So, if you make these, expect something a little different. Expect the fruit flavor to shine through. Expect more of a dinner roll than a breakfast treat. These taste great for breakfast, but not as your usual sweet, cake-like muffin. Substitute raisins, dried fruit, nuts or anything else you can think of in place of the blueberries.
1. Info for Old Fashioned Blueberry Muffins
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Old Fashioned Blueberry Muffins
- 2 cups flour
- ⅓ cup sugar
- 1 Tbsp baking powder
- 1 egg , beaten
- 1 cup milk
- 1 cup fresh or thawed blueberries
- Combine dry ingredients in a large mixing bowl.
- Combine milk and eggs in another, then blend in melted butter.
- At this point, the recipe says to make a well in the dry ingredients, add the wet and stir for no more than 25 strokes.
- I counted and frankly, I just couldn’t do it in 25.
- I stirred for more like 30 strokes.
- Anyway, after it is moist, lumpy and mostly incorporated, fold in the blueberries.
- Scoop into 12 greased muffin tins.
- Bake 425 degrees for 15 to 20 minutes or until golden.
4. Tips and advices:
- Optional Topping: 2 Tbsp sugar with 2 tsp cinnamon sprinkle a little on each muffin before baking. Slightly press the sugar into the muffin batter to ensure it staying on.