Cool for 5 minutes before removing from pan to a wire rack. Bake until muffins are light golden brown on top, 20 to 30 minutes. Thanks for recipe. Share: Rate this Recipe: Average: 4.8 (8 votes) These muffins have the crispest crust when baked in old-fashioned cast-iron muffin pans, but they’re still very good when made in the modern kind. I must have really big muffin tins (or maybe they're bigger in Europe?) Fill greased or paper-lined muffin cups three-fourths full. Ingredients. So, I got up and made them according to the directions and they were great. If you’re looking for a large, fluffy, sweet muffin like the kind you find in today’s bakeries and supermarkets this probably isn’t the muffin for you. This old-fashioned blueberry muffin recipe comes from my husband's grandmother, Esther Milder, who would be 131 if alive today. Thank you for your support! Instead, try Best Blueberry Muffins — the updated version of this old-fashioned classic. Once with fresh blueberries and this time with freshly frozen blueberries, thawed so there was juice which I also dumped in there. These muffins receive nothing but compliments, but a bit of warning: they are addictive and although they contain blueberries, they can never be classed as health food. Melt 2 tablespoons butter and dribble over flour mixture in small bowl. To mixture in large bowl, add eggs, milk and vanilla and beat until smooth. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries). In August 1981 we featured Betsy Balsley of Wellesley, Massachusetts. BTW, my grandmother was from New England as am I, so liked this. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. *As an Amazon Associate I earn from qualifying purchases. I used frozen blueberries and didn’t thaw them before adding. Perfect for lazy, weekend breakfasts. Very disappointed in how the recipe came out. I don’t know why I just can’t stop trying to perfect perfection. Toss with a fork to make crumbs. I loved these muffins because they are not sweet, some may find this not to their liking. Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame. I wanted big muffins so instead of making 12 I made nine and they did not even rise they came out like hockey pucks Esther gave me the recipe when I married Marshall, and as as a young wife, I would make a batch to take to parties as a hostess gift, figuring the exhausted party givers would like a treat for the morning-after-the-party breakfast. This old-fashioned blueberry muffin recipe comes from Esther Milder, who would be 131 if alive today. Total Carbohydrate I suppose I would describe them as a scone, but a bit sweeter and better texture. A cherished favorite for parties and gatherings, this recipe is easy enough for kids to make! Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! 2 teaspoons sugar. It was one of the first recipes I printed in my syndicated column and so easy that that I put it in my first book, For Kids Who Cook. This setting should only be used on your home or work computer. Preheat oven to 400F; line twelve muffin cups with paper liners. Thank you so much for this recipe. Put one cup of crumb mixture in a small bowl and set aside. I must have really big muffin tins (or maybe they're bigger in Europe?) The blueberry juice which occurred naturally was not a good idea. Today, I’m making them again and I added a touch of vanilla. Preheat oven to 350 degrees. How can this be bad? Sprinkle crumbs on top of batter in muffin cups, dividing crumbs equally. Gently fold blueberries into batter. Spoon batter into muffin cups. I thought they might make everything so cold they’d need more baking but they only took 20 minutes in the toaster oven and were a gorgeous brown color. Old-Fashioned Blueberry Muffins . cause I get a dozen over-sized muffins with this recipe. In blueberry season, Esther would make the muffins for breakfast as well as family picnics and everyone adored them. I’ve made these twice. Cut in 1/2 cup butter with a pastry blender or two knives used scissor fashion (or use your fingers to squish the flour and butter into crumbs). Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes. Take note — this recipe really is “old-fashioned,” but at our last tasting there were some Yankee staffers that liked it’s dense texture and barely sweet taste (except for the plentiful berries). — missouri — Spread the message + the comfort foodson your favorite corner of the Internet. I was tempted to add some (not that I purchased a bottle), but I didn’t. Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs. Many years later, the muffins still had first-place status in my heart and was one of the first recipes I showcased on my blog, www.sweetleisure.com. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! Mix flour, sugar and baking powder in a large bowl. In fact, they were awful! While it includes blueberries, it can hardly be considered healthy -- the common ingredient is love. Old-Fashioned Blueberry Muffins. Submitted by: SUSAN MANLIN KATZMAN, food and travel writer at Sweet Leisure and author of “Kids Who Cook.”. Variation: You can use raspberries instead of blueberries.

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