I know you've probably heard this a million times from people everywhere, but my grandmother made the absolute best blueberry muffins on the planet. Born and raised in Orono, Maine, Peg Baldwin knew a thing or two about blueberries. I think I've mentioned this on earlier posts, but she was a master baker. My mom recalls baked goods coming out of their oven every single day: Homemade bread, custards, pies, banana bread, cakes, and of course these blueberry muffins. There's nothing like them- seriously! Most muffins purchased at local bakeries and markets are heavy, cakey, and waaaay too sweet with not much texture or flavor (other than obscene amounts of refined sugar). And blueberries?? Can you even find them in their muffins?? And they're usually so dry; what's the point, really? These babies are loaded! And they're light and airy so you can actually taste the berries and feel their texture on your tongue. Not overly sweet, they are perfect for breakfast or as a midday snack. They are the muffins my brothers and I grew up with and we will eat no other. Simple to make, these come together quickly so please, if you love muffins the way I love muffins, try this recipe. You won't be disappointed!
Blueberry Muffins2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup sugar1 cup milk (buttermilk is good- I highly recommend it rather than plain milk)
1 beaten egg
1/4 cup salad oil
1 cup blueberries
2 teaspoons lemon juice
Sift together the salt, flour, baking powder and sugar.
In a separate bowl, beat the egg. Add the milk (or buttermilk, if using), the oil, and lemon juice. Mix well.
Add the dry ingredients and stir for about 20 seconds (and no more!). The flour should be dampened but the mixture should be lumpy with a few dry patches of flour. Please, do not overmix.
Fold in the blueberries. Fill the muffin tins 2/3 full. Bake at 425 for 20-25 minutes or when a toothpick comes out clean.
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