This time of year, with all the fresh blueberries available, I make LOTS of blueberry muffins.
My absolute favorite, versatile muffin recipe is straight from the old red-checked Better Homes and Gardens cookbook I received as a wedding present in 1976. The muffins are crumbly, slightly dry, not too sweet, and have lots of crannies just waiting to hold melting butter....the way muffins are supposed to be! Mmmmmm......
Using this recipe, I make not only fresh blueberry muffins, but date-pecan muffins, apple muffins, cinnamon-struesel muffins, and more...
Jane's Favorite Muffins
1 3/4 cup sifted all purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1 egg
3/4 cup milk
1/3 cup oil (I use "Best Blend" or vegetable oil)
Sift dry ingredients and put into a medium bowl. Add slightly beaten egg, milk and oil. Gently stir until ingredients are moistened. (DO NOT OVERWORK THE BATTER). Gently fold in desired fruits or nuts*. Spoon into prepared muffin tins and bake for 20-25 minutes at 400 degrees. Yield 1 dozen standard-sized muffins or 3 dozen mini-muffins (reduce the baking time for the minis) .
*For Blueberry Muffins:
Fold in 1 cup or more fresh blueberries (I use almost a whole pint. I LOVE blueberries!!!)
*For Date-Pecan Muffins:
Fold in chopped dates...about a cup (or more if desired) and chopped pecans...about 1/2 -3/4 cup. (I use the Dole Chopped Dates, found with the dried fruits at your grocery store)
To complete our breakfast, we often add a bowl of fresh fruit with Greek yogurt, a cool beverage, coffee, and the Wall Street Journal. And of course, sitting poolside makes a simple meal, an experience!
Enjoy...
Jane
I am linking with Foodie Friday at Designs by Gollum. Be sure to stop by to check out the wonderful recipes there.
