I have been singing the blue’s a lot lately with fresh blueberry muffins, fresh blueberry pie, blueberry lemonade, and even blueberry Kombucha. Oh my, I do love the blues. I don’t think it is coincidental that blue happens to be my favorite color. I have lots of blue in my life; clothes, a car, flowers, my toenail polish and of course fresh blueberry muffins and all the other delicious blueberry goodies.
I love food made with blueberries so much that sometimes I confess I have more than one blueberry treat at a time. The perfect breakfast is fresh blueberry muffins, with a nice hot cup of blueberry coffee, Note, I used the plural of muffins, after all, who can eat only one fresh blueberry muffin hot enough to melt the butter?
By the way about the only blueberry inspired food I don’t like are blueberry bagels. Yes, I could eat them in a pinch if I was ravenous, but with so many other delicious blueberry breakfast foods, why bother! A cup of yogurt with fresh blueberries sounds like a much better breakfast to go for me. A great lunch is a blueberry salad with a blueberry vinaigrette dressing and a tall glass of icy blueberry kombucha. Dinner: well, it wouldn’t be right not to have something blueberry for dinner!! Let’s see hmm, blueberry glazed chicken and fresh blueberry pie for dessert. Now you understand why I’m singing the most delicious blues.
So many blueberry treats, so hard to choose which one to make. I was digging through an old recipe box the other day and came upon this ancient blueberry muffin recipe. I think it was handed down from my grandma. Anyway, the recipe called for oleo. OLEO!! What is oleo?? Now some might think of me as old, but I didn’t know what oleo was. A quick google search informed me it was a brand of margarine. Ah-ha. I don’t like the tastIe of margarine but adore butter, so butter replaced the oleo. I also added sparkling sugar to the tops of the muffins to give them a nice crunch. Otherwise, the recipe is unchanged from the original. Thanks, grandma (I think) for a delicious fresh blueberry muffin breakfast treat.
Can’t find sparkling sugar? Click on the words “sparkling sugar” to go to a link on amazon where you can buy it.
The flour should weigh 4.25 ounces a cup. If you don’t have a scale here is a quick video on how to accurately measure flour click here.
The flour should weigh 4.25 ounces a cup. If you don’t have a scale
- muffin tins
- cupcake papers
- 3 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- 1 cup milk
- 2 eggs beaten with a fork
- 1 tsp vanilla extract
- 1/2 cup butter melted
- 2⅓ cups blueberries Fresh blueberries are best but can use frozen. mash 1/2 of a cup of the fresh blueberries
- 3 tbsp sugar use sparkling or non-melting sugar for sprinkling on the top.
- To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
- Preheat oven to 375 degrees.
- Put all the dry ingredients in a mixing bowl and mix well.
- Add the vanilla and eggs to the milk and mix.
- Add the milk mixture and melted butter to the dry ingredients.
- Stir until just moistened - there should be some lumps.
- Add the whole and mashed blueberries and stir to just mix in.
- Line a muffin tin with cupcake papers and fill 2/3 full (need 24 papers).
- Sprinkle the tops with sparkling sugar.
- Bake for 18 to 24 minutes - tops should be brown and center set. (see notes)