Monday, January 16, 2006

Blueberry Muffins

Blueberries are on special this week. Okay, maybe $2.00 for 4.4 ounces isn't terribly "special", but it is the middle of winter and they came all the way from Chile. They are wonderful berries, not a single rotten one, no stems even. I felt a sudden urge for blueberry muffins.

The recipe I use is from my trusty Betty Crocker cookbook. It's the blueberry variation of the sweet muffin recipe. I prefer that one not just because it is sweet but because it also has a lighter texture than the regular muffin recipe. I strongly advise greasing the bottoms of the muffin cups with Crisco or whatever shortening you normally use or use paper cups. My muffins came out with a weird metallic taste. After giving it some thought, I realized that I had tried a "shortcut" and used a cooking spray. A quick check of the ingredients confirmed my suspicions. It claims to be all-natural. I suppose grain alcohol is natural but I'm not so sure about "propellant". Honest, that's what it says. Just one word. No explanation of what it consists of. Just propellant. I'm definitely going to think twice about using this spray again. I'm not sure I want to be eating propellant.

Verdict: Yum! This one's a keeper.

Blueberry Muffins
( Source: Betty Crocker Cookbook)

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries (thawed)

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2 3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fold blueberries into batter.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

12 muffins

Recycle: salad oil bottle

Compost: eggshell


SharynPachnek said...

OLDROSES, thank you so much for this recipe! I could not find it anywhere else, even on the Betty Crocker site. I just recently found out that this is the very recipe used at a wonderful little place in Delray Beach, Florida, called "Penelope's Breads 'n Threads" where they had sumptuous baked goods and taught weaving classes. They are closing up shop after about 20years and moving out of the hurricane zone. I went to their closing business sale, and found out this Betty Crocker"sweet muffin" recipe was the one they used for their light and fragrant blueberry muffins. I'm so glad to have unearthed it finally, thanks to you!

Anonymous said...

Thanks so much for the recipe. We recently renovated our kitchen and I lost my Betty Crocker cookbook with this recipe in it. I believe this is the same one I have been making since 1992. Delicious. I also changed it up a bit. Less salt, 1/2 tsp. vanilla, brown sugar and raw sugar with just a pinch of white sugar, 1/2 tsp. cinnamon. Get many compliments. Also if you like date nut muffins follow my recipe and put in dates and nuts to taste instead of blueberries.

Anonymous said...

Thank you so much for posting! The muffins are amazing. I too added some things...pumpkin pie spice! YUMMMM!

"For God so loved the world that He gave His one and only Son [Jesus Christ], that whoever believes in Him shall not perish but have eternal life." John 3:16 PRAISE GOD!

KimB said...

Thanks for posting this recipe. My mother has used this one for years and it is my favorite. I had picked some wild blueberries today while on vacation and didn't have this recipe with me. Thanks so much!