Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, July 11, 2015

National Blueberry Muffin Day

Today is National Blueberry Muffin Day!

We, at Linderhof, of course, had to participate!

Blueberries are a thing of the past on our part of the prairie
They're an earlier June fruit --
By almost mid July they're gone
Replaced by blackberries -- both tame and wild!

To celebrate
We made blueberry muffins for breakfast


If we eat inside, we always breakfast in the breakfast room
Unless we have company



 And always use the Johnson Brothers Indies
It is after all our breakfast china
The "blue ish" basket which we use for breakfast breads
is a bit darker than the linen napkin -- but they are in the same "family"
And that hue of blue goes well with the blue of the Indies


I use my grandmother's muffin pans
So our muffins are never large!
They're "normal" size
Which means that you can eat two!!!

I tried a new recipe.
I've one that I've used for years and years
And thought was really good.
But I'll always try a new recipe
And this one titled
"The Best Blueberry Muffins"
had me intrigued
For often, anything titled "Best" is far from!

This, however, truly is "The Best"
And this will be my "go to" blueberry muffin from now on.

It came from a little cookbook
titled
Muffins
by Elizabeth Alston

Obviously, there are only muffin recipes in it
And over the years I've made a few
But this blueberry one
This really is the BEST blueberry muffin I've ever baked!

THE BEST BLUEBERRY MUFFINS

1/2 c. (1 stick) butter at room temperature
1 cup sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups flour
1/2 c. milk
1 T. sugar mixed with 1/4 t. nutmeg

Heat oven to 375.    Grease 12 regular muffin cups (including the area between each cup) or use baking cups.

In a medium size bowl, beat butter until creamy.    Beat in the sugar until pale and fluffy.    Beat in the eggs, one at a time.    Beat in vanilla, baking powder and salt.

Mix mashed berries into the batter.

Fold in half the flour with a spatula, then half the milk.    Add the remaining flour and milk.    Fold in remaining blueberries.    Scoop batter into muffin cups.   Sprinkle with nutmeg sugar.

Bake 25 to 30 minutes or until golden brown.    Let muffins cool at least 30 minutes in the pan before removing.   (This I did not do -- we ate them warm!)

3 comments:

Pat Cantwell said...

Martha,
YuMMy!!!
I do l o v e blueberry anything!!!
Blueberry Muffins are one of my favorites for breakfast, also!!!
I'm copying your recipe, dear friend!!!
I adore that you ate them warm. . .is there any other way???
Fondly,
Pat

My thoughts here and there said...

I love that little cookbook! There is a recipe in there for Pumpkin Chocolate Chip Muffins that I've used for years and I get asked to share the recipe all the time. Although we eat them year round, they are a fixed tradition for breakfast on Thanksgiving morning for my extended family, no matter who is hosting.

As always, I enjoyed your post.

Canadian Chickadee said...

What a fabulous idea! A day just for blueberry muffins. Which reminds me -- I'll have to make some. Our neighbor, bless her, gave us some fresh blueberries from her garden. xoxox