I've been eating these things for about 40 years, and making them at least half that long. This is something I've felt very little need to tweak.
- 1 pt/2 – 2-1/4 C fresh blueberries, washed
- 1.5 C unbleached all-purpose white flour (0.5 C can be white whole wheat)
- 1/4 –1/3 C white sugar, depending on tartness of berries.
- 1-1/4 t baking powder
- 1/2 t salt
- 1 large egg (i.e. 2oz/1/4 C —if not adjust oil as noted below)
- 1/4 C canola or vegetable oil (or enough so that with egg it equals 1/2 C)
- 3/8 – 1/2 C milk (any kind; I typically use 2%)
- pam or oil
If you have the opportunity to pick the blueberries yourself, be sure to include some reddish tart ones, as this is what makes this recipe really outstanding.
- Measure dry ingredients into large bowl; stir
- Crack and beat egg into 1 C measure. I like the fancy transparent liquid kind, because it's easy to see the fluid levels
- Add enough oil to equal 1/2 C; stir
- Add enough milk to equal 7/8 C; stir
Spoon into greased muffin tin
Loosen with a butter knife; serve hot, with butter.
Nevertheless I have reduced the baking powder by .25 t, substituted white whole wheat flour for 1/3 of the flour (when I'm in the mood) reduced the sugar by 25–50%, increased the blueberries by 100–125%, reduced the milk by 1/8C...but really, I've changed very little!
Tarter is better; I typically only use 1/4 C sugar with store-bought berries—Frozen are so bland that I've given up trying to use them.
If using white whole wheat flour, increase liquid to 1C; or if blueberries are very dry.
Depending on quantity of blueberries (and how big you like your muffins) you may spread the batter into 18 cups...the original recipe calls for only 1 C blueberries, and 1/2 C sugar, but otherwise this is your bog standard 1950s/60s Betty Crocker ‘sweeter/popular’ blueberry variation muffin recipe.
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