Sometimes the very best things in life are those that have stood the test of time.
I’m a huge fan of trying new things, experimenting with new recipes, exploring new ways to do things, but I always come back to the classics for some stability in my life. We all do this, right? Today’s recipe is one of those classics.
This Blueberry Muffin recipe is from my precious Grandma Ruth, who is 99 years old! She is an amazing and strong woman, incredible baker, and I cherish every memory and moment I spend with her! This is the same recipe she would make for my mom when she was growing up, and our family continues to make it today, because it is just so delicious! It has the perfect touch of sweetness (not overly sweet), and is packed full of juicy blueberries. It’s the perfect muffin to enjoy on a Sunday morning, warm from the oven, topped with a dollop of butter, with a hot cup of coffee on the side…mmm.
- 2 and ⅔ cup all purpose flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ cup butter, softened
- ⅔ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup milk (any kind)
- 1 pint blueberries (2 cups) (fresh works best; frozen blueberries also work well if they are all you have on hand, but they can tend to “bleed” into the batter, causing the muffins to turn purple! Which is still delicious, btw!)
- Preheat oven to 375 degrees F. Line 18 muffin tins with muffin liners, or spray well with nonstick cooking spray.
- In a large bowl, combine flour, salt, baking powder, and cinnamon, and toss to combine. Set aside.
- In another large bowl, cream butter and sugar with a handheld mixer. Add eggs, vanilla, and milk, and beat to mix well.
- With a rubber spatula or wooden spoon, slowly mix dry ingredients into the wet ingredients until just combined. Fold in the blueberries.
- Spoon batter into prepared muffin tins, and bake for 15-20 minutes, or until a toothpick inserted in muffin comes out clean.
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