With Memorial Day coming up, I thought a little patriotic food was in order. I also remembered this box of huge blueberries in the fridge. I have been eying a fun scone recipe, but only problem was that this recipe was for UK-style scones (not really what I was looking for). Then, I thought about my new mega muffin pan.
Muffins are definitely American and it gives me a chance to try out my new toy. I love new toys!
So, blueberry muffins it is! Next, to find the perfect recipe…No internet this time, just some old fashioned leg work! I flipped through some old cookbooks and not the store bought kind. Some of my favorite cookbooks are the ones from churches, small towns and fundraisers. The perfect fresh blueberry muffin recipe had to be hidden in these pages. Sure enough, I found not 1, but 3 recipes to choose from in the 1984 Down Home Cookin’ Cookbook by the Homemaker Council in Chickasha, Oklahoma (pronounced chick-a-shay). Never heard of it? Neither had I until I drove through on my way to a job interview. Just a hint; print out directions when traveling through central Oklahoma. Cell service is spotty at best.
What I like about this cookbook:
1. It was published in 1984 (the year I was born).
2. It’s the 5th edition with the first being published in 1950.
3. Chickasha still publishes this cookbook and celebrates with a festival every April.
Oh and, of course, it has a TON of recipes (more 2,500). It has everything from meatloaf to 15 different muffin recipes and 150 pie recipes. I can tell we are going to be good friends.
The muffin recipe I used is super simple – it requires a mixing bowl, a prep bowl, a measuring cup, a fork and a wooden spoon. That’s it. I’ve never been much of a blueberry muffin fan – always seem bland and dry. This muffin has a nice soft texture that lends nicely to the bright flavor of the fresh blueberry. If you are looking for something fun to try this weekend, I definitely recommend giving this recipe a try.
½ cup of milk
¼ cup of olive oil
1 – 2 tsp. of vanilla
1 ½ cup of all-purpose flour
2 tsp. baking powder
½ cup of sugar
½ tsp. salt
1 cup of fresh blueberries
- Pre-heat oven to 400 degrees and grease a standard 12 muffin pan or a jumbo 6 muffin pan.
- In a prep bowl, beat egg with a fork. Add milk, oil and vanilla and stir.
- In a mixing bowl, sift flour and baking powder. Add sugar, salt and mix with a wooden spoon.
- Add egg mixture and stir with a wooden spoon just until flour is moistened. Batter will be lumpy.
- Add blueberries to the batter and stir carefully. Try not to break the blueberries. Do not over mix!
- Fill muffin tins 2/3 full. Bake at 400 degrees for 18 – 22 minutes or until golden brown.
- Serve warm out of the oven or reheated in the microwave for 30 seconds.