Blueberries are in season and we picked up a nice sized container of them at CostCo. I made muffins using a favorite recipe for Blueberry Buckle Muffins on page 40 from, “Granny's Muffin House
” by Susan Ashby. This has got to be one of my favorite cookbooks. My copy has all sorts of goop all over it a sign of a well used and well loved cookbook; either that or a really messy cook.
Blueberry Buckle Muffins
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 egg, beaten
½ cup milk
½ cup sour cream
1/3 cup butter, melted
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 ½ cups fresh blueberries
Topping:
1/3 cup sugar
1/3 cup flour
¼ teaspoon salt
¼ teaspoon cinnamon
3 tablespoons butter
Preheat oven to 400 degrees Fahrenheit. Sift the first 4 ingredients together. Stir together the next 6 ingredients and add all at once to the dry ingredients. Stir just until moistened. Mine ran on the dry side so I splashed in some extra milk and worked it around a little bit more trying not to work the dough too much. Fold in the blueberries. Mix the topping together separately.
Fill paper-lined muffin tins full of the batter. Sprinkle (I patted) the topping over each muffin and bake about 20 minutes. This will make 12 really big muffins.
When I took them out of the oven they’d spread all over Timbuktu and there wasn’t a bit of muffin pan showing be
tween each muffin. I puzzled over how I was ever going to be able to get these humongous muffins out of the pan without burning the you know what out of my fingers. That’s when the guides stepped in with a suggestion that is fabulous. They said to take a teaspoon in each hand and hold them upside down. Then, carefully lift out each muffin angling the bowl of the spoon into the muffin so the tops wouldn’t get cut off. I’m telling you, this might not have been a recipe that came from a guide, but getting those muffins out of the tins sure was their wonderful contribution.
” by Susan Ashby. This has got to be one of my favorite cookbooks. My copy has all sorts of goop all over it a sign of a well used and well loved cookbook; either that or a really messy cook.Blueberry Buckle Muffins
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 egg, beaten
½ cup milk
½ cup sour cream
1/3 cup butter, melted
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 ½ cups fresh blueberries
Topping:
1/3 cup sugar
1/3 cup flour
¼ teaspoon salt
¼ teaspoon cinnamon
3 tablespoons butter
Preheat oven to 400 degrees Fahrenheit. Sift the first 4 ingredients together. Stir together the next 6 ingredients and add all at once to the dry ingredients. Stir just until moistened. Mine ran on the dry side so I splashed in some extra milk and worked it around a little bit more trying not to work the dough too much. Fold in the blueberries. Mix the topping together separately.
Fill paper-lined muffin tins full of the batter. Sprinkle (I patted) the topping over each muffin and bake about 20 minutes. This will make 12 really big muffins.
When I took them out of the oven they’d spread all over Timbuktu and there wasn’t a bit of muffin pan showing be
tween each muffin. I puzzled over how I was ever going to be able to get these humongous muffins out of the pan without burning the you know what out of my fingers. That’s when the guides stepped in with a suggestion that is fabulous. They said to take a teaspoon in each hand and hold them upside down. Then, carefully lift out each muffin angling the bowl of the spoon into the muffin so the tops wouldn’t get cut off. I’m telling you, this might not have been a recipe that came from a guide, but getting those muffins out of the tins sure was their wonderful contribution. 