Since we have quite a lot of blueberries in the house right now, Carol asked me to make a batch of blueberry muffins for breakfast. This version is adapted from Mary Meade’s Country Cookbook, which is a good source for standard mid-20th century Midwestern cuisine, since the author was the longtime food editor of the Chicago Tribune. This version is relatively low fat, is not very sweet, and makes 12 muffins.
2 cups all purpose flour
1 Tbs. baking powder
¼ cup sugar
½ tsp. salt
1 egg, beaten
1 cup milk
3 Tbs. vegetable oil or melted butter
1 cup blueberries, rinsed
Cinnamon sugar (1 Tbs. sugar and 1 tsp. cinnamon
Preheat oven to 400 degrees and grease a muffin tin.
In one bowl mix together the dry ingredients: flour, baking powder, sugar, and salt.
In a second bowl mix together the wet ingredients: egg, milk, and oil/melted butter.
Mix together the dry and wet ingredients. Fold in the blueberries. Spoon the batter into the muffin tins and sprinkle the tops with the cinnamon sugar. Bake for 20 minutes, until cooked through as tested with a toothpick.