In 1986 I had the pleasure of living and working in Canada for some 13 months. One of the delights of that year was discovering muffins! Especially blueberry muffins…
Somewhere along the way I picked up a little spiral bound muffin cookbook, which I have used ever since. It has THE most delicious muffin recipes in it, and our favourite is “Marilyn’s Blueberry” muffins – which I made this afternoon. I reckon I’ve made thousands of blueberry muffins using this recipe – it’s so quick and easy, and they taste delicious.
Here’s the recipe (just multiply the quantities for more muffins!); you’ll need three mixing bowls for this recipe:
TEMP: 400F (I use 180-200C)
TIME: 20 mins
MAKES: 12 large muffins
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter or margarine
- 1.5 cups all-purpose flour (Australia: plain flour)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- 1 cup fresh or frozen blueberries (or 1 can if you don’t have fresh)
- 1/4 cup all-purpose flour
- 1/2 cup white sugar
- 1/4 cup = 60 ml / 2 oz
- 1/2 cup = 120 ml / 4 oz
- 1 cup = approx 250 ml / 8 oz
- 1.5 cups = 350 ml / 12 oz
- In a small bowl, beat eggs, milk and butter.
- In a large bowl, mix flour, baking powder, salt and the 2 tablespoons of sugar.
- Stir the liquid ingredients in the small bowl into the dry ingredients in the large bowl.
- In the third bowl, mix together the blueberries with the remaining sugar and flour.
- Gently fold the blueberry mixture in to the ‘cake’ mixture in the large bowl.
- Fill muffin cups and bake at 400F (200C) for approximately 20 minutes.
BTW, I found that you can still get the book online from at least one secondhand bookseller. The authors are Bidinosti and Wearring and the book is “Muffins: a cookbook”; my copy was published in 1982 by Muffins Publishing, Inc. and is the 9th printing (1984).
Update (8 August 2007): Picture of very ‘bursty’ blueberry muffins sitting in the late afternoon sunlight made yesterday. These were made with frozen blueberries and had been out of the oven about 5 minutes when I took the photo.
Update (16 July 2009): Added metric and imperial measures for cups
Update (26 May 2010): Added PDF versions of this recipe for you to print out: