Blueberry Muffins/Vintage Recipe

Vintage cookbook review/Blueberry Muffins

Go back in time walking into grandma’s house and you know that there is something awesome baking. It fills the house with the warm scents of blueberries and vanilla. And now you must wait but you know it will be worth it.

I have a fascination with vantage cookbooks, and this is one I picked up recently. This cookbook was written by Elizabeth Alston a former food editor for Woman’s Day magazine, and food and nutrition editor for Redbook.

The recipe below is word for word from the cookbook. It was so easy, and my husband and I loved them.

These muffins are the perfect balance of flavors in a freshly baked blueberry muffin. Very light and fluffy, you will love these flavorful bites of joy.

1/2 cup (1 stick of butter), at room temperature.

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cup blueberries (1/2 cup mashed)

2 cups of flour

1/2 cup milk

1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg.

· Heat oven to 375*.

· Grease 12 cup regular muffin pan, including the area between each cup. Or use foil baking cups

· In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs one at a time. Beat in baking powder, vanilla, and salt.

· Mix mashed blueberries into batter.

· Fold in half the flour with spatula, then half the milk, blueberries and flour ending with the milk.

· Scoop batter into muffin cups. Sprinkle with nutmeg and sugar mixture.

· Bake 25-30 minutes until golden brown. Let the muffins cool in the pan for 30 minutes before removing.

“Muffins, sixty sweet and savory recipes…from old favorites to new” Elisabeth Alston, copyright 1985

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