One thing Jeff’s Grandma Sarah was known for was her blueberry muffins. Right after we got married, we drove over to her house to drop in for a visit and she had just picked blueberries from the bushes in her yard and was baking these muffins.
Since we’ve been picking so many blueberries this summer, I’ve been making my way through her old recipe book trying all kinds of blueberry recipes. Last week, my mom and I tested the recipe for these blueberry muffins and they turned out great.
As you can tell from these pictures, Jack definitely approves of these muffins. He couldn’t even wait for me to finish taking pictures before grabbing one.
- 3 cups all purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 3/4 cup milk
- 3/4 cup margarine, melted
- 1 large ripe banana, smashed
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 1 cup chopped nuts (optional)
- Preheat oven to 375 degrees.
- Grease 18 muffin cups and set aside.
- Combine flour, sugar, baking powder, and baking soda in a large bowl and set aside.
- Beat eggs, milk, melted margarine, banana, and vanilla in a medium bowl.
- Stir egg mixture into flour mixture until just blended.
- Gently fold in blueberries and nuts.
- Spoon evenly into prepared muffin tins (a cookie scoop works great for this).
- Bake 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for about 10 minutes. Remove from pan onto wire rack and let cool completely.