I realize that today is not Friday (or more specifically Foodie Friday), but I found a new Blueberry Muffin recipe that I’ve been wanting to try from an old Hay Day Cookbook I bought at a library book sale this past summer. So, the other morning I whipped up a batch of these blueberry muffins (or I should say these killer blueberry muffins!).
As I pulled them out of the oven, they were just so dramatic looking, like a cross between a muffin and a scone. I quickly grabbed my camera, documented them, and posted my favorite pic onto facebook. It wasn’t long until friends realized, that they too, were smitten with these beauties.
I’m all for satisfying a hankering now and again, so here’s the recipe to whip them up as soon as you can!
Oh, and by the way, they taste good too…
Hay Day’s Blueberry Muffins (Adapted from The Hay Day Cookbook, 1986)
1 egg, beaten
¾ cup milk
3 tablespoons butter, melted
1 2/3 cups flour
¼ cup sugar
2 ½ teaspoons baking powder
Pinch of salt
1 cup fresh blueberries, washed, stemmed, and tossed with flour to coat
- Preheat the oven to 400 degrees F.
- Combine egg, milk, and butter. In a large bowl, stir together the flour, sugar, baking powder, and salt.
- Add the egg mixture, stirring just until moistened. Gently fold in blueberries.
- Fill paper cupped, or buttered, muffin pans and bake for 20 to 25 minutes, or until the tops are puffed and golden.
They will keep for a few days in an airtight container. After a few days, I freshen up a muffin in my microwave for 22 seconds on high. Beautifully moist and steaming hot!