July 11th is National Blueberry Muffin Day. If you’ve never made blueberry muffins from scratch, today’s the day. (If not, July is National Blueberry Month and July 8th is National Blueberry Day, and July 10th is National Pick Blueberries Day.)
Use seasonal fresh blueberries. Most commercial blueberry muffins use frozen blueberries, which can get watery. There’s nothing like the real deal.
The creator of this recipe is unknown, but it appeared in early versions of the Fanny Farmer Cookbook.
The recipe is not in recent editions of the cookbook, but you can purchase a reprint of the Fannie Farmer 1896 Cook Book.
The name evokes Twin Mountains in Franconia, New Hampshire, a pair of mountain peaks called North Twin and South Twin.
> The history of blueberries.
> More blueberry recipes.
> Check out the difference between muffins and cake below.
RECIPE: TWIN MOUNTAINS BLUEBERRY MUFFINS
Ingredients
2 cups pastry flour*
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
2 eggs, slightly beaten
1 cup milk
1/4 cup melted butter
1 cup blueberries
Preparation
1. PREHEAT oven to 400°F. COMBINE 1-1/2 cups flour, baking powder, salt, and sugar in a mixing bowl. In a second bowl combine eggs, milk, and butter. In a third bowl, sprinkle 1/2 cup flour over the blueberries.
2. POUR the egg mixture over the flour mixture. Stir only enough to dampen the flour; the batter should not be smooth. Gently stir in blueberries.
3. SPOON into buttered muffin tins. The batter should fill each muffin cup two-thirds high. Bake for 15 minutes.
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