Blueberry Biscuit Muffins and a Classic Cookbook

How many of you have this cookbook?

By Kevin Williams

I'm always saying how much I like Amish cookbooks because of their anthropological value at providing a window into the culture's time and place.  But the same can be true of non-Amish cookbooks (that may well be why so many people collect cookbooks).  My Mom has this 1962 Better Homes Cookbook which is ring-bound and full of recipes that reflect the time. Mom made a blueberry muffin recipe from the book with Aster.  The muffins were good, but they really were more "biscuity" than muffiny.   You can add a tablespoon or two of sugar to the blueberries also before adding them.

Blueberry Biscuit Muffins

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 12 muffins

Ingredients

• 1¾ cups sifted, enriched flour
• 2 tablespoons sugar
• 2 1 /2 teaspoons baking powder
• 3 /4 teaspoons salt
• 1 well-beaten egg
• ½ cup milk
• 1 /3 cup salad oil or melted shortening
• 1 cup fresh or well-drained frozen blueberries

Instructions

1. Sift dry ingredients into a mix bowl.
2. Make a well in the center.
3. Combine egg, milk, and salad oil.
4. Add all at once to dry ingredients.
5. Stir quickly only until dry ingredients are moistened.
6. Stir in blueberries.
7. Fill muffin tins and bake for 25 minutes.

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