By Kevin Williams
This is the season for blueberries and Amish homemakers are experts at putting them to use in cakes, breads, muffins, jellies, and jams. I know of some Amish-owned u-pick blueberry patches. And among the Amish in Maine, blueberries are a mainstay. Blueberries grow very well in Maine's temperate climate and rocky soil.
You might think a blueberry muffin a blueberry muffin, not much variation. But these are scratch-made bursting with blueberry beauties. When I was a kid, my exposure to blueberries muffins came through Duncan Hines and those small tins of mushy blueberries that came in the box. They probably still do. This recipe, though will make you want to ditch the boxed kind for good.
So, let's give this recipe a whirl!
- ½ cup margarine, room temperature
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk or sour milk (½ cup milk plus 1 teaspoon vinegar, let stand for 3 minutes)
- 2 cups fresh or frozen blueberries
- Ingredients for Crumble:
- -½ cup flour
- -¼ cup sugar
- -¼ cup margarine
- Stir flour and sugar together. Cut in the margarine to make a crumble. Sprinkle over all the muffins.
- Bake approximately 20 minutes until golden. Cool in muffin tins. Makes 12 muffins.
- Preheat oven to 375º. Grease muffin tins. Beat Margarine until fluffy. Add sugar, mix well. Beat in eggs and vanilla. In another bowl mix dry ingredients together. Add half the dry ingredients to creamed mixture. Mix in half the milk. Mix in the remaining dry ingredients, then the rest of the milk. Fold in the blueberries. Fill each muffin cup to the top.
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