The Up North young people discovered a beautiful blueberry patch. Easily accessible, and bordering a lovely woods with just the right amount of potential for bears to come out and join in the picking. A hint of danger makes one pick faster so a pail was filled in no time at all. Let the baking commence!
We heard once that the average number of recipes that people use from a cookbook is three. Seems low, but realistic given that there is only one recipe we consistently use from The Berry Cookbook. T'would be a shame to tear out just that page, so here it is in our digital recipe record for when that cookbook finally winds up in the thrift sale pile. We give you:
Bessie’s Brown Sugar Blueberry Muffins
From The Berry
Makes one dozen
1 ½ c. sifted flour
¼ t. salt
1 T. baking powder
1 egg, well beaten
¾ c. loosely packed light brown sugar
½ c. milk
1 T. melted butter or margarine
1 ½ c. blueberries, well drained after washing and dredged
in a little flour
Preheat
the oven to 425F. Grease a muffin tin.Sift
together the flour, salt, and baking powder. Combine
the egg, brown sugar, milk, and butter, then mix into the dry ingredients.
Stir with a fork until the mixture is moist but still lumpy. Fold in the
blueberries.
Fill
the greased muffin tins two-thirds full and bake for
15 minutes, or until done.
Please note:
Very little fat is used.
We have substituted orange juice for the milk with good results.
If you do not have a blueberry patch nearby, grocery store berries work just fine too.
Enjoy!
Thanks!
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