One of my favorite family memories is my paternal grandmother’s blueberry muffins. Nana, Lithuanian by heritage, was a diminutive tornado. Standing barely 5’2″, she would visit our home twice a year and completely upend it to clean every nook and cranny. Drove my mother crazy.
When she wasn’t cleaning, she was baking. Could that woman bake! Pecan rolls that were wonderfully yeasty and sweet with pecans and brown sugar. Pies with flaky, buttery crusts and luscious creamy fillings. And then there were the muffins. During the summer, when she could get wild blueberries from Maine, she would bake dozens of muffins. She would freeze them and bring them out for all of our family gatherings. We would often go to her home in Massachusetts for Christmas. I can still vividly recall my delight upon waking Christmas morning to a snow-blanketed landscape and the smell of warm blueberry muffins.
Since it’s blueberry season, I thought this would be the time to post this recipe. If you can’t get Maine blueberries, the ones we find here in the D.C. area will work fine. Enjoy!
Nana’s Blueberry Muffins (makes 18 muffins)
1 stick butter, softened
1 c. sugar
2 cups all purpose flour
2 tsp. baking powder
½ c. milk
1 ½ c. blueberries, lightly floured
What to do:
Cream butter with sugar.
Add eggs one at a time.
Sift flour and baking powder.
Add flour mixture alternately with milk in thirds.
Fold in blueberries.
Spoon into paper muffin cup lined muffin baking tins. Sprinkle generously with cinnamon sugar mixture.
Bake at 375° for 20-25 minutes or until golden brown.