My mom makes the best blueberry muffins. They are light and airy and sweet. You can easily put down three or four in one sitting. And I have.
But try as I may, I’ve never been able to get the same consistency in my blueberry muffins. This summer, I compared the recipe she gave me years ago to the one she uses. Lo and behold, it was not the same recipe. She had mistakenly given me the recipe for her cinnamon muffins, sans cinnamon.
I really do not think she did this on purpose. It was just Nana being Nana. But oh, what a difference a cup of flour makes! I have finally mastered the light and airy blueberry muffin that I always enjoyed since childhood.
Of course, I’ve tweaked the recipe just a bit. I’m sure Nana has done the same.
So here’s my version of
Nana’s to-die-for Blueberry Muffins
yields 18-20 cupcake-size muffins
2 eggs
1 cup milk
1/2 cup oil
3 cups flour
1 1/4 cups sugar
2 1/2 tsp baking powder
1 tsp salt
3 cups blueberries
Using just a fork, loosely mix all the ingredients, adding one at a time, in a large bowl. Avoid over mixing the batter and do not use an electric mixer or your batter will be too smooth and your muffins will be dense.
Fill each lined cupcake holder in your cupcake pan to just over the 3/4 mark (eyeballing from the center, which will have a peak). This batter does not rise too much.
Sprinkle granulated sugar on the tops of each uncooked muffin or cupcake (we’re using the terms interchangeably now).
Bake at 350 for 10-15 minutes (honestly, I’ve never timed it, so just keep checking) or until knife tests clean. Do not let the perimeters brown.
Did you know….
July is national blueberry month.
Hammonton, New Jersey is the blueberry capitol of the world.
Blueberries, along with their leaves and roots, were once used to treat coughs, and were said to be good for the blood.*
Wild blueberries tend to contain more brain-saving bioflavonoids than the domestic ones.*
Blueberry Jelly Bellies were created especially for Ronald Reagan.*
Mangia & Enjoy!
*These facts according to 
