So if you haven't guessed yet, they send us home with blueberries, pretty much every time we visit them (as I said before every few days). Besides freezing them, my Grandma likes to make her family-famous Blueberry Muffins, which I'm sure you've figured out what I am going to show you today:
I have here only one quart, but we had about three or four more floating around that day, I'll tell you why later. First, wash all of them in a colander or something to make sure that there is no left over leaves, dirt or twigs. Pick through them and pull out all of the bad ones, mushy ones, and the green ones (that is what happens when Douglas picks!) And let them dry a little while you mix up the batter.
Mix together the eggs, sugar, and vanilla with a whisk until there are no eggs-white chunks left. I like to do this part by hand, but you an use an electric mixer if you want.
You want it to look like this, don't let it get foamy otherwise the muffins will have a different texture and they wouldn't be like grandma's.
Now add the flour, salt, and baking soda, you don't need to do this in a separate bowl, just kind of mix in the salt and baking soda with the flour until it's mixed in a little.
Now add the milk....
And the blueberries, fold in CAREFULLY!! You don't want to smash the berries. (If you freeze the blueberries first it makes this step easier.)
Just like any other cupcake/muffin style thing you want to fill these only 2/3 the way full, otherwise you will have a slight problem. But before you do any baking, you have to put a little extra special something on top to make them irresistible. TOPPING!!!
I love this stuff! All it is is flour, butter, and sugar and a tiny bit of cinnamon. I love the way it get's all crunchy when it bakes too, soooo good! Anyway, melt the butter, add the other three things and then mix and...
I found that this recipe gives you more that enough topping to work with, so don't be skimpy. And now ladies and gentleman the moment you have all been waiting for, my Grandmothers blueberry muffins in all their glory! Feast your eyes upon their goodness, and then make them your self to you can actually eat them! I'll be nice, and give you a nice big picture...
(enlarged to show texture and what your missing )
Blueberry Muffins: yields about 24 muffins
1/3 c. sugar
1/4 c. butter, melted
2 1/3 c. flour
2 T. baking powder
1/2 t. salt
1 c. milk
1 t. vanilla
1 1/2 blueberries
Topping: 1/2 c. sugar
1/2 t. cinnamon
1/3 c. flour
1/4 c. butter, melted
MIX: together the butter, sugar, vanilla, and egg until well combined. Then add in the flour,salt, and baking soda. Add in the milk and mix until just combined, it's okay if there are a few lumps. Add berries and DON"T OVER MIX! Pre-heat over to 375°. Line 24 cup-cake tins with papers and fill 2/3 the way full with batter. Sprinkle topping over the tops and bake in pre-heated oven for about 20-25 minuets or until golden brown on the tops.
For the topping: Melt the butter in a small pan. Add the other ingredients and mix.
PS I did a double batch for a family cook-out, so that is why things seem different in the picture, but just follow the recipe above and you'll be all set.