My life has been changed.
I thought I knew what a good blueberry muffin tasted like, but then I found out what a GOOD blueberry muffin tastes like.
This recipe came to me via Sarah who got the recipe from her grandmother. Her grandmother is one of the many people of that generation who entered the United States through Ellis Island. Says Sarah:
My Grandma "Nena" was Irish to the bone. She had a huge temper and an even bigger passion for life. She took that passion with her to the kitchen where she made the best meals of anyone ever. I have no idea if this recipe is one that she brought with her from Ireland or not and I don't care. There are no better muffins.
Sarah is right.
I mean, seriously. I have a witness and everything.
Thanks for sending the recipe, Sarah! Other than the part where I've eaten four of the muffins in less than 24 hours, my life is better now than it was before you shared. And so is Mila's.
(If you've got a recipe passed down from an immigrant, please send it to me! burghbaby (at) gmail (dot) com.)
Blueberry Muffins (makes 18 muffins)
3 cups all-purpose flour, sifted
1 1/2 cups granulated sugar
2 teaspoons salt
3 teaspoons baking powder
2/3 cup vegetable oil
2/3 cup nonfat milk
2 teaspoons lemon extract
2 cups blueberries
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup cold butter, cubed
1. Preheat the oven to 375 degrees. Grease muffin pan or put muffin liners in the pans.
2. Mix the flour, sugar, salt, and baking powder. Add the vegetable oil, eggs, milk, and lemon extract. Fold in the blueberries.
3. Fill the muffin cups nearly to the top with muffin batter.
4. To make the steusel, mix together the sugar, flour, and butter with a fork. Put a bunch of steusel on top of each muffin.
5. Bake at 375 degrees for 35-40 minutes or until the tops of the muffins are light brown.