I guess I need to get to the grocery store. When I was looking to see what to give Mom for breakfast this morning the cupboards were bare. I pulled out some grapes and figured it was just going to be a cereal morning but then I spied some blueberries and decided to make some muffins. Luckily I looked to see if I had all the stuff I needed for muffins and I saw that I was very low on sugar. I did have enough for the recipe I have given you below that only makes 6-9 muffins instead of a dozen. I hope you enjoy them.
This recipe is from my Grandma. Mom is 93 and this was given to me by her Mom so that gives you some idea how old the recipe is. You can also get an idea of the age of the recipe because these are not gigantic, overly sweet muffins that are more like cupcakes that you find in modern day recipes. These are small muffins that are more like a bread than a cupcake and are what an actual "serving" should be.
1 3/4 c. unbleached all purpose flour
1/4 c. sugar
2 1/2 t. baking powder
3/4 c. milk
1/3 c. vegetable or canola oil
1/2 pint fresh blueberries
Place all ingredients except blueberries in the large bowl of a stand mixer. Using paddle attachment combine just until moistened. Stir in blueberries. Fill muffin tins with batter approx. 2/3 full and bake in a preheated oven at 400* for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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