Every Sunday, when my dad was a kid he would go over to his Aunt Sue's house. When he was there she was usually just pulling hot blueberry muffins out of the oven. These muffins are somewhat of a legend in my family because they were just that good. I myself had quite a few of these notorious muffins and all I can say is wow! I don’t even like blueberries and I loved her muffins.
When Aunt Sue passed away, her recipe was given to several people in the family. Everyone has tried and somewhat failed at making her muffins. Their attempts weren’t bad per se but they definitely weren’t Aunt Sue muffins.
I’ve never attempted to make her muffins because it wasn’t that I couldn’t follow her recipe exactly. It’s that what made Aunt Sue's muffins delicious was the love that went into them. Sometimes with recipes like that, no one can ever duplicate the recipe because it’s not made by that special person.
Long before Aunt Sue started baking muffins, settlers were experimenting with the blueberry in baking. Back in Europe, people used bilberries in their muffins and other baking. When they were in North America, they didn’t have access to bilberries anymore and had to adapt the recipe using what fruit was available. Enter the blueberry! Once people started using the blueberry in muffins and word got around, this fruity pastry became a breakfast staple in America.
The recipe I made is not Aunt Sue's recipe but I did make my moms recipe, which I think is just as good as Aunt Sue's recipe, probably better.
What food is notorious in your family? Is there something that only one person in your family can make that they are known for? Tell me all about it!
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- 6 tablespoons unsalted butter, room temperature
- 3 cups plus 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar, plus more for sprinkling
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 3/4 cups blueberries
- Preheat the oven to 375 degrees.
- Line muffin tin, like this one Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Panwith cupcake liners. I used some like this SophieBella Silver-Foil Cupcake-Liners Paper-Baking-Cups Holiday,400 pcs,Regular Size. In a large bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes.
- Add egg, egg yolks, and vanilla; mix until well combined.
- Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour.
- Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar, optional.
- Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Enjoy!