Today I’m going to tell you a story. It’s a story about one of my fondest memories as a child. I’m smiling right now as I think about it and type.
Every summer my sisters and I would go vacation for a few weeks with my Grandma, Aunt Pat and Aunt Judy in Kentucky. My Dad was in the Air Force so we lived all over the world and didn’t get to see our family very often. Fortunately for my sisters and me, we always went to Grandma’s home each summer and spent some blissful time with my Grandma, Aunt Pat and Aunt Judy.
We swam all . day . long! We took short car trips to visit historical sites like Mammoth Cave or the Kentucky Derby Museum. Raise your hand if you remember car trips when we didn’t wear seat belts and would lie down in the back of the station wagon. Yep. Me too. We learned about growing roses in Grandma’s rose garden. We played board games and ate frozen blueberries. We learned about cooking with herbs because Grandma had an herb garden too. We ran around barefoot in the backyard catching fireflies at night. While we ate supper on the patio, we listened to the trickle of water from the waterfall my Grandpa built. We picked blackberries AND currants AND strawberries AND blueberries AND then we would bake something delicious like Grandma’s sweet blueberry muffins. It was pure bliss for my sisters and me!
My Grandma had blueberry bushes in her back yard… lots of blueberries. My Aunt Pat was always trying different tricks to keep the birds from eating the blueberries before my sisters and I got there to start picking them. She came up with some ingenious ideas…all to protect the treasured blueberries. She had this elaborate screen of netting. She tied on strips of tin foil onto the bushes to reflect the sunshine. She constructed these whirly-gig thingamajigs to act like scarecrows. Aunt Pat knew how much we wanted those blueberries!
And once we picked those blueberries and our bowls were full, Grandma would work her baking magic. This is one of the recipes she’d make for us….Grandma’s Sweet Blueberry Muffins.
We loved them then and we still love them today.
- ½ cup butter, softened
- 1¼ cup sugar
- 2 eggs
- ½ cup milk
- 1 tsp vanilla
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2½ cups fresh blueberries, washed and drained
- Preheat oven to 350 degrees.
- Grease your muffin tin or use cupcake liners.
- Combine the dry ingredients in a bowl, mix and set aside.
- Cream the butter and sugar together for 3-5 minutes or until light and fluffy.
- Beat in the eggs.
- Add the milk and vanilla and mix.
- Add the combined dry ingredients and mix slowly.
- Fold in the blueberries.
- With an ice cream scoop, fill each muffin tin about ¾ full.
- If desired, sprinkle the top of each muffin with ½ teaspoon of sugar.
- Bake for 20 minutes or until a tester comes out clean.
- Cool on baking rack.
If frozen blueberries, do not defrost them before adding to the dough. It may take a little longer baking time, too.
Use an ice cream scoop to fill the muffin tins for uniform muffins.