Elliott’s Blueberry Muffins
Ingredients
1 ⁄ 2 cup butter
3 ⁄ 4 cup sugar
2 eggs
grated lemon peel (from one lemon)
2 cups flour
2 teaspoons baking powder
1 ⁄ 2 cup milk
1 cup Burdick blueberries
Instructions:
Elliott's recipe was simply a list of ingredients, oven temperature and baking time. We made it by creaming the butter and sugar until smooth, then beating in eggs. Alternately, mix in a part of the flour mixture and milk until all is used, beating until smooth. Fold in one cup of blueberries before spooning mixture into a greased and floured muffin pan, or one lined with muffin paper-liners.
Bake 375 degrees F for 25 minutes.
Yummy!
A note about this recipe
We found this recipe one morning as we leafed through the vast archives of family blueberry recipes. This one looks good we thought, though we did not recognize the beautiful hand script.
We so enjoyed the muffins that we took a quick picture and posted it with the story on FB, Spring 2017. Two minutes later, Elliot's daughter in NYC identified her Mom's handwriting, solving the mystery and commenting it had been her "go to" muffin recipe for years!
Download Recipe
Bursting with ripe, juicy blueberries and wrapped in a golden, flaky crust, this pie is a celebration of summer in every slice. Lightly sweetened and perfectly balanced with a hint of lemon, it’s the kind of dessert that feels both nostalgic and refreshingly simple. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled—either way, it won’t last long.