Grandma didn't have the luxury of going to the grocery store for her blueberries. She grew them herself. When you start to feel sorry for yourself when you come home and have to fix dinner, think about what it must have been like in the 1940s and 50s or even earlier to fix dinner for your family. There was little or no frozen produce, and certainly no microwave. Food favorites were prepared whenever foods were in season.
1 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 Tbsp melted butter
1 large egg (beaten)
3/4 cup plus 2 Tbsp milk
1 cup blueberries
Preheat oven to 400 degrees. Line a muffin pan with 12 paper muffin cups or spray with nonstick cooking spray.
Combine flour, baking powder, and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add the blueberries to bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden brown. (18 - 24) minutes. Remove from the pan and transfer to a wire rack to cool. Muffins are best served warm.
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