FANNIE FARMER BLUEBERRY MUFFINS
This recipe is from the 1959 Fannie Farmer Boston Cooking School Cookbook. For the tenderest muffins, use pastry flour and avoid over-beating [fold nuts, berries, fruits in with spatula till all are gently mixed in. BATTER SHOULD NOT BE SMOOTH! Choose between 2 cups of pastry flour OR 1-7/8 Cups of all-purpose flour. This recipe can be altered by the leaving out the berries, or substituting as follows: Using 1/4 cup bacon fat instead of butter, plus 3 Tablespoons crumbled cooked bacon; Using huckleberries instead of blueberries; Add 1/2 cup sliced pitted dates or 1/4 cup raisins; Add 3/4 cup candied orange peel, chopped fine; Add to the milk 3/4 cup peaches, peeled and diced; Use 1/4 cup sugar plus 1/2 cup chopped pecans [then before baking muffins top with sugar/cinnamon and more nuts]; Substitute 3/4 cup coarse whole-wheat flour for 1 cup of the flour, Do not sift it the whole-wheat; and last variation is: Spread in a buttered 8 or 9 inch square tin [sprinkle with cinnamon sugar, bake @ 375* about 25 minutes, cut in squares].
Provided by DeCielo
Categories Breakfast
Time 20m
Yield 12 muffins or 6 large, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven for 400 degrees Fahrenheit.
- 2. Sift into a mixing bowl all dry ingredients (reserving 1/4 cup flour for add in berries). DO NOT USE both pastry and all-purpose flour. Use one or the other.
- 3. Mix in another bowl remaining ingredients (save berries for last).
- 4. Pour wet mixture over the flour mixture. Stir only enough to dampen the flour.
- 5. Mix 1/4 cup of flour with berries, add 1/2 cup sugar.
- 6. Gently fold berries into batter.
- 7. Spoon into buttered muffin tins (or paper lined tins), having the tins about two-thirds full.
- 8. Bake at 400 degrees fahrenheit for 15 minutes.
- Makes 12.
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S H A A N
[email protected]Overall, I thought these muffins were pretty good. They were moist and fluffy, but I found them to be a bit bland.
JEMIL ROHAN
[email protected]These muffins are a bit too sweet for my taste.
Floof
[email protected]I've tried several different blueberry muffin recipes and this one is by far the best. The muffins are moist and fluffy and the blueberries are perfectly sweet and juicy.
Mariah Walker
[email protected]These muffins are a great way to use up leftover blueberries. They're easy to make and they're always a crowd-pleaser.
José Herrera
[email protected]I'm not a big fan of blueberries, but I loved these muffins. The muffins are moist and fluffy and the blueberries add a nice sweetness.
Abiodun Salawu
[email protected]These muffins are the perfect grab-and-go breakfast. They're portable and they're always a hit with my family.
Empress Nicky
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Shakur K40
[email protected]These muffins are delicious! The blueberries are plump and juicy and the muffin batter is light and fluffy.
Curtis Chauvin
[email protected]I was disappointed with these muffins. They were dry and crumbly and the blueberries were tough.
Ali Apdirhamaan
[email protected]These muffins are so easy to make and they're always a hit with my kids. They love the blueberries and the muffins are always moist and fluffy.
Donna Ceja
[email protected]I love the flavor of these muffins. The blueberries are sweet and juicy and the muffin batter is perfectly spiced.
md reyad hassan
[email protected]I followed the recipe exactly and the muffins came out perfect. They were light and fluffy with a tender crumb.
Crystal Winters
[email protected]These muffins were a bit too dry for my taste.
Thomas Prestridge
[email protected]I've made these muffins several times now and they always turn out great. They're so easy to make and they're always a hit with my family and friends.
Kakar Irshadahmed
[email protected]These muffins are the perfect way to start the day! They're moist, fluffy, and full of blueberries. I love that they're not too sweet, so I can enjoy them for breakfast or as a snack.