"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better."
Mr. Jackson is not only a dear friend, but he is the biggest fan of blueberry muffins that I have ever met. He has tasted all of my various blueberry muffin recipes and gladly determined that this recipe tasted the best. As a result of his taste testing, this is the recipe that I use when blueberry muffins are requested. There are a number of reasons that make this recipe fabulous: it has been used for at least 100 years, these muffins are low in fat and cholesterol, and the recipe is quite easy to assemble and bake.
Preheat oven to 375° F.
1/2 cup (1 stick) margarine
1 1/2 cups sugar, or 1 1/3 cup sugar substitute
1 tablespoon vanilla
4 1/4 cups flour
5 teaspoons baking powder
2 cups plus 2 tablespoons milk
1 1/2 cups fresh or frozen blueberries
1. Thoroughly mix together the margarine, sugar, vanilla, milk, flour
and baking powder.
2. Add the blueberries last gently, at slow speed, mix berries thoroughly
into the batter.
3. Grease 8 sections of a large muffin tin, or 12 regular size muffin
sections.
4. Fill each muffin section to top with batter.
Topping:
Combine:
2 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
5. Sprinkle the cinnamon mixture on top of each muffin.
6. Bake 20-35 minutes (depending on muffin section size) or until
they are golden and feel firm on top or until inserted knife or toothpick
comes out clean.
Variation:
* Raspberries or diced peaches can be used in place of berries*
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This recipe is from Randi's award-winning book:
