Wednesday, August 20, 2014

The BEST Blueberry Muffins {from my Amish cookbook}

 I LOVE my cookbooks ... my very large collection of cookbooks.
I love all the little slips of paper that are stuck in the fronts of countless books,
where I've jotted down a quick recipe as someone has shared it with me.
Then I have my recipe boxes that are burgeoning with new dishes to try.

And then there's Pinterest.
Lord knows I have more recipes pinned than I'll probably make in this lifetime!

My absolute favorite go-to cookbook though, is my Mennonite one
{I call it my Amish cookbook}
 that my husband bought me in Shipshewana many years ago.  
I can count on it to have just about anything I am looking for ...
and the recipes come out right every time.

This time around, I wanted to make 'from scratch' blueberry muffins.
I knew exactly where I'd find a great recipe.

The real, legit name of these are 'The Best Blueberry Muffins.'
Isn't that so fun?
The cook who came up with this knew she was on to something.

And oh ... they were melt-in-your-mouth good!
My favorite thing about them was how tender & moist the muffins were.

I'm wishing I had one right now!

Aren't these Americana papers so cute?
Just perfect for anything blueberry.

No need to use any other recipe for blueberry muffins.
I'm quite sure none would ever be as yummy as these.
So, print this one off, pin it on Pinterest ... save it somewhere 
cause you will want to come back to this one over & over again.

The Best Blueberry Muffins

1/2 cup butter
1 cup white sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 cup fresh blueberries
2 cups all-purpose flour
1/2 cup milk
1 Tbsp. white sugar
1/4 tsp. ground nutmeg

In medium bowl, beat butter until creamy.  Add 1 cup of sugar & beat until fluffy.
Add eggs, vanilla, baking powder, salt & blend.
Mash 1/2 cup blueberries with a fork & mix into batter.
Fold 1/2 of flour into batter and add 1/2 of the milk.
Fold in remaining batter & milk & mix just enough to wet dry ingredients.
Fold remaining blueberries into batter.
Scoop batter into 12 greased muffin cups -- or into paper liners.
Mix 1 Tbsp. sugar & nutmeg & sprinkle small amount on each muffin.
Bake at 375 for 25-30 minutes.
{Let cool at least 30 minutes before removing from tin if paper liners are not used.}

*The recipe says this makes 12 muffins, but I got a few more than that.
I'd say for 12, they would be really big muffins, which would be just fine, of course ;)

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Monday          C.R.A.F.T      The Dedicated House  I Should Be Mopping the Floor
                  Between Naps on the Porch  The Modest Mom
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Friday      Rooted in Thyme  The Thrifty Groove   Farm Blog Hop  Best of the Nest
               French Country Cottage  The Girl Creative
Sunday    Nifty Thrifty Things    Suburbsmama    Sew Many Ways


  1. So glad you shared. I tried this recipe this morning and they were fabulous! My kids raved about them. My old blueberry muffin recipe is pretty good, but it's so complicated I always find myself dreading making them. This was much simpler and I think better, too! I'm pinning for sure!

    1. Yay! I am so glad you liked them! My husband's aunt made them right away & said her kiddos gobbled them up too. I think this recipe is a keeper for sure.

  2. Yummmm :-) I have a Mennonite cookbook too! Thanks for your comment on the blog! I always love to hear what my readers have to say. Thanks Angela!