My grandmother was a quiet little powerhouse like the blueberry. Little as in about 4’10” and quiet like a warm breeze. When she looked at you, there was always a sparkle in her eyes. She was very interested in health and what was good for one’s nutrition and as much herbal tea as she drank, it was always prepared meticulously with one ice cube so as to not burn her tongue. She and my grandfather enjoyed a tiny little liqueur glass with grape juice for the health benefits every night at dinner that made them feel fancy.
Her name was Mildred, which means “gentle strength.” What a fitting name for someone like her, who tended to her marriage much like her flowers – with delicacy, loyalty and care. I really believe this recipe should be called Mildred’s Blueberry Muffin because they have a gentle strength to them. They are so unassuming yet really contain so many health properties! I miss my beloved Grandma every day but have solace with memories like these. She loved to bake and make treats for others and I see her in my daughter more and more every day; they truly are kindred souls.
Did you know They keep you fresh, active, fit, sharp, close to nature and in a good mood, as they are very good anti depressants. The deeper the color of the Blue Berries, the more they are rich in anti oxidants and other medicinal values.
These muffins are sooooo yummy.
I like to add finely diced walnuts for some protein and heartiness.
|Grandma Finn’s Blueberry Muffins||
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla
- 2 1/2 cup blueberries
- In large bowl at medium speed, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Combine flour, baking powder and salt in bowl.
- Add alternately to creamed mixture with milk and vanilla.
- Fold berries into batter and spoon into muffin pan.
- Sprinkle with sugar.
- Bake 30 min at 375 degrees.