This is from an old cookbook called "Mrs. Appleyard's Kitchen."
Bakery blueberry muffins are generally trying to make up their minds whether
to be muffins or cake. Mrs. Appleyard's are frankly and honestly muffins,
and if you prefer the cake variety, ask someone else how to make them.
Hers have lots of berries in them and are never likely to be mistaken
for currant cakes that have been in a fight.
1/4 c. butter
1/3 c. sugar
1-2/3 c. flour
1 c. milk
4 t. baking powder
1 heaping c. fresh or frozen blueberries
1. Cream the butter, work in the sugar and add the egg, well beaten. Put
in 2 eggs if they are small, and leave out a little of the milk.
2. Save out about 1/4 c. of flour. The rest you have, of course, sifted
with the baking powder. Did you measure the flour after the first sifting?
Mrs. Appleyard hates to keep nagging about this, but feels that it is
3. Put the berries into a bowl with the flour, you saved out and roll
the berries around in the flour.
4. Beat the rest of the dry ingredients into the butter-and-sugar mixture,
alternating with the milk. Last of all add the berries, stirring and folding
them in. A spoon with holes in it is good for this process.
5. Fill muffin cups 2/3 full. Have the oven hot--475°. Bake until
the muffins have risen above the tops of the pans and are a handsome tan,
punctured here and there with spots of Tyrian purple.