I first came across this recipe in the winter of ’91, I believe; though it may have been ’92 or even ’93. I can’t really remember now, but it has been in my binder since the early 1990’s. If anyone saved this recipe from the Milk calendar then maybe you can tell me the exact year!
It’s a tradition. Every year my mom would get the newspaper that had the Milk calendar in it. It had the most amazing recipes in it; I loved flipping over the new month to see the food and recipe of the month. Once the year was over, I would collect the recipes and put them in a binder so that when I grew up, I could make them. I lost some recipes over the years, but I have one binder left that has many recipes in it including this blueberry muffin! Canadian cooks and chefs that I grew up watching on television and those who created these recipes in these calendars were a big inspiration to me. They have been a great influence in my cooking and baking over the years.
It’s been nine years now that I have been posting and sharing my recipes; three years in a group on Facebook and six years here on my blog. February 7 was the day I published my first blog post!
I cannot believe it has been six years now. I have learned so much about blogging, cooking, and photography over the years. I still am learning and growing. I am so thankful for all of you that have continued to support me here and on social media, enjoying the recipes and photographs that I share with you. I hope that I am able to continue sharing with you over the years, and that you keep coming back! So to celebrate my blogiversary, I am sharing this recipe with you as it was the first muffin recipe I ever tried so many years ago. It’s now one of my favourite muffin recipes.
First, I would like to mention that butter comes in a block form in Canada. Imagine 4 sticks of butter stuck together; that is what it looks like. I cut off one cup and then cut up the butter in small cubes and allow to soften for 45 minutes. If you have sticks of butter, you can cut it up at the tablespoon mark. I don’t like the butter to be completely softened, but not hard or cold either. The original recipe does not state if the butter should be softened or not. I found it easier to work with when the butter is slightly softened. Just thought I would share that with you.
It makes 12 muffins.
My adaptation from milk-calendar
What you will need:
- 2 and 1/2 cups flour
- 1 and 1/4 sugar
- 1 tbsp baking powder
- 1 cup unsalted butter
- 3/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 2 cups fresh blueberries
- 1/2 tsp cinnamon
Preheat oven to 350.
In a large bowl, combine flour, sugar and baking powder. Using my hands, I mix the butter with the flour mixture. It will be crumbly looking, you can use a pastry cutter if you want but hands are so much easier. Remove 3/4 cup of the mixture and combine with 1/2 teaspoon of cinnamon; this is the streusel topping. In a measuring cup, whisk together the milk, eggs and vanilla. Stir in milk mixture with a wooden spoon until flour mixture is moistened. Gently stir in the blueberries. With a ice cream scoop or large spoon, pour batter into large muffin cups; sprinkle with reserved streusel topping. Bake for 30-35 minutes. Cool for 5 minutes before removing from muffin pan. Enjoy!
*If you are using frozen blueberries, do not thaw; stir in frozen.