blueberry muffins

Making something old new again. This recipe is a perfect example. It was one my Gram had in her recipe box, one she shared with my mom and now one that I use. I remember the first time we made it because my mom had to find the whole wheat flour for it, back then, it wasn’t as much a pantry staple as it is today.

When I googled this recipe to find out where it came from I found links with comments such as, “I clipped this out of a magazine 30 years ago, been using it ever since.” 30 years? Yea, I guess 30 years would be about right. I never did find the original publisher, if anyone has an idea…let me know.

These days, when I scan the list of a recipe’s ingredients the first thing I do is figure out how I will make substitutions for eggs and milk. When we first decided to give them up I lived by vegetarian/vegan cookbooks, afraid to venture out trying the same substitutions in our own tried and true favorites. With time (and lots of ‘do-overs’) I’ve learned a few things and feel much braver about making my own changes; making old recipes fit to the new way we eat.

For this recipe the changes I made were using sucanat instead of white sugar, Earth Balance non-dairy butter, non-dairy milk and flaxmeal + water for eggs. You can easily swap the eggs and dairy back into this recipe in the same measurements used here. If you choose to try using flax for eggs the key is to really whip them until they are the same consistency as egg yolks. I use my immersion blender in a bowl for this, but a regular blender or food processor works too.

blueberry muffins

These muffins are moist, but on the dense side. Funny, that this was something I remembered from baking them with my mom. Even then I was sure they couldn’t turn out right with a batter that thick. But they did…and they were delicious.

Bostonian Blueberry Muffins

Makes 12 muffins

1 cup whole wheat flour

1 cup all-purpose flour

1/2 cup sucanat

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 1/2 cup blueberries (fresh or frozen)

1/2 cup Earth Balance, melted

1/2 cup non-dairy milk

2 tablespoons flaxmeal + 6 tablespoons water (the equivalent of 2 eggs)

1 teaspoon vanilla

Preheat oven to 425 degrees.

Combine dry ingredients. Toss 1 tablespoon of the dry ingredients with the berries until coated.

Combine melted butter, milk, flaxmeal and vanilla.

Add liquid to dry ingredients and mix well (remember batter will be very dense).

Gently fold in blueberries.

Fill muffins tins and bake for 15-20 minutes.

Trying these the first time I made the ingredient substitutions I was pleasantly surprised. I had thought maybe they would be less moist or not have the flavor the original recipe held. But it was all there…moist and hearty with a touch of cinnamon and the sweetness of blueberries.

blueberry muffins

When I gave them to the boys Samuel loved them and thought it was ‘so cool’ to be eating a recipe from his great-Gram. Henry, after eating the entire muffin, stated, “I liked the blueberry muffin, I just didn’t like the blueberries.” Oh well…can’t please everyone. But it got me thinking maybe raspberries would be good too, knowing how much he loves them. Hmm…maybe another new change to this old recipe? We’ll have to give it a try.

Happy Weekending!


10 Responses to Bostonian Blueberry Muffins

  1. MelanieF says:

    I just found your blog and I must say I really love it! I am not a vegan, nor a vegetarian, but I eat a mostly vegetarian/vegan dier because this is what I prefer. I’m glad I have found you! :-)

  2. Alison says:

    Thanks for visiting…I hope you’ll come back soon!

  3. They look so healthy, wholesome and scrumptious! I can’t wait to try this recipe!

  4. Suzi says:

    Glad to see this recipe on here! I was going to ask you for it!

  5. just found your blog! and im loving it! awesome photos, I will be back regularly :)

  6. Teresa Rouzer says:

    This is the only blueberry muffin recipe that I make…..the only one! This recipe came from an article on muffins in Country Living magazine, February, 1982. If I ever contemplate making a different recipe when blueberries are ripe, I just stop and think again “how could anything be better than these muffins?” It is July 19, 2014, and I just had two of these lovely muffins with coffee for my breakfast.

    There is a Carrot Honey Date muffin from this article that is also very, very good!

    • margo says:

      … yes, that is correct – it is from Country Living magazine – i have the pages that I pulled out from the mag way back then in the 80’s

      they revisited muffins in Oct ’93 – 15th Anniversary issue.

      … they always had a nice series of well-styled color photos of the food – then the recipes followed in the next few pages in more conservative black and white print. They also always included a recipe index for the issue – a handy tool.

      here is the original recipe from the magazine:

      Bostonian Blueberry Muffins
      makes 12 regular-size muffins

      preheat oven to 425F
      prepare muffin tins (grease, line etc)
      1 cup all purp white flour
      1 cup whole wheat flour
      1/2 cup white granulated sugar – PLUS – 1.5 tbsp for the top finish
      1 tablespoon baking powder
      1/2 teaspoon salt
      1/2 teaspoon cinnamon (this is important!)

      1.5 to 2 cups fresh or frozen (unthawed) whole blueberries
      1/2 stick butter, melted
      1/2 cup milk
      2 eggs
      1/2 teaspoon vanilla

      mix using the classic muffin method

      divide batter in to prepared muffin pan

      sprinkle the reserved white sugar sparingly over the top of the muffins

      bake for approx 15 minutes – test with a toothpick etc – the usual

      let stand on a rack for approx 5 minutes out of the oven – then remove muffins from pan (end of recipe)

      ps – the blueberry muffin recipe called for melted margarine / butter – we always just used canola oil. Also – Bobs Red Mill from Oregon makes a “whole wheat PASTRY flour” – so instead of combing some white and some wh wheat – I just use 2 cups of Bob’s. Finally – sometimes we had to add a bit more milk than called for in recipe.

      there was also a delicious cream cheese pound cake recipe in a different month/year of Country Living.

      I don’t know if this mag is still published – however, in the early 80’s – it was my dream lifestyle ; )

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