This was my grandfather’s recipe for Blueberry Muffins. I’m not sure where he got the recipe, but he titled it “Commercial Blueberry Muffins”. He chose that name for two reasons: one, because he thought they were as good as bakery muffins; and two, because they use vegetable oil instead of butter. His version calls for 2/3 cup of sugar, but they could be a bit sweeter, so I adjusted mine to 1 cup of sugar.

Here’s his original handwritten recipe from at least 30 years ago.

Mix the flour, sugar, baking powder and salt in a small bowl. Whisk the egg, oil, milk, and vanilla in a large bowl.

Gradually add the flour mixture to the egg mixture and whisk until combined. Gently fold in the blueberries.

Line a muffin tin with cupcake papers or grease with butter or cooking oil. Spoon mixture evenly into 12 muffin cups.

Bake at 400 degrees for 20 minutes.

Grandpa's Blueberry Muffins

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Servings

12 muffins

Servings 12 muffins

Grandpa's Blueberry Muffins Print Recipe Servings 12 muffins Servings 12 muffins

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Servings: muffins

Instructions

1. Mix flour, sugar, baking powder, and salt in a small bowl.
2. Whisk together egg, oil, milk, and vanilla in a large bowl.
3. Gradually add the dry ingredients to the wet ingredients and whisk until combined.
4. Gently fold in the blueberries. Spoon into 12 lined muffin cups.
5. Bake in a preheated oven at 400 degrees for 20 minutes.

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