The scent that wafts from the oven when these muffins are baking is what I imagine heaven will smell like. Every batch fills our small apartment with memories of sleepovers past at my grandparents' house and Sunday mornings growing up in our log cabin. My mom always made them before church, and I remember the smell being the thing that would wake me up and drag me out of bed. The recipe was originally my grandmother's, and then my mom adopted it and made it her own. Now that Ethan and I are all grown up (kinda) and in our own place, we have reinstated the Sunday morning blueberry muffin ritual. And it is not below us to eat the entire pan.
I was a teensy bit hesitant to share this recipe because I love it so much and selfishly wanted to keep it hidden from everyone else. But The Coming Appetite was named in honor of one of the best cooks I've known - my Grammy Christine - and it didn't seem right to have a website so influenced by her, but not share any of her recipes. And besides, why not share the love? Everyone deserves a deliciously warm blueberry muffin from time to time.
This morning I invited a couple of friends over for breakfast. I had considered suggesting we go for a run together, mostly because it's really hard to get my butt out there alone, but then the thought of muffins and french press coffee popped into my brain and I nixed the jogging idea pretty quick. I mean, who can resist warm, buttery muffins and a mug of strong, dark coffee? Not me.
It was a busy morning. Ethan and I were getting ready to head up to the County for a friend’s bachelor party (ok, so I wasn’t invited to that part), and Ethan asked me to run some potatoes to a Hannaford for him so we could leave earlier. So there was lots of packing of clothes and potato slinging, which left minimal time for cooking. But thankfully these muffins are just about the easiest thing to whip up, so not only did I have time to make a batch and clean up afterward, I also was able to sit and savor a cup of that French press.
By the time the girls got here, the kitchen was filled with the aroma of Grammy’s kitchen. Do they make a Yankee candle for that? They should. The muffin pan was filled with eleven rounded muffins. And one empty tin for the one I taste-tested, naturally. Mission accomplished, with time left over to even take some artsy muffin pics.
Some tips for you when making these muffins. For extra fluffy muffins, allow your eggs and milk to sit out on the counter until they reach room temperature. Also, it is perfectly acceptable to make these muffins with 1 egg instead of 2 egg whites. They will just be slightly denser. Lastly, when I say use canola oil, I mean use canola oil. I have tried these muffins with olive oil, which is generally my go-to oil. They simply aren’t as good. My Grammy always cooked with canola oil, and for these muffins, that’s what you should do too. Trust me on this one.
These blueberry muffins are as woven into our weekly routine as Friends reruns on the couch or homemade pizza on Friday nights. They comfort, they delight. And most importantly, they remind me of my grandmother.
Do you have any family recipes that you can’t live without? Share below!
Love well and eat well,
Recipe for Grammy's Blueberry Muffins Ingredients - Makes 12 small muffins
- 1/2 cup canola oil
- 2 egg whites
- 1 cup milk
- 2/3 cup sugar
- 2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries, fresh or frozen
- Preheat oven to 400 degrees F.
- Whisk wet ingredients together in a large bowl until light and frothy.
- Add dry ingredients and mix until just combined. Do NOT overmix! There will be lumps, and that's ok!
- Sprinkle blueberries with flour. Fold into batter.
- Pour batter into a greased muffin tin. Cook for 20-22 minutes, or until top begins to turn golden and a toothpick comes out clean.