Nana’s Blueberry Muffins

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Nana’s Blueberry Muffins

By Lynne Calamia

My mother came from Manila to the United States bringing with her a vast knowledge of traditional Philippine cuisine. She settled in Massachusetts and met my Father, a nice Irish boy with a love for traditional New England cuisine. With the patient guidance of his mother, my Nana Gertrude, my mother learned to cook like a true Yankee.

This apron matches the exact shade of mint green in the kitchen where my Nana made countless batches of our favorite blueberry muffins. Perfected by my mom, and almost perfected by me, this recipe is now a favorite of my two little ones, Max and Ruby.

yield: 12 muffins

1/2 cup butter, room temperature
1 ¼  cups plus 2 teaspoons sugar, divided
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups fresh blueberries


Preheat oven to 350º F.

Line a 12 cup muffin tin with paper liners and set aside.

In a large mixing bowl, beat butter and 1 ¼ cups sugar until fluffy and pale in color.

Add in eggs one at a time, beating well after each addition.

In a separate mixing bowl, sift together flour, baking powder, and salt.

Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.

Gently fold in the fresh blueberries.

Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar.

Bake for 25-30 minutes or until puffy and golden brown.

Lynne Calamia, a former dancer, left the Broadway stage to pursue her passion for food. After graduating from FCI and cooking on the line at NYC's Jean-Georges, she dove into styling for various shows on The Food Network. She is known for standing in first position while cooking.

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Reader Comments:

This one is great just took a batch out of the oven.  Thanks Paula

By Shelia on June 13, 2010

Sound yummy, look yummy…can’t wait to make them. Since I just came from weighing at the doctor’s, it will be a great splurge!!!

By Cherry on June 10, 2010

wow, a recipe that sounds simple enough that maybe even I can make it! a must try, thank you!

By Donna S on June 10, 2010

thank you for this recipe, I bought my Mom some blueberries & want to make something with them; they sure aren’t sweet.

By Lena on June 09, 2010

Paula’s ears must ring all the time. I am always taken her great recipes and making them “better” with Splenor, Eggbeaters, applesauce in place of the sugar, eggs and oils.  They come out great as a rule but there are some that just don’t work.  Thanks Paula for your great help in the kitchen.  Love your shows and cookbooks and food.

By Louise Lessard on June 09, 2010

I was so excited to see a muffin recipe, since the berries down here are all in season and delicious!  I didn’t have blueberries on hand, so I subbed with strawberries, and I just about ate the entire batch, they were amazing!  Thank you for such a simple and delish recipe!

By Jessica K on June 08, 2010

I haven’t made this receipt yet and really hope I can read it.  I hope I can suggest you have a PRINT button to enlarge the receipt and be able to eliminate the rest of the stuff as this is all I would want.  I do need a magnify glass to read this.  Sorry——

By Shelley on June 08, 2010

I have loved your magazine since it began, and now I’m enjoying another way to get the fabulous recipes from your and your friends!  Thank you, thank you, thank you!!!

By Rhonda Scott on June 08, 2010

Paula,I am looking for a recipe for Red Velvet Cake.The problem that I have is I want a 4 layer cake.All I can find is ones that say cut the layer in half and if I don’t there isn’t enough batter to make the 4 layers.Oh,these half to be thick layers too.Please help!!!!!

By Debra Reagan on June 08, 2010

mmmmmmlove my blueberries.  Can’s wait to try this B/B Muffin to see if any different than Paula’s!

By Sherry P. Carson on June 08, 2010

I will be trying all these recipes . I love blueberry. The muffins mmmmmmmmmmm these are something to wake up to

By Tessa Crag Chaderton on June 08, 2010

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