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.
NANA’S BLUEBERRY MUFFINS
yield: 12 muffins
1/2 cup butter, room temperature
1 ¼ cups plus 2 teaspoons sugar, divided
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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