Delrich's Blueberry Muffins, Family Circle January 1950

Who doesn't like blueberry muffins?  Make that blueberry muffins with delicious Delrich margarine!  We don't use margarine so I substituted butter but seeing squeezable margarine in all my vintage magazines makes me laugh.  It had such promise.  Lowering cholesterol, keeping fresh indefinitely, and tasting so good- better than butter!  But times change.  Who would have thought that butter would come out the winner?  Of course there is much debate out there but seeing as I've never liked margarine I'm feeling better about preference.    

Here's the original recipe:

Here's the updated version:

2C All purpose flour

2 1/4 t Baking powder

1/2t Salt

2T Sugar

1C Milk

3T Butter, melted

1 Egg

2/3C Blueberries (If frozen defrost first then rinse and drain well)

Preheat oven to 425.

In a large mixing bowl combine flour, baking powder, salt, and sugar.  Set aside.

In a large measuring cup pour the milk, melted butter, and egg.  Mix well.  

Pour the contents of the measuring cup into the flour mixture.  Stir until just incorporated.  Add drained the blueberries and fold gently until evenly distributed.  The mixture will be thick.  

Grease a standard muffin pan or use cupcake liners.  Fill the pan and bake for 20 to 25 minutes.  Cool on a wire rack.  

These were what I'd consider "adult" muffins.  Not the soft cake- like muffins my kids gobble down before I can get them out of the oven.  They're not too sweet and have the texture of a scone.  I loved them with a little butter and I think they'd be a nice addition to an egg breakfast in place of toast.  

Let me know if you try them!

Sarah