Entered by Rosily Roberts on 08/11/2013
These Blueberry Gingerbread Muffins were my Great Granny's speciality. She lived on a big, old farmhouse in Maine, an eight hour drive from where I grew up in Connecticut. We would get up at five in the morning, bundle into the car, still half asleep, and set off, knowing that when we arrived we would be greeted by her delicious gingerbread. The blueberries, were always wild, grown on the blueberry barrens in the town in which she lived. Even when she was well into her nineties, she would spend hours on the barrens, picking tiny, delicious wild blueberries to go into her muffins. When she died, in the vast collection of things she had accumulated in her near century, her recipe box: an old wooden box, full of handwritten recipes, for everything from Blueberry Muffins, to Apple Bread, to Molasses Cookies and of course, these muffins! The handwriting is always spindly and slightly shaky, and list of ingredients ends with the vague 'salt and spice.' Because she refuses to give a quantity for the secret ingredient in her muffins, I have had to do a bit of experimentation to get it right!
- Cream together butter and sugar. Then add the egg.
- Mix the milk and molasses into the butter mixture.
- In a separate bowl, sift together the dry ingredients, then add to the mixture.
- Stir in the blueberries.
- Generously spoon the mixture into muffin cases, or, if you prefer, it can be baked as one loaf or cake.
- Bake for 30 minutes at 180 degrees Celcius. Enjoy warm and spread with butter!