Every Saturday morning during the summer, people flock toward Tower Grove Park with their reusable shopping totes and yoga mats in tow. They are, undoubtedly, heading to the Tower Grove Farmer’s Market, a neighborhood tradition for the past decade.
From 8 a.m. ‘til about 12:30 p.m., nearly 60 food, farm, artisan, and service vendors proudly display and sell their goods to organic-, sustainable-, homegrown-, vegan-, gluten-free-, natural-, (insert other free spirit adjectives here)-seeking patrons. We decided to finally give it a whirl and see what all the fuss was about.
As we strolled past countless booths of local fruits, vegetables, breads, and meats, it really was pastries, muffins and scones that caught our eye. Because, of course. Our morning hunger and sugar cravings finally registering, we realized what terrible timing to be short on cash! Not a total loss, though, as it led to some serious baking inspiration.
Seeing all the freshly picked berries reminded me of my childhood when my sister and I would pick blueberries with our grandparents. Afterward, we would help our Grandma Miller whip up her homemade blueberry muffins — one of her signature baked goods.
We could hardly wait to get our hands on one not long after they came out of the oven, splitting a piping hot muffin in half to let the steam escape before adding a smear of butter that would melt almost instantly upon contact. Man oh man were they tasty.
With these fond memories rushing back, plus realizing we couldn’t ignore our nagging sweet tooth, we headed back so I could get to work in the kitchen.
Grandma Miller’s recipe for blueberry muffins is still my favorite to this day. It’s simple, super easy, and no fuss. The blueberry muffins aren’t overly sweet, which I like at breakfast. After all, it’s a muffin, not a cupcake!
Every time I sink my teeth into one (or two … or three … ) of these tender, buttery muffins, I’m instantly transported back to my Grandma Miller’s kitchen. Enjoy!
- 1 ¾ cups all-purpose flour sifted
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup milk
- 1 egg well beaten
- ⅓ cup oil
- 1 cup blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon zest
Preheat the oven to 350 degrees. Grease nine cups in a muffin pan, filling the remaining empty cups with water. This will help the muffins bake evenly.
Sift together dry ingredients in mixing bowl. In a separate bowl, combine milk, egg and oil. Add the wet ingredients to the dry ingredients all at once. Stir just until dry ingredients are moistened.
Toss together blueberries and 2 tablespoons sugar. Fold into batter along with lemon zest. Fill the greased muffin cups evenly with the batter.
Bake muffins for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool slightly in the pan.
While still warm, dip each muffin in melted butter and sprinkle with sugar.