Preserved exactly as written in the original source
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Mix two scant cups flour, two teaspoons baking powder, one-half cup sugar, two tablespoons butter, one-half cup milk, two egg yolks
Add one cup floured blueberries, two egg whites beaten stiff
Modern guidance to help you succeed with this vintage recipe
Separating the eggs and folding in stiffly beaten whites creates a lighter, more tender crumb by incorporating air bubbles that expand during baking. Coating the blueberries in flour prevents them from sinking to the bottom by creating friction with the batter and absorbing excess moisture that would otherwise weigh down the fruit. The relatively low butter content and addition of baking powder produces a sturdy muffin structure that can support the berries while maintaining a cake-like texture.
The dry ingredients can be whisked together and stored in an airtight container at room temperature for up to 1 week. Fresh or frozen blueberries work equally well; if using frozen, do not thaw before flouring and adding to the batter.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat frozen muffins in a 350°F oven for 10-12 minutes or microwave for 20-30 seconds.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be whisked together and stored in an airtight container at room temperature for up to 1 week. Fresh or frozen blueberries work equally well; if using frozen, do not thaw before flouring and adding to the batter.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat frozen muffins in a 350°F oven for 10-12 minutes or microwave for 20-30 seconds.
