I know you will all find it hard to believe, I know I do sometimes, but I was not always in my forties. There was a point in time when I was of a single digit age. (Many, many, many, many, moons ago.) When I was but a young sprout, I can remember attending the church potlucks. Such an array of food for the eyes of a child to behold. Ya know, it's funny, even back then I would pass up on the Jell-o and ambrosia salads (they were still super popular in the early-mid 70's)
I was always a strange child, (no comments please) ;) forgoing the sweeter desserts in favor of a cup of tea (with milk) and these delicious Blueberry muffins that were made by one of our elder church members, Edith Wiggs. There was just something utterly delicious about these muffins and I never could put my finger on it. This always surprised me because, having been raised on Huckleberries, Blueberries always seemed a little on the "blah" side. But I loved those muffins.
Over the years things change. Sadly, my family changed churches, I grew up and moved out of the house, then moved to California and Edith Wiggs has passed "into the light".
But all is not lost! For I have just discovered that my mother had obtained the recipe from Edith a while back. So, I am extremely excited, for as I smell these toasty warm muffins, I have memories unfurling in my mind.... Digging for Razor Clams near her Longbeach cabin (in Washington, not California), of getting in trouble for using too much sugar in my cup of tea at the potluck, and her favorite hymn "The Brush".
Yes, these muffins are a testament to how food connects us to our past. I am pleased to share these with you, though the flavor combination may seem a little strange. They truly are delicious. And since this is a muffin (though she made loaves from it as well) I am going to do this in the "Alton Brown" Style
Dry team:
10 oz (282g) (2 cups) AP Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
Wet Team
7.1 oz (200g) (1 cup) Granulated Sugar
1 Large Egg
1 tsp Orange Zest (it's not really wet, but it's damp)
6 oz (177ml) (3/4 cup) Orange Juice
2 TB Unsalted Butter, melted
Third Party Players
3.5 oz (100g) (1 rounded cup) Sharp Cheddar, shredded
9.8 oz (280g) (2 cups) Fresh Blueberries (frozen will add more liquid so reduce OJ by 1 1/2 TB)
Wash and dry your berries, then set them aside.
Preheat the oven to 350 degrees and line your muffin pan with muffing papers (it just makes it a little easier)
Grab a large and a medium bowl.
Combine all the dry ingredients in the large bowl and whisk together.
Combine all the wet ingredients in the medium bowl and whisk together.
Add the Wet team to the Dry team and begin stirring with a spatula with a few quick strokes.
Don't work about dry spots, cause you need to fold in the cheese and the blueberries.
Fold in the Cheese.
Then fold in the Blueberries.
Fill each muffin cup with a rounded medium scoop of batter.
Bake for 15-20 minutes (my oven needed 18 minutes) until "golden-brown and delicious" ;)
Let them cool for about 5 minutes before removing them from the pan and cooling them on a rack.
Sit back and enjoy the buttery goodness. (Man look at all those blueberries)
Either plain.
or with a big ol' schmear of butter.
Here's to you Edith.... Delicious as always!
Mangia!!
~~
I was always a strange child, (no comments please) ;) forgoing the sweeter desserts in favor of a cup of tea (with milk) and these delicious Blueberry muffins that were made by one of our elder church members, Edith Wiggs. There was just something utterly delicious about these muffins and I never could put my finger on it. This always surprised me because, having been raised on Huckleberries, Blueberries always seemed a little on the "blah" side. But I loved those muffins.
Over the years things change. Sadly, my family changed churches, I grew up and moved out of the house, then moved to California and Edith Wiggs has passed "into the light".
But all is not lost! For I have just discovered that my mother had obtained the recipe from Edith a while back. So, I am extremely excited, for as I smell these toasty warm muffins, I have memories unfurling in my mind.... Digging for Razor Clams near her Longbeach cabin (in Washington, not California), of getting in trouble for using too much sugar in my cup of tea at the potluck, and her favorite hymn "The Brush".
Yes, these muffins are a testament to how food connects us to our past. I am pleased to share these with you, though the flavor combination may seem a little strange. They truly are delicious. And since this is a muffin (though she made loaves from it as well) I am going to do this in the "Alton Brown" Style
Edith's Cheddar Blueberry Muffins
Dry team:10 oz (282g) (2 cups) AP Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
Wet Team
7.1 oz (200g) (1 cup) Granulated Sugar
1 Large Egg
1 tsp Orange Zest (it's not really wet, but it's damp)
6 oz (177ml) (3/4 cup) Orange Juice
2 TB Unsalted Butter, melted
Third Party Players
3.5 oz (100g) (1 rounded cup) Sharp Cheddar, shredded
9.8 oz (280g) (2 cups) Fresh Blueberries (frozen will add more liquid so reduce OJ by 1 1/2 TB)
Wash and dry your berries, then set them aside.
Preheat the oven to 350 degrees and line your muffin pan with muffing papers (it just makes it a little easier)
Grab a large and a medium bowl.
Combine all the dry ingredients in the large bowl and whisk together.
Combine all the wet ingredients in the medium bowl and whisk together.
Add the Wet team to the Dry team and begin stirring with a spatula with a few quick strokes.
Don't work about dry spots, cause you need to fold in the cheese and the blueberries.
Fold in the Cheese.
Then fold in the Blueberries.
Fill each muffin cup with a rounded medium scoop of batter.
Bake for 15-20 minutes (my oven needed 18 minutes) until "golden-brown and delicious" ;)
Let them cool for about 5 minutes before removing them from the pan and cooling them on a rack.
Sit back and enjoy the buttery goodness. (Man look at all those blueberries)
Either plain.
or with a big ol' schmear of butter.
Here's to you Edith.... Delicious as always!
Mangia!!~~
I just picked up my shipment of blueberries from the Kiwanis club. I never heard of putting cheese in with blueberries and I am very intrigued. I loved reading the story behind the muffins. Thanks for sharing the recipe and the memories.
ReplyDeleteThanks (x3)
ReplyDelete1. For the sweet story. Brings me back to all the Armenian Church Bazaars I went to as a kid.
2. For introducing my brain to a new flavor combination. Still undecided about it, but it's worth a shot and sparked the idea for apple/cheddar muffins. I've done a cheddar crust on an apple pie but never though about the combo elsewhere.
3. For mentioning the huckleberries being more flavorful than blueberries. I've certainly heard of them but never had a huckleberry, so now I'll have to keep and eye out for them.