Rich Blueberry Muffins The New Basic Cookbook Hazeltine and Dow Yield: about 12 3-inch muffins 1 cup blueberries 1/4 cup butter 1 egg 1 3/4 cups sifted all-purpose flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup sugar 1/2 cup milk Wash the blueberries and drain on absorbent paper. Place the fat in a mixing bowl; set in a warm place to soften (it may be melted, but should not be hot) while preparing the pans and measuring the other ingredients. Sift the flour, baking powder, salt, and sugar together into the bowl with the fat. Add the unbeaten egg and the milk; beat until smooth. Stir in the drained blueberries. Pour into greased muffin tins; sprinkle the top generously with additional granulated sugar. Bake at 375o to 400o for 20 to 25 minutes. You can see that this reads like a truly basic cookbook. My father would have preferred that I go to the Home Economics school at Cornell. The one Home Ec course that I took used this cookbook as its text. I knew nothing about cooking but this was a very straightforward course and it no doubt boosted my grade point average. And when I got home on vacation, I was surprised to discover that the authors, Hazeltine and Dow, were on the faculty at Simmons College when Gammy and Jeanette were there as students thirty years earlier.

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