Muffins and Memories

Blueberry Muffin

I took a year of Home Ec in high school. Not because I wanted to, believe it or not, but because I couldn’t cook, and my dad told me I couldn’t move out until I learned how to feed myself. He doesn’t remember saying it, but I definitely remember begrudgingly giving up a precious academic hour to learn how to cut up a chicken and make pie crusts.

Twenty years after the fact (yes, twenty years, I really am that old!), I’m really grateful for the lessons I learned in Home Ec from Mrs. Anna Polster. This is, more or less, the muffin recipe she gave us when I took her class. I’ve been using it ever since.

And?  I can still make pie crust and and cut up a chicken.  Thanks, Mrs. Polster!

Blueberry Muffins


  • 1 egg
  • 1/2 cup of milk
  • 1/4 cup of vegetable oil
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 350°F.

Grease muffin tins or use cupcake papers .

Beat egg slightly, add oil and milk.  In a separate bowl, combine the dry ingredients, including sugar.  Make a well in the center of the dry ingredients and add milk mixture.  Stir just enough to incorporate ingredients.  Fill muffin tins 2/3 full.  Bake 20 – 25 minutes, until slightly browned around the edges.

Makes 6-9 muffins.  Can be doubled.


  • before baking, sprinkle tops with 1 TBS cinnamon that has been combined with 1/2 cup sugar
  • add 1/2 cup chopped pecans to flour before adding liquid ingredients
  • substitute 1/2 cup oatmeal or whole wheat flour for 1/2 cup flour
  • add 1 cup berries (fresh, frozen, or canned)

Jen’s additions:

  • I usually prep my pans with veggie oil.
  • for banana muffins, substitute 1/2 cup oatmeal for 1/2 cup flour and add 2 ripe, mashed bananas

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