You all saw Aunt Nettie in her later years when I shared her recipe for Orange Slice Nut Cookies. This recipe is a holiday favorite of old for Home Made Mince Meat. I can’t say that I like mince meat but many people did and still do. My Aunt Nettie in this picture was when she was finishing teaching school and getting ready to begin to teach young children. Such a beautiful young woman. She was raised in Oklahoma during the depression and saw her family go from owning a mining store to being sharecropper on a cotton farm. Times were tough back then but the stories were vast. I hope you enjoy learning about her and seeing her recipes.

Blueberry Muffins Like Mimi's Cafe

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Votes: 3
Rating: 3.67
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My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Blueberry Muffins Like Mimi's Cafe

BigOven - Save recipe or add to grocery list
Yum

Votes: 3
Rating: 3.67
You:
Rate this recipe!

Print Recipe

My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Ingredients


Servings: Muffins

Units:

Instructions
  1. Preheat oven to 375 degrees. Prepare your muffin tins. 12 small cupcake tins with cupcake liners or 6 large cupcake tins with large liners. The liner should reach the top of the tin.

  2. Start by creaming together softened butter, sugar and vanilla with a hand mixer in a large bowl.

  3. Add 2 eggs and mix until well blended

  4. Combine flour, salt, and baking powder. Blend together and then add to the large bowl creamed mixture alternately with the milk. I use a 1/4 cup measure to add the flour and then pour in a bit of milk after the flour is blended in.

  5. Gently by hand fold in 1/2 cup blueberries. (2 1/2 cups is equivalent to 2 small packages of blueberries). After folding in the first 1/2 cup then gently fold in the remainder at approximately 1/2 cup at a time. Be gentle so that not to break the berries.

  6. Using a large serving spoon, scoop the the batter into 6 lined cupcakes filling to the top of each. I prefer the large tins so that it's more like Mimi's Cafe. If using the larger tins then bake for 35 minutes or until browned on top. If using the smaller tins reduce the oven bake time to 25 minutes. Check middle of muffin with a toothpick. When the toothpick comes out clean the cake part is done. Try not to pierce a blueberry.

  7. Let cool for 10-15 minutes to allow the berries to set.

Recipe Notes

My muffins were a little flat. When doing a Google it said to make sure your eggs and butter are at room temperature. Also not to let the batter sit too long before going in the oven. My eggs were straight from the fridge. Opps. Also, measuring by volume instead of weight will make the recipe off. I used volume so next time it's by weight for sure. The muffins are just beginning to rise in the oven here.