I love vintage cookbooks. Not just because they are cute and old, but because the recipes of yesteryear used less sugar and processed foods. Today’s recipe comes from The New England Cookbook published in 1956 by the Culinary Arts Institute of Chicago.Blueberry Muffins:

Combine dry ingredients in a large mixing bowlCombine milk and eggs in another, then blend in melted butter. At this point, the recipe says to make a well in the dry ingredients, add the wet and stir for no more than 25 strokes. I counted and frankly, I just couldn’t do in in 25. I stirred for more like 30 strokes. Anyway, after it is moist, lumpy and mostly incorporated, fold in the blueberries.Scoop into 12 greased muffin tins. Bake 425 degrees for 15 to 20 minutes or until golden.
What Did You Bake Today?