Revolutionary Blueberry Muffins + Orange Butter
Submitted by: SUSAN DUNKIN
Through travels to France, Russia, Hungary, and the Republic of Georgia, Sue Dunkin has collected recipes and endearing friendships..
But it is in the Lombardy region of Italy that she journeys daily in her heart; where she learned from her cousins and great aunts that dinner with “la famiglia” reigns supreme.
Her reverie, concludes with an image of a ninety-six old aunt, Zia Theresa, raising her wine class to toast all at the table with, “A tavola non si invecchia!,” meaning “at the table with good friends and family you do not ever become old.
My Food Story:
Through a fortunate stroke of serendipity, in 1968 as a new bride I found myself in the historic district of Colonial Williamsburg, working in Thomas Jefferson’s office in the Sir Christopher Wren Building as an special assistant to the Chairman of the English Department at College of William and Mary.
For coffee break or lunch, a stroll through the district took me to the Tavern of Christiana Burdett Campbell (ca. 1723-1982) who started her hospitality business in an era when it was unusual for a woman to be involved in worlds of business or politics. However, in fact, her establishment was used by George Washington as a place to discuss critical issues leading up to the Revolution including the Townsend Duties and the Stamp Act.
Evidently not much has changed over the years, Christiana Campbell’s Tavern is still famous for its colonial cuisine, including its muffins and breads. I’ve included its time-tested blueberry muffins in the Common Ingredient recipes.
REVOLUTIONARY BLUEBERRY MUFFINS
Source: Christiana Campbell’s Tavern — Historic Williamsburg, VA
Ingredients
2 cups packaged regular or buttermilk Bisquick
1/4 cup sugar (and more for sprinkling on muffins before baking)
1/2 teaspoon cinnamon
1 cup dairy sour cream
1 large egg unbeaten
1 cup fresh blueberries; or 1 cup frozen blueberries, thawed and drained
Instructions:
Preheat oven to 425F. Lightly grease 12 (2 1/2- inch) muffin pan cups.
In medium bowl bowl, combine Bisquick, 1/4 cup sugar, and the cinnamon; mix well.
Make a well in center of mixture. Add sour cream (all at once), add egg.
Beat with fork until well combined.
With rubber scraper, gently fold blueberries into batter.
Scoop 1/4 cup batter into each prepared muffin cup.
Sprinkle each with 1/2 teaspoon sugar.
Bake about 20 mins, or until golden brown. Loosen edge of each of each muffin; turn out.
Serve Muffins with Orange Butter.
ORANGE BUTTER
Source: Ye Old College Inn — Houston, TX
Ingredients
Grated rind of 2 oranges
Juice of 4 oranges
1/2 lb. of confectioner’s sugar
1 lb. butter
Instructions:
Blend rind, juice, sugar - then add to softened butter.
Whip with an electric beater. Pack and chill