Back in the days of the bakery, we regularly make these muffins on Friday. The early morning crowd could hardly wait for them to come out of the oven. By mid-morning, they were usually gone.

The bakery was pareve so we lots of soy milk and margarine is used. These days, butter and milk take these muffins over the top. This time of year, blueberries begin to hit the stores. It is perfect blueberry muffin season.

I always remember Tova and David, Marty's niece and nephew, when I make these. Living in Baltimore, MY blueberry muffins were a real treat when they came to visit. They are all grown up now....and, hopefully, can make their own muffins.

Ingredients:

• 2 1/4 cup flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries
• 2/3 cups melted butter or margarine
• 1/2 cup milk or soy milk
• 1 egg
• 1 teaspoon vanilla extract

Steps:

Put flour, sugar, baking powder and salt into a large bowl. Add blueberries.

Melt the margarine in a large measuring cup. Add milk, egg and vanilla. Whisk to blend. Add to flour mixture. Mix just until moistened. Do not overbeat or you'll end up with tennis balls!

Put a muffin paper into the muffin cups. Fill to 2/3rds full. You should have 12 regular sized muffins or 6 jumbo muffins. Bake at 350' for about 15 minutes. Top should spring back when gently pressed. Serve warm or at room temperature. You can freeze the muffins in the pans unbaked. Just toss pan into a hot oven to bake. No need to defrost. And that is how you make Kosher Blueberry Muffins!

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