Grandmother Maggie's Molasses Blueberry Muffins

I'm encountering some "firsts" for my taste buds. Molasses and blueberries? I faced this recipe with some trepidation. What if it tasted terrible? I mean, in the "backstory" of this recipe, it says that the handwritten notes for the recipe read: "heavy and delicious." I wasn't quite sure how both of those descriptors could fit together in one muffin? 

Thankfully, my worries were for naught! These muffins rose beautifully and were moist, dark, and yes, delicious. Heavy? No, I wouldn't use that word. "Rich" might be a better word, in that it is rich in flavor. 

I've been baking muffins since my 7th grade home economics class, when I got hooked on baking. So I am very familiar with the "look" of a muffin batter. It needs to have some pour-ability, but not too liquid, and definitely, not too dry. When I mixed up this batter, it was terribly dry. I added between 1/4 and 1/2 cup whole milk, and that got it to the "pour-ability" stage. I spooned the batter into the greased muffin cups. Fifteen minutes in a hot oven and it's done. A very tasty muffin (or two) to go with my morning coffee!

The person who submitted this recipe mentioned that "Mother" had everything needed for providing three meals a day-hens, a hog, and a cow. She remembers this recipe from the Depression of the 30's. It is noteable that the recipe does not include an egg. See the next blog I'm writing, about Spice Muffins during WW ll rationing, for another recipe w/o eggs.

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