Over the last few weeks I have been harvesting blueberries from the two bushes we planted in May. What a surprise to get at least 2 pints from them, when we thought this first year there would be no harvest all. The berries are big, plumb, blue jewels and I'm looking forward to many years of blueberries in the freezer to utilize in new recipes.
An old favorite I made this morning was blueberry muffins. This is a tried and true recipe I have been using for years and it never fails to make delicious, moist muffins. I like to get the dry ingredients together the night before as well as the wet ingredients which I stick in the fridge. The following morning I just have to give it all a quick stir up, throw in the blueberries and as fast as you can say "Easy as a Sunday morning", there you have a dozen hot muffins coming out of the oven.
Blueberry Muffins (makes 1 dozen standard size muffins)
2 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
3 tsp baking powder
1 cup milk
1/3 cup vegetable oil
1 egg, slightly beaten
1 cup blueberries (frozen ones work best)
Preheat oven to 400 degrees and grease 12 muffin tin cups. Sift together the flour, sugar, salt and baking powder in a medium size mixing bowl. To that stir in the blueberries and coat with the dry ingredients.
Combine the milk, oil and egg together and pour into the dry ingredients. Mix until combined but do not overmix. Using a 1/4 cup measuring cup, fill the muffin tins. Sprinkle a small amount of granulated sugar over the top of each muffin. Bake for 20-25 minutes or until golden brown. Let cool at least 5-6 minutes before removing muffins from tins.
2 comments:
They look delicious! I can't wait for our new front yard bushes to produce next year. They all gave forth about 6 berries each, which I ate while watering the other day. It was fun to compare the fruits of each bush.
Yum!
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