T and I went to my parent’s house this past July for the 4th. While there, we helped pick blueberries from the 60+ year-old bushes that my granddaddy planted. (I’ll mention here that these bushes do their thing every year without any chemical pesticides or fertilizers. Just good ol’ sunshine and rain.)
During the summer months, mama and daddy typically pick anywhere from 3-6 gallons (yes gallons) of blueberries every-other day. Once the berries are picked, they wash, dry, and freeze them. They’ve got the whole process down to a science. For Christmas mama makes homemade blueberry and fig jam. (I’ll save the figs for another post.)
While home this July, T and I picked our own cache of berries. Wanting to preserve this rare treat, I haven’t used any of the berries, until now. I woke up this morning and thought to myself, “I think I’ll make some blueberry muffins!”
This is a super-simple recipe– you don’t even need a mixer. The muffins are slightly crispy on the outside, and moist on the inside. Serve with a pat of butter and a cup of French press coffee, and you’ve got one heck-of-a breakfast.
(ps… I think these photos turned out great! I usually have trouble getting enough natural light in the Cracker Box Kitchen, so I took the muffins out to the back yard and set everything up out there. The light was perfect!)
-1 1/2 cups all purpose flour
-1/2 cup wheat flour
-1/2 cup sugar
-1 tablespoon baking powder
-1/2 teaspoon salt
-1 cup milk (I used non-fat lactose free)
-1/4 cup vegetable oil
-1 cup fresh or frozen blueberries
Preheat oven to 400° . Grease muffin pan with shortening or butter. (Makes 12 muffins).
In a large bowl with a fork, mix flour, sugar, baking powder, and salt. Remove about a 1/2 cup of dry mixture and place in separate bowl. In another bowl, lightly beat egg, milk, and oil with a fork. Add egg mixture to larger portion of dry mix and stir with a spoon until just mixed. Batter should be lumpy. (Avoid over mixing which will make the muffins tough.) Pour blueberries into 1/2 cup of flour mixture and toss until coated. Mix coated blueberries into batter. Spoon batter into greased muffin pan. (Be sure to wipe any spills from pan.)
Bake muffins 20-25 minutes until they are well risen and golden, and a toothpick inserted in the center comes out clean and dry. Immediately remove muffins from pan onto a wire rack. Serve right away.
Recipe Source: adapted from Good Housekeeping Illustrated Cook Book, (c)1989