It's Blueberry Season! Quick and Easy Muffin Recipe
As a child, I can remember going to the local blueberry farm to pick fresh berries to have for baking and for freezing to have all year long. It's not that I hated going to the farm, it's that it wasn't really my thing. Usually the bushes were picked over at my height and so I had to get on a ladder to reach higher. Oh, and it was always really, really HOT. I do remember one of the farms having what I'd like to think is a good old fashion swimmin' hole that we'd jump in after to cool off and then have a picnic on one of the tables near by.
Does it sound like I grew up in an episode of The Waltons yet? Basically.
Needless to say, as an adult I prefer living in the city over the country, but do like sharing some of these memories with my daughter. My mom called me the other day to let me know their small grove of blueberry bushes was quite bountiful this year and that we should make plans to come visit and let Stella pick. I instantly remembered the heat.
Lucky for Stella my parents are the only ones who pick from their bushes so no need for a ladder! We picked together and in about an hour had over a gallon of berries perfectly sweet.
Of course, the blueberry experience wouldn't be complete without a homemade snack. We made these easy blueberry muffins from an old home economics textbook. Give them a try—they are not overly sweet and easy for kids to help make.
STELLA'S SIMPLE BLUEBERRY MUFFINS
2 Cups All Purpose Flour
1/2 Cup Sugar
3 Tsp Baking Powder
1 Tsp Salt
1 Egg, Beaten
1 Cup Milk
1/3 Cup Melted Butter
1 Cup Fresh Blueberries
Preheat oven to 400 degrees. Sift all of the dry ingredients together and make a well in the bowl for the wet ingredients. In a separate bowl, combine all the wet ingredients and add to the dry. Stir wet and dry together. Add in berries and combine, but do not smash berries. Fill a greased muffin pan 3/4 of the way full. Bake 25-30 minuted and then cool on a wire rack for 5-10 minutes before removing from the pan.
*** This recipe can be gluten free by substituting Bob's Red Mill 1 for 1 Gluten Free flour and using a total of 1 1/2 cup milk and an additional tablespoon of melted butter. Batter should be sticky, but not crumbly or soupy.