I would never have asked this 80-something year old man to go out in the heat and humidity (and with the gnats) to pick blueberries for me. He wanted to get them for me because he said the good ones were really high up. Isn't that one of the sweetest things ever?
And speaking of sweet things, I really want to try this recipe for blueberry coffee cake that Edie posted the other day. It looks so yummy! I'll probably be putting a good amount of the berries in the freezer since I had some here that I had just bought for some baking. The rest will be used to stock my freezer with blueberry muffins.
- 1 1/2 cups blueberries
- 1/3 cup plus 1 tablespoon sugar
- 1 3/4 cups flour, spooned and leveled (in whatever combination of white/whole wheat that you prefer)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/4 cup oil or butter
- 1 large egg
- 1 teaspoon pure vanilla extract
Preheat the oven to 400 degrees, and prepare your muffin pan. Slightly mash the blueberries and toss with 1/3 cup sugar and set them aside.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, combine buttermilk, oil, egg, and vanilla.
Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture including the juice. Fold just until combined. Evenly distribute the mixture into the muffin cups. Sprinkle the tops with the remaining sugar.
Bake the muffins until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes.
I like to make at least a double batch of these and get most of them into the freezer. They make for a very easy, quick snack. I simply pop them into the microwave for maybe 30 seconds or a little more if needed.
This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday at Blessed with Grace.