The blueberries are in!
As anyone who reads my New England settings can probably tell, I’m a huge fan of blueberries, especially wild blueberries. Yesterday we picked up our first pint of locally-grown cultivated blueberries. So good! I’ll be making muffins and cobbler through the season. Click on the underlined links for printable recipes! And here’s the one for muffins…my mouth is watering already…
1 cup wild blueberries (fresh or frozen; I also use cultivated blueberries)
2 cup all-purpose white flour
3 teaspoons baking powder
2 tablespoons sugar (up to 1⁄4 cup for sweeter muffin)
1⁄2 teaspoons salt
1 egg (slightly beaten)
1 cup milk (preferably whole)1⁄4 cup unsalted butter, melted
Preheat oven to 350°F (190°C). Butter muffin pan for 12 muffins or line with muffin papers.
Mix dry ingredients in a large bowl (flour, baking powder, sugar salt). Mix together the egg, milk and melted butter and add to the dry ingredients. Stir lightly, just enough to dampen. Don’t worry about a few lumps!
Fold in blueberries. Optional: dust blueberries with a bit of the flour first. Add batter to muffin cups, filling them about two-thirds. Bake 20-25 minutes.
Note: For a gluten-free version, I use King Arthur Flour’s Measure for Measure Flour instead of all- purpose flour.
Wild blueberries are a personal favorite of mine and I’ve picked many a quart. The Venus Shoe,one of my earliest books, was inspired when I was picking wild blueberries at our family homestead on the western edge of the Quabbin Reservoir, the setting for my Swift River Valley series. Then there’s Maine. Picking wild blueberries on Petit Manan is a treat.