Friday, July 16, 2010

blueberry muffins

     We went to u-pick blueberries last weekend which turned in to quite an adventure. We went before to get strawberries and the little on was content with hanging out in the stroller as we picked to our hearts content. This time around, she is a little older and realizes that it's more fun to walk around than sit in the stroller with nothing to do or get into. Well, one of my latest Goodwill finds was one of those baby leashes (is that what it's really called?) so you can keep hold of your kid but still let them have the freedom of walking around. Miss E thinks it's a game for now and loves her new freedom. So, off we go to the blueberry patch, kid on a leash in tow. I might have mentioned before: Miss E's very favorite food is "Bubbles" a.k.a. blueberries. We start picking, and she all of the sudden realizes what we are doing and goes nuts. She eats them off the ground, out of our box, off the trees. Some were green, some were blue...she wasn't discriminating. At least they don't spray their plants with any chemicals! Lesson learned: when picking blueberries, Miss E and Daddy go to the park!
     Enough of the story. We are all here for recipes, right? We decided to make the classic blueberry muffin with some of our freshly picked blueberries. There is just something special about the tart sweet taste of fresh blueberries that makes everything you make with them better! I might get motivated to make more treats with them....or we might eat them out of the box....or we might go pick some more!
Recipe from B Hand G New Cook Book 

1-3/4 c flour (I use half wheat/half white)
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 c milk
1/3 c cooking oil
3/4 c fresh blueberries (frozen if that's all you have)
1 tsp shredded lemon peel
  • In a mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in center.
  • Combine egg, milk, and oil. Add all at once to the flour mixture.
  • Stir till just moistened (will be lumpy). Stir in blueberries and lemon peel.
  • Grease muffin cups or line with cups. Fill 2/3 full. 
  • Bake in 400* oven about 20 minutes or till golden.

No comments:

Post a Comment

Special Note

For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
Related Posts Plugin for WordPress, Blogger...


Follow Me on Pinterest Pin It