Blueberry Muffins

Love these Michigan blueberries.

Locavorious blueberries came primarily from Sodt’s Berry Farm in Jackson.  If you stroll around the Ann Arbor Farmers Market, you’ve probably seen Dave & Karen’s big, juicy, beautiful berries.  Some of our other berries came from Gibbs Berry Farm in Eaton Rapids, and a few pounds came from the Dexter Blueberry Farm….yes, I put my husband and kids to work.

Ideas for how to eat your frozen Locavorious blueberries:  Eat them right out of the bag!….frozen or thawed slightly. Use frozen directly in recipes.  (Reduce the amount of liquids added to recipes if the recipe calls for fresh fruit.) Add them to pancakes, muffins, cobblers and pies. Use as topping for ice cream. Mix into yogurt.

And now for a recipe…

 Blueberry Muffins

Adapted from “The Best Blueberry Muffins” in Muffins by Elizabeth Alston.

 

½ cup (1 stick) butter, at room temperature

~3/4 cup sugar

2 large eggs

1 teas vanilla

2 teas baking powder

¼ teas salt

1 cup all-purpose flour

1 cup whole wheat flour

½ cup milk

2 cups frozen Locavorious blueberries

Optional: 1 T sugar mixed with ¼ teas nutmeg

 

Heat oven to 375o F.  Grease 12-muffin pan, or use foil baking cups.  

Beat butter until creamy.  Beat in the sugar until pale and fluffy.  Beat in eggs, one at a time.  Beat in vanilla, baking powder and salt.  

Fold in half the flour with a spatula, then half the milk.  Add remaining flour and milk.  Quickly fold in the blueberries, still frozen.  (Batter will start to get stiff quickly because of the large cold berries.)  

Scoop batter into muffin cups.  Sprinkle with nutmeg sugar if desired.

Bake 25-30 minutes, or until golden brown.  Let muffins cool ~ 30 minutes in the pan before removing.

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