|bushes before second picking|
|today's harvest - June 25, 2013|
|fresh blueberry muffins|
2 cups unbleached flour
1/4 cup white sugar (more if you like your muffins sweeter, but no more than 1/3 cup)
3 tsp. baking powder
1 tsp. salt
Stir those dry ingredients together.
In a measuring cup (mine has 1 cup a little down from the top, so I add to the very brim) put
1 egg and beat it with a fork. Pour in vegetable oil a little less than the 1/2 cup mark. Stir again. Fill to the brim with milk. This will be a bit more than 1 cup of liquid. If your measuring cup is exactly 1 cup, add 1/4 cup more milk to the batter.
Stir gently, over-stirred muffins are tough! Then gently stir in 1 cup blueberries (can be frozen berries, no need to thaw), careful not to break them!
Scoop into muffin tins greased only on the bottoms (muffins need to climb the sides of the tin), sprinkle tops with granulated sugar, and bake in a 400 degree oven. How long? Oh, check in 10 minutes! Remove from pan (cool muffins will stick).
My son likes no berries, so I bake a few with just plain batter. Sometimes instead of blueberries I dice a banana and use that. You can add nuts too. Replace part of the oil for some apple sauce and small pieces of apple.