|bushes before second picking|
|today's harvest - June 25, 2013|
Frozen blueberries are great to snack on too!
|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.
1/3 cup vegetable oil
milk (how much is explained below)
I use a measuring cup where the 1 cup line is a bit below the rim, so I measure the oil, stir in the egg, then fill to the very tippy top with milk. This give just the right amount of liquid for the muffins. If your measuring cup is different, use 1/3 cup oil, 1 egg, and 1/2 cup milk.
Pour this liquid into the dry ingredients, stirring gently. Ever so 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, which is easiest if they are frozen.
Scoop into muffin tins (you will get 12) 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.