August 8, 2012
Blueberries are one of my favorite fruits. Every year I anxiously await blueberry season to purchase or pick fresh plump berries. I love the subtle tart sweet taste of blueberries, I love their sweet popping texture and I love petite size that is so easy to pick. But what I love most about blueberries is that my grandmother made blueberry muffins all summer long. Every Sunday we would go to my grandparent's house for breakfast and she would always have a batch of blueberry muffins cooling. She would get up early in the morning to bake 3 to 4 dozen before the heat of day set in. We would slather butter on the still warm muffins and eat our fill. Every year, I too make batches of muffins for my family during blueberry season and every year I put a few pounds calling it my blueberry weight. It is worth it-I just run a few extra miles.
This is my favorite recipe cut out from a magazine many years ago. It is a basic muffin recipe that you can alter with additional spices or lemon zest if desired.
makes 12 to 14 muffins
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon lemon zest - optional
1/4 teaspoon nutmeg - optional
1 1/2 cups blueberries - I add extra because I like my muffins packed with blueberries
1 cup milk
1/4 cup canola oil
cinnamon and sugar mix to sprinkle on top
Preheat oven to 425F
Line or Grease medium sized muffin tin.
Combine flour, sugar, baking powder, and salt in a large bowl.
In a small bowl, beat egg slightly, stir in milk and oil then add all at once to the dry mixture.
Stir lightly until the liquid is absorbed. The batter should be lumpy do not over mix or your muffins will be tough.
Spoon batter into muffin tin (I use a large ice cream scoop) filling 2/3 to 3/4 full.
Sprinkle muffins with cinnamon sugar mixture.
Bake 20-25 minutes until cake tester is crumb free and some of the blueberries have burst.