For the next month, I will be revelling in blueberry season - freshly picked blueberries with milk for breakfast, blueberry muffins for tea, blueberries and Greek yogurt and honey for dessert after dinner. Some I pick myself, wild beside the ponds and lakes around here, but mostly bought fresh from the farmers markets and farmstands. Only after a month or so, will I start freezing some for winter - I love the seedy freshness of just picked berries so much I can hold off a while before stuffing freezer bags into the freezer.
My favorite recipe? Probably this one, with the perkiness of lemon zest and buttermilk. I lately have been using paper nutcups for wee little muffins - no need to grease, and a perfect little few bites of warm, oozy fresh blueberries spilling down the sides . I found them at Michael's crafts store, in the wedding department.
Enjoy the season!
To make about 10 little muffins, or 6 Texas size muffins:
Grease a Texas size muffin tin, or place paper nutcups in a regular sized muffin tin - no greasing needed.
Preheat oven to 350F.
2 cups King Arthur all purpose flour, plus 1 T. for toss the blueberries in
3/4 cup sugar
2 t. baking powder
1/2 t. baking soda
pinch of kosher salt
grated rind of one fresh lemon
1 1/2 cups fresh blueberries
1 cup buttermilk, low fat or no fat
1/4 cup canola oil
1 large egg
1 t. vanilla
Toss the blueberries in a bowl with the one T. flour and set aside.
Mix the dry ingredients ( the flour, sugar, baking powder and soda and salt) in mixer bowl.
Mix in the wet ingredients: the egg, lemon zest, canola oil, buttermilk, and vanilla. Toss in the blueberries and mix briefly.
Using an ice cream scoop, scoop 1 scoop into nutcups, or two scoops into Texas size muffin tin.
Place in preheated oven for 30 minutes, remove to a cooling rack for 15 minutes, then remove to another cooling rack.
Eat as soon as possible, savoring blueberry season, or freeze for a sweet surprise in January!
Enjoy the season!
These look really good and I have both buttermilk and blueerries in the fridge -- looks like my breakfast tomorrow!
ReplyDeleteGlad you liked, Martha - let me know how they turned out! Merci a bunch....
ReplyDeleteOh, wow. Those blueberries are gorgeous! Love all of these pictures. Blueberry muffins are my favorite.
ReplyDeleteHey, Lindsey - many thanks for your lovely comments!
ReplyDeleteAll the blueberries in the hedge outside got nabbed by the pesky birds a few days ago, otherwise this would have been my baking adventure for the day for sure! Cant beat the blueberry-lemon combo, go together like a dream :) Your muffins look divine, lovely recipe!
ReplyDeleteI just bought MI blueberries at the farmer's market a few days ago. However, it is so hot and so humid, I can't bear the thought of turning on the oven right now. So we will have to eat them all the other delicious ways.
ReplyDeleteYour muffins look wonderful - I love blueberry muffins!
Is it hot and steamy by you?
It's me again - I'm Anonymous today! (Hit the publish button before I signed my name - Sorry!)
ReplyDeleteNice to meet you, Sasha! I don't know why I thought of blueberries as an American fruit, as clearly they are in Wales as well:) Enjoying your blog, and glad you liked the wee muffins - thanks!
ReplyDeleteLove your baking blog!
Oh, I don't blame you a bit, Barb, and we've just received your sweltering heat and humidity - that I could've done without. Hope you're holding up well and drinking frosty blueberry smoothies:) Stay cool!
ReplyDeleteDelicious, can I use othr summer fruit??
ReplyDeleteAnon, berries, absolutely. But if you want to use peaches, plums, or apricots or pears, that will change the moisture ratio and you may end up with soggy muffins. If you do want to try one of those, I'd add a little less fruit, and toss the fruit with a teaspoon of flour - then cross your fingers.
ReplyDelete