Here in Canada it’s blueberry season. We have quite a few ‘pick your own’ farms where I live. It’s an annual tradition to gather up the kids and go get Grandma and head off to one of the farms to pick blueberries. We have fun eating and picking those delicious fresh little berries.
I think it would be in the farms’ better interest to weigh their customers on the way in to the berry patch and on the way out. I bet everyone is a pound heavier when they leave.

Blueberries freeze very well. I rinse them in a colander, let them dry a bit then put them in freezer bags and freeze them. We love blueberries in everything!

The recipe below is one of my favourites for blueberry muffins.
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 cup milk
¼ cup melted butter
1 teaspoon grated lemon rind
½ cup chopped walnuts or pecans
¾ cup fresh or frozen blueberries (do not thaw)
Stir flour, sugar, baking powder, lemon rind and salt together. In another bowl combine eggs, milk and melted butter. Add all at once to dry ingredients. Stir in nuts and blueberries, until just mixed and batter is lumpy. Fill muffin cups 2/3 full.
Bake muffins at 400°F for 20 minutes or until done.

Try our, Raspberry Chocolate Chip Muffins

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