A family friend owns a blueberry patch with a couple hundred large bushes. The patch has early, mid and late ripening berries, so the picking is good from August right through early September. It’s a bit of a long drive for us to go there so we try to make every visit worthwhile. We went a few weeks back and picked nearly 19 pounds of delicious, plump berries. About half went straight into two batches of rhubarb-blueberry wine, but we set a few berries aside to make goodies like blueberry muffins, waffles, and pancakes.
One thing I’ve noticed about older cookbooks is the lack of muffin recipes. My grandmother’s cookbook/recipe stash has exactly two muffin recipes: bran and corn. Yuk! I guess people just didn’t make a lot of muffins back then. If anyone knows why or has their hands on pre-1940 fruit muffin recipes, I would love to hear from you about this.
I adore muffins, in part because they freeze well and with 30 seconds in the microwave I can have a tasty treat at the ready. Here’s a simple blueberry muffin recipe for you to try:
Easy Blueberry Muffins
1/2 cup margarine
1 1/4 cups white sugar
1/2 cup soy or almond milk with 1/2 tablespoon lemon juice added*
2 cups white flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
2 tablespoons white sugar
*Add 1/2 tablespoon vinegar to a 1/2-cup measure. Fill to top with soy or almond milk and allow to sit for five minutes. Buttermilk can also be substituted.
Preheat oven to 357 F. Grease and flour muffin pan.
In large bowl, cream together margarine and sugar. Add eggs and mix well. Mix in milk/vinegar mixture. Add 1 1/4 cups of the flour, baking powder and salt, and stir just until incorporated.
In separate bowl, mix remaining remaining flour with your blueberries to coat. Add them into your batter. Spoon batter into prepared muffin cups, filling each cup about 2/3 full. Sprinkle tops with sugar.
Bake for 30 minutes, or until golden brown. Allow to cool 5 minutes in pan before trying to remove. Remove carefully to cool on rack.