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Wild Blueberry Muffins

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By Amy Conley, Conley Farm | Apr 24, 2014

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We were so fortunate to have purchased land that is loaded with wild blueberries. They are smaller than your average blueberry, but they are delicious. It is very time consuming to pick them, but so worth it. Last summer was my best season, and I think I picked more than 30 pounds of blueberries. My husband and boys helped too, but I am by far the fastest picker. I would say it takes an hour a pound because they are small, and I have to find the best bushes. There is nothing like wandering around paths and woods looking for the largest berries. I tried counting the bushes once and there must have been hundreds of them, and they all grow together. I have been trimming the best bushes to get ready for the upcoming season and thinking of all the yummy things I can make with my blueberries.

The best part about picking berries is freezing them for use over the winter. I love using them in oatmeal, smoothies, crisps, muffins, and the list goes on. I enjoy these frozen beauties almost everyday until the next season begins. I hope you enjoy my muffin recipe.

Amy’s Blueberry Muffins

Yields 12 muffins.

3/4 cup milk

1/4 cup lemon juice and zest of 1 lemon (you could substitute orange juice for a different flavor)

2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 farm fresh egg (I guess you could use store bought if you don’t have chickens in your backyard or support your local farmer)

1/4 cup canola oil

1 teaspoon vanilla

1 cup yummy blueberries (fresh or frozen – mine are frozen)

Heat oven to 375 F.

Mix milk and lemon juice; set aside to thicken. I sometimes put in a little Greek yogurt to thicken it (no more than 1/4 cup).

Combine dry ingredients: flour, sugar, baking powder, cinnamon, lemon zest and salt. Add egg, oil and vanilla to milk mixture.

Add wet ingredients into dry ingredients, fold in blueberries. Bake for 22 to 25 minutes.

Enjoy, from my farm to your table.

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