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Summer Produce: Blueberry Muffins

By Every Tradition · Every TraditionBread Breakfast fruit Muffins produce summer garden

My favorite time to pick blueberries is when they are ripe enough and so abundant that you can just barely knock them off the bush into the bucket!

Here is our go-to blueberry muffin recipe:

Blueberry Muffins

Ingredients:

3 c. all-purpose flour
1 c. white sugar
4 tsp. baking powder
1 tsp. salt
2/3 c. milk
1/2 c. vegetable oil
2 eggs
2 c. fresh or frozen blueberries
4 Tbsp white sugar (set aside)

Directions:

Preheat the over to 400⁰ F.
Combine flour, sugar, baking powder and salt in a bowl. Make well in center.
In a separate bowl, stir together milk, oil and eggs; add to dry ingredients.
Stir together just until moistened.
Fold in blueberries.
Spoon into greased or paper lined muffin tins, filling 2/3 full.
Sprinkle batter evenly with remaining sugar
Bake at 400⁰ F for 20-25 minutes or until golden.
Remove from pan immediately and cool on wire rack

I have made these 3 times in the last 2 weeks. They are still a favorite, best served warmed or lightly reheated. I store them in the refrigerator if I have leftovers. The batter is a little thick. Don't let that surprise you. I also like to sprinkle brown sugar on top in the place of white sugar, but they are delicious either way.

Enjoy!

Carrie

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