Each year I take the children berry picking at a local farm.
I've found that early June is best for blueberries around here.
I was hoping for a load of raspberries this time as I've been pinning raspberry jam recipes!
But no such luck - too early for raspberries!
But the blueberries didn't disappoint.
I added my own touch to a blueberry muffin recipe I found and they turned out perfectly!
Go get some fresh local blueberries and try this recipe - you'll thank me!
1 1/2 c. flour
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. canola oil
1/3 c. milk
1 c. fresh blueberries
1/2 c. sugar
1/3 c. flour
2 Tbsp. brown sugar
1/4 c. butter (softened, not melted)
1 1/2 tsp. cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place canola oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Line muffin tin with 8 large cupcake wrappers (they stand up fairly high over the top of the pan).
Toss blueberries with 1 Tbsp. of flour. Fold in blueberries.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 2 Tbsp. brown sugar, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork.
Fill muffin cups 3/4 full and sprinkle with crumb topping mixture.
Bake for 20 to 23 minutes in the preheated oven, or until done.
Should make 8 large muffins.
What yummy things are you baking this summer?