Since childhood there is one aspect of summer that I love, that I look forward to, and that is berry season. Lately we have been smitten over blueberries. You may remember this… well that was just the beginning.
Last weekend the girls and I went picking.
Elle and I picked 9 pounds of berries…
and Maggie, well, Maggie ate about nine pounds of berries. She nearly resembled another girl who over did it on blueberry…
For the record I did offer to have them weigh her along with the other berries.
When we returned from the farm we got busy baking a few favorite recipes: blueberry buckle and blueberry muffins. Two recipes from our favorite Southern Living Cookbook. These sweet treats at breakfast combined with bacon had my house smelling like a state fair and honestly, I liked it. A lot! What’s your favorite blueberry recipe?
This is our favorite blueberry streusel muffin recipe from The Ultimate Southern Living Cookbook… a must have:
- 1 3/4 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sugar
- 2 teaspoons grated lemon rind
- 1 large egg, lightly beaten
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh or frozen blueberries, thawed and drained
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1/4 cup sugar
- 2 1/2 tablespoons all purpose flour
- 1/2 teaspoon gorund cinnamon
- 1 1/2 tablespoons butter or margarine
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened.
Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter into greased muffin pans, filling two thirds full.
Combine 1/4 cup sugar, 2/1/2 tablespoons flour, and cinnamon; cut in butter with a pastry blender until mixture is crumbly. Sprinkle over batter. Bake at 400 degrees for 18 minutes or until golden. Remoe from pans immediately. Yield: 1 dozen.
*If using frozen blueberries, thaw and drain them, and pat dry with paper towels. This will prevent discoloration of batter.
{ 4 comments… read them below or add one }
If I went picking, I too would resemble a blueberry! I do love them during the summer.
pve
I printed off the recipe and can’t wait to make them tomorrow. Thank you!!
Love freshly picked blueberries - might have to swing by the farmer’s market and pick up a few baskets!!
Mindy,
I don’t really have an actual recipe for the blueberry nectarine crumble I made last night. But it went something like this:
1 pint organic blueberries
4 organic nectarines
1 cup quick oats
1/2 cup brown rice flour (I’m gluten-free, you could use regular white or whole wheat flour)
1/2 cup sugar
4 Tbsp butter, softened
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup chopped walnuts (optional)
Peel nectarines and chop up. Put nectarines and blueberries in a baking dish.
Combine dry ingredients. Rub in butter until mixture resembles coarse crumbs.
Sprinkle evenly over fruit.
Put in oven at 350F for about 30-40 minutes until top browns a little and fruit is soft and bubbly.
Serve with custard, cream, ice cream or a cold glass of milk.