Fresh Blueberry Muffins

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I didn’t get much of a harvest from my blueberry bush this year, so I am planning to put in some additional plants this fall. Fall is a great time to get blueberry plants in the ground in order to harvest the fruit next season; it’s also a good time to plant grapes, strawberries, blackberries, and raspberries.

Back to the blueberries, though – they’re not my favorite fruit to eat raw, but I do love them cooked. My daughter and I picked the blueberries for these from a local farm, then she insisted we bake these up.

These muffins are easy to throw together with fresh berries, but they’ll also work with frozen ones if you have some squirreled away in your deep-freeze. They are perfect both for lazy late summer mornings and back to school breakfasts.

Adapted from Food and Wine; makes 11-12 muffins

Ingredients:

  • scant 1/2 cup light brown sugar
  • scant 1/3 cup organic all-purpose flour
  • 2 tablespoons organic salted butter, melted
  • 1 teaspoon cinnamon
  • 1 1/2 cups organic all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 large egg, preferably organic
  • 3/4 cup organic sugar
  • 1 tablespoon organic, salted butter, melted
  • 1 heaping cup organic sour cream or Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup fresh blueberries

Directions:

  1. Combine the first four ingredients and mix with very clean hands until the texture is that of course crumbs. Set aside.
  2. Butter  (or line with paper liners) a 12 cup muffin pan. In a medium bowl, stir together flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer, beat the egg until frothy. Add sugar and melted butter and beat for about 1 minute. Beat in the sour cream and vanilla until well combined.
  4. Add the wet ingredients to the dry ingredients by hand and fold together with a rubber spatula. Gently fold in the blueberries.
  5. Spoon batter into muffin cups, filling them three quarters of the way up. Spoon on the topping (you probably won’t use it all).
  6. Bake for 25-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Allow muffins to cool on a rack before serving.

–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo credits: Winnie Abramson

 

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