This summer, I’ve been learning more about in-season produce. In the past, I assumed that fruit grew all summer long. I knew certain fruit tasted better during certain months, but didn’t realize that you couldn’t find fresh strawberries, for example, in late June. I learned this lesson the hard way, as I showed up every weekend at Tower Grove Farmers’ Market looking for strawberries…and instead found overflowing pints of blueberries. I’m somewhat ashamed to admit that it took me three weeks before I realized that strawberries were gone for the summer…and they weren’t coming back.
I’m not complaining, though. I bought one of the overflowing blueberry pints on a whim, and realized that I had a great excuse to try many of the blueberry recipes I’ve been saving up. A few weeks ago, I made Brown Sugar Blueberry Cookies. This week, I went traditional and made Blueberry Muffins.
These muffins were moist, fluffy, and chock-full of Farmers’ Market blueberries. I sprinkled the top of each muffin with a combination of cinnamon, nutmeg, and sugar, which reminded me of the cinnamon-sugar toast I used to eat when I was little. I didn’t use muffin or cupcake liners, and looking back I wished I had…There were so many berries in the batter (2 1/2 cups) that during the baking process, they began to pop and explode. This made for delicious muffins, but also a very unappetizing-looking baking pan (photo note: see blackened blueberry juice on the upper right-hand corner).
However, liners or no liners, the muffins turned out well. I like muffins best when they’re right out of the oven, but these muffins retained their buttery goodness days later. I brought them into the office on Wednesday, and people kept taking one for a mid-afternoon snack (one woman even tried to hide a couple from her co-workers). If you have an abundance of fresh berries in your refrigerator, and want a delicious excuse to use them, you may have met your recipe match…
Blueberry Muffins (adapted from here)
- 1/2 cup butter or 1/2 cup margarine, at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup milk (I used 2%)
- 2 1/2 cups fresh blueberries
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With the mixer on low, fold in half of flour into batter, then half of milk; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch. (I baked mine for about 26 minutes, but I would check the muffins every few minutes or so after 20 minutes).