Blueberries are ripe for the pickin’ here in Connecticut. And picking them by hand – well, let’s just say there’s nothing like it. I don’t know what I like best…making something with them or just eating them straight off the shrubs! It may just be a tie.
Around here, a tray of classic blueberry muffins don’t last very long. The boys really dog them! The good thing about that is that the muffins don’t hang around too long – they are very best eaten that same day – or even the following day as long as they’re in an airtight container.
I found this classic blueberry muffin recipe in an old children’s cookbook. I’ve tried other more sophisticated versions that add a little more of this and a little of that, but my son Conor always polishes off the simpler version.
So keeping it simple, and good, here’s a keeper of a recipe.
Conor’s Favorite Blueberry Muffins
1 1/2 – 2 cups fresh blueberries (we like the blueberry to cake ratio……more blueberry than cake!)
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1/2 cup whole milk
1/2 cup canola oil
Preheat oven to 350 degrees F. Wash blueberries and dry. In a large mixing bowl, combine flour, sugar, baking soda, and salt. In a smaller bowl, combine beaten eggs, milk, and oil. Add wet ingredients to the dry ingredients and lightly stir to combine. Fold in the blueberries.
In a muffin tin lined with paper muffin cups, take an ice cream scooper and scoop into each paper cup. Each cup should be 2/3 full. Bake for 20 minutes or until the muffins are cooked through (I use a toothpick to ensure doneness).
Serve immediately (hot muffins are the best!), or let cool on a rack and store in an airtight container to be nibbled on later.
To enjoy these muffins with “the real deal” French Press coffee, go to www.noramurphycountryhouse/magazine/summer-2013/house blend/french-press-for-two