It is summertime and berry picking season. We have had a few fresh blackberries. Strawberry season is just past, and blueberries are in full swing. There are a number of Pick Your Own farms in our area. My daughter-in-law picked 10 pounds of blueberries last weekend and I was the fortunate recipient of some of them. Of course, they were best eaten fresh all by themselves, or mixed with Greek yogurt or ice cream. I adapted this recipe from one offered at the San Juan Inn in Friday Harbor, Washington. it is included in a lovely little book titled Breakfast in Bed Cookbook which features the best B&B recipes from Northern California to British Columbia collated by Carol Frieberg.
I made these muffins and still had plenty leftover to freeze or can. The recipe is simple, results are delicious, and, well, now all gone!
Blueberry Muffins with Streusel Topping
3 cups flour
1/2 cup sugar
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, stemmed and rinsed
1 1/2 cup milk
1/3 cup vegetable oil
For Streusel Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon or pumpkin pie spice mix
Preheat oven to 400 degrees. Spray 2 medium size 12 cup muffin pans with cooking spray. Combine dry ingredients in a large mixing bowl. In a smaller bowl, beat eggs, milk, and oil together. Add wet ingredients to dry ingredients and stir gently until just moistened.
Fill muffin tins 2/3 full. If there is not enough batter for all of the 2nd tin, fill remaining cups half full with water. Mix topping ingredients and sprinkle each muffin with about 1 Tablespoon topping. Bake for 20 minutes, or until a toothpick inserted in middle of muffin comes out clean (a crumb or two is OK, but wet batter does not cling to pick).
This makes about 2 dozen muffins.
Next post will feature the jam I made with the remaining blueberries! What is your favorite summer fruit? What goodies do you make with extra ripe fruit?