Saturday, November 15, 2008

A Precious Commodity, Blueberries

With blueberry season long behind us, I was pleasantly surprised to find a bag of blueberries when I cleaned out my freezer earlier in the week. I had dutifully frozen them after purchasing a large quantity at the farmer's market this summer, planning ahead for the days when local blueberries were nothing but a memory. This morning, I used half of them, which was kind of a scanty amount, squirreling away the rest for another day. A precious commodity, blueberries.

With batter stirred, berries folded in, and pan in the oven, I left my kitchen for awhile to tend to other tasks. It wasn't long before the delicious aroma of muffins filled the house, causing hungry children to beg for breakfast. Blueberry muffins are a favorite with our family, and a dozen is barely enough for the five of us. As we split open the muffins and spread them with butter, the loud clangs and clamor of the morning were replaced with contented sighs and smacking lips. Peace was restored once again. A precious commodity, blueberries.

Best Blueberry Muffins

2 C flour
1 C sugar
2 t baking powder
1/2 t salt
2 extra large eggs
1 stick of butter, melted and cooled
1/2 C milk
2 t vanilla
1 C blueberries, fresh or frozen is fine
turbinado (raw) sugar

Preheat oven to 400°.

Wisk together dry ingredients. Add milk, eggs, vanilla and butter and mix until just combined. Carefully fold in blueberries and spoon into greased muffin cups, filling each about two-thirds full. Sprinkle with turbinado sugar and bake for 15-18 minutes, or until golden brown and cooked through.

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