“Maine and Michigan have the best blueberries in the United States. Bet you didn’t know that. Did ya?” says the man at the little blueberry farm each August.
August is blueberry picking season in my home state of Michigan. It’s around this time that my family begins to accumulate a little blueberry farm of our own.
We are reminded of this abundance of blueberries each time we open the refrigerator and see dozens of plastic Tupperware containers filled with handpicked blueberries.
These blueberries are used to create delicious blueberry crumble, blueberry pancakes, pies and pastries.
Blueberry muffins were by far my favorite part of August.
My mom would make the most delicious blueberry muffins for breakfast each morning.
You don’t, however, have to wait until late summer to enjoy these treats.
Whether you’re going home to spend the holiday with your family or simply spending a day relaxing in the dorms, these treats will be ready in no time at all and you’ll be smiling and satisfied.
Blueberry Muffins Adapted from allrecipes.com
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1 teaspoon of vanilla
Optional Crumb Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees and grease muffin cups.
Combine flour, sugar, salt and baking powder.
In a separate bowl add the vegetable oil, egg, milk and vanilla.
Mix well. Combine this with the flour mixture and fold in blueberries.
The batter will have a thick consistency.
Fill the muffin cups to the top. Bake 20-25 minutes.
Optional Crumb Topping:
Mix sugar, flour, butter and cinnamon. Use the back of a fork to mix.
Sprinkle on top on the muffins before baking.
If you’re not a blueberry fan, try one of these excellent variations:
Replace the milk in the recipe with apple, orange or pineapple juice.
Zest half a lemon and add to the batter.
Use frozen raspberries, strawberry slices or banana slices for a fruity twist.
Add three tablespoons of peanut butter to the batter. Mix well.
Before putting them in the oven, drop a teaspoon of your favorite fruit jam, jelly or preserves on top of each muffin batter cup. After they’re baked, you’ll bite into a sweet surprise.
Add two cups mini chocolate chips, one cup mini marshmallows and half a cup of toasted coconut for s’mores muffins.
Replace the oil in the recipe with applesauce or plain yogurt to cut the calories without sacrificing flavor or texture.