Farmers markets are a great way for me to fill in what I am not growing myself. I spend a few days each week doing sustainability consulting at the University of Pennsylvania in Philadelphia, so I enjoy being there on Wednesdays when the farmers market hits campus. I get access to more farmers growing different items and with a growing season that is 2 weeks or more off from mine, extending my fresh produce season.
This week I picked up blueberries and garlic scape from Beechwood Orchards in Biglerville, PA.
Our first use of blueberries each year is “Big Blues” – blueberry muffins. I first discovered these muffins at a bed & breakfast in Edenton, NC in 1988.
We love these muffins – there is almost more blueberry than muffin!
Preheat oven to 350F
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs (from Farmer Kim)
1/2 cup milk
Add, and mix just til combined, the mixture will be a bit lumpy:
2 cups flour
1 tsp baking powder
1/2 tsp salt
Gently fold in:
2 cups blueberries (from Beechwood Orchards)
Pour batter into muffin tins, either lined with paper cups or sprayed with oil.
Bake 30 minutes. Cool on a wire rack.