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!

Big Blues

Preheat oven to 350F

Mix together:

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.