Blueberry Muffins – “Big Blues”

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.

A well-used recipe!

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.


One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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