In my world, there is no number. I would absolutely win a blueberry-eating contest.
I love blueberries!
Right now I’m reading my Bible and munching on my favorite berry. I have purchase a five pound bucket at times and easily devoured it in one day.
It’s nothing for me to eat a pint at a time.
It’s probably the only healthy food I overeat as I prefer unhealthy carbs and sweets.
Needless, to say, this is my favorite month of the year because blueberries are plentiful and cheap.
But quess what? I don’t like blueberry pie at all. And I don’t like frozen blueberries either.
However, I do like blueberry muffins (only my own) and I just made a blueberry-lemon bread that was wonderful.
(One word about this recipe. The author does not mention what to do with the two tablespoons of flour. It’s to coat the blueberries before you had them to the batter. It’s something I also do. I doubled the recipe as well. Also, I added equal amount of lemon AND lime juice and because I didn’t pay attention to my measuring cup I ended using 2/3 cup of each instead of what should have been 1/2 cup each for a double recipe. If I make a single loaf next time, I will use 1/3 cup of each rather than the 1/4 cup called for.)
“Why only my own blueberry muffin recipe?” you ask.
And even if you didn’t, here’s why.
I like muffins that are more fruity so I always add lots more blueberries than the recipe calls for. Also, I hate “cakey” muffins-you know the kind. They taste more like a cake with some blueberries thrown in rather than a muffin which to me should be a little on the coarse side resembling bread rather than cake.
So here’s my blueberry muffin recipe. Remember, if you like “cakey” these are not for you. These are dense and loaded with blueberries, almost have to eat them with a knife and fork. Delicious when served warm with butter.
Rebecca”s Blueberry Muffins
- 1 1/3 cups flour
- 1/3 cup sugar
- 2 1/2 tsps. baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/3 cup melted butter
- about 1 cup blueberries, sprinkled with flour
Combine the first four ingredients in the larger bowl
In a separate bowl, combine the next three ingredients.
Add the dry ingredients to the wet by folding in gently.
Add the blueberries and fold in gently. I, of course, add about an extra 1/2 cup. Love me my blueberries!!!
Bake at 350 until golden brown. About twenty minutes.
Slather with butter and eat ’em up.
(You know what? Why not add a Tblsp of lemon juice to the batter.)