Blueberry Muffins

What a great first week down at A&M it's been! My friend Katie has been here for a few days, catching up with everyone before she heads off to Notre Dame for an REU (a summer research program). She always thinks of fun stuff to do; this week, we ended up going blueberry picking! There's a little farm about 45 minutes away run by a family, and they let people come and pick berries. It's a great deal - just a few dollars a pound - and the family gets all of the excess blueberries off their hands!

Interesting fact about blueberries: blueberries start out white! As they ripen, they turn yellow, then pink, and then darken to that gorgeous navy blue. It was really cool to see them all on the vine in so many colors. We got over 2 and a half pounds of berries in an hour...more than enough to have a breakfast feast! The night we picked them, my sister and I whipped up these muffins, along with the pecan pancakes - an awesome breakfast dinner!

My sister made these muffins, so I don't have too many pictures of the cooking process. But they're delicious! Note that they're still really pale once you take them out of the oven, so you have to use a toothpick to test for doneness. 

 

Blueberry Muffins

Source:The Hummingbird Bakery Cookbook

Makes 12-16 muffins

Ingredients

• 2 1/4 c. flour
• 1 3/4 c. sugar
• 1 t. salt
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1 1/2 c. buttermilk (or just under 1 1/2 c. milk with 1 1/2 T. vinegar)
• 1 egg
• 1/2 t. vanilla
• 5 T. butter
• 1 pt. (2 cups) blueberries

Before you start:Preheat oven to 325 degrees and melt your butter. Line a muffin pan with paper muffin cups.

Recipe

Combine flour, sugar, salt, baking powder, and baking soda in a bowl. Beat with a mixer to combine.
In a small bowl, mix the buttermilk, egg, and vanilla. Slowly pour this into the flour mixture and beat until just combined.
Pour in the melted butter and beat on low speed to combine, then beat the dough at medium speed until it is smooth.
Fold in the blueberries with a wooden spoon until evenly distributed.
Fill each muffin cup 2/3 full, and bake for 20-25 minutes. Muffins are done when they start to brown and when an inserted toothpick comes back clean.

Thanks for reading and happy cooking!