Happy Friday Friends! Welcome to my first installment of Foodie Fridays where I look forward to chatting all things FOOD with you. What a delicious thought!
Summer fruits are drawing to a close, so I’m trying my best to eat and bake with as many blueberries, blackberries, figs and peaches that I can. Blueberries are one of the fruits of choice for our family. My 3 year old eats so many, his teeth turn blue. Literally. I panicked the first time it happened.
On a recent vacation to New Hampshire, we had the thrill of a pick-your-own experience on the largest blueberry farm I’d ever seen. Picture row upon row of bushes over 5’ tall and laden with huge juicy ripe berries. Straight out of the promised land, I’m convinced! We picked 10 pounds and after eating pound after delicious pound, blue teeth and full bellies, I made blueberry muffins. A.MAZE.ING.
Forget the store bought box with the pathetic tin of processed blueberries. This is the real deal. If you’ve never had fresh blueberry muffins, you’re missing out on one of life’s pleasures. I don’t want you to miss out, so hop on over to Harris Teeter who has them on sale this week and prepare to bake these delicious beauties:
1 stick of butter, room temperature
1 ½ c. white sugar
½ c. milk
1 T. vanilla
2 c. flour
2 t baking powder
½ t. salt
1 pint of fresh blueberries
Cream your eggs, butter and sugar together. Add in your flour, baking powder and salt and then the milk and vanilla. Now, gently fold in the blueberries – don’t use a mixer, this must have the finesse of a hand-stir so they don’t lose their shape. You could eat the batter at this point, but it truly does get better. Grease your muffin tins (you’ll thank me later). Fill muffin tins ¾ full and bake at 350 degrees for 30 minutes. Your family will come out of the woodwork at the wondrous smell coming from your oven. Drooling. Begging. Hailing you as Queen. It’s a marvelous experience. The muffins are divine and I hope you have a great weekend.