While up North fishing, we came across the most delicious wild blueberries I have ever tasted. I couldn't believe their abundancy in a place that feels as though nothing could possibly thrive, but they were truly everywhere (which is probably why we never saw a bear near camp, he had enough food to feed him for a long time!)
One sunny afternoon, we parked our boat on the side of an island and while Adam continued to cast into the lake, I picked a large freezer bag full of fresh, juicy blueberries..
and what have I done with all those berries? Baked with them, of course!! We were craving blueberry muffins and so I have been baking batch after batch of these delectable little muffins to feed Adam for breakfasts or even quick snacks. They are perfect for either!
Don't they look delicious? They are...trust me! Have a few extra blueberries on hand? Heres the recipe (from Companys Coming)..please, please do yourself a favor and makes these...today!!
1 3/4 Cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 Cup Margarine
1/2 Cup Sugar
3/4 Cup Milk
1 teaspoon Vanilla Extract
1 Cup Blueberries
1 Tablespoon Flour
In large bowl put flour, baking powder and salt. Stir together thoroughly. Make a well in center
In another bowl, cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour in to well. Stir just to moisten, batter will be lumpy
Stir blueberries with light flour. Fold in to batter. Fill greased muffin cups 3/4 full. Bake in 400 degree oven for 25 mins until nicely browned. Makes 16