Or maybe it's more appropriate to say "seein' and eatin' blue!" My little, above-the-fridge freezer is bursting at the seams with sweet, sweet blueberries.
Last weekend we took a trip to Maine where we managed to pick 24 lbs. of berries in less than 45 minutes. The bushes were loaded, and the pickin' was easy. It was a beautiful day. Back in Illinois we always picked blueberries every summer, and I froze them, made jam, and baked with them all winter. This was the first time we have had the opportunity to head to a pick-your-own farm in six years! It didn't take long for our fingers to remember the familiar routine and rhythm of filling our containers.
Driving in Maine is so wonderful. The scenery is breath-taking. You never know what you are going to find around each curve of the road. Sometimes you will find a little humor...
What do you think of these guys? Beauty or humor, I'll let you decide!
Once back home, most of the berries went quickly to the freezer. I want to make some freezer jam, but knew I wouldn't have time this week. I can always pull them out later to make a couple batches.
I did, however, make time to whip up a batch of these...
3/4 cup milk
1/2 cup canola oil
2 cups flour (you can use 1 cup whole wheat plus 1 cup all-purpose)
1/3 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup blueberries
Preheat oven to 400 degrees. Grease muffin pan. In large bowl, beat milk, oil, and egg. In medium bowl, combine flour, sugar, baking powder, and salt. Stir dry ingredients into wet with wooden spoon. Do not overmix, there will likely be lumps. Fold in berries. Spoon into prepared muffin tin. Bake for 18 to 20 minutes. Makes approximately 12 muffins.
Lovely and sweet, indeed - enjoy!