It’s blueberry season and you got a little over zealous at the local U-pick. Yeah, it happens to the best of us.
Try this delicious recipes from the USDA 80 years ago.
3/4 cup milk
2 cups flour
4 teaspoons baking powder ( AKA: 1 Tablespoon +1 teaspoon)
1/4 cup sugar
1/2 teaspoon salt
4 Tablespoons of melted butter or vegetable oil or whatever kind of fat
1 cup of blueberries or huckleberries, washed, stemmed and dried.
1. Combine all the dry ingredients in a large bowl.
2. In another bowl combine all the wet ingredients.
Bluberries or huckleberries count as a wet ingredient.
3. Add the wet ingredients to the dry ingredients.
4. Mix until just blended.
Over blending muffin batter can really make for a tough muffin or blueberry hockey puck.
Julia Child once said that all muffin batter should be folded 20 times. No more. No less.
What that means is:
Scape your spatula all the way around the bowl. At the end of each stoke you “fold the outer bater into the middle. Use one hand to move the spatula one way as you rotate the bowl in the opposite direction. Once you get the knack of it, this will just become habbit.
5. Pour the batter into well greased muffin tins.
Never fill the muffin cup more than 2/3 full or you’ll turn your oven into one giant blueberry mess.
6. Bake in a medium fast oven ( about 400 degrees Fahrenheit ) for about 30 minutes.
The muffins are done when you can insert a toothpick and it pulls out of the muffin clean, not gooey.
You might also try canning your abundance:
How To Make Jam — A Beginner Tutorial for any berry jam