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Saturday, August 23, 2014

Wild Blueberry Muffins

Sweet wild blueberries take center stage in these moist and delicious muffins.


Hun... What's for Dinner? Blueberry Muffins


As I mentioned last week, while we were visiting my parents, the guys took the kids 4 wheeling and brought home a ton of wild blueberries. Mom and Dad sent them home with us and I froze a good majority of them (about 20 or so cups) and saved 5 cups to bake with and for snacking. Wild blueberries are abundant in Northern Ontario, but there aren't many people willing to go out into the woods and pick for themselves. During the summer, you find blueberry stands along some parts of the roads up North. Baskets of blueberries sell for as much as $40-$50 for 4 litres. Isn't that insane??? Since I was little, my family and I have been wild berry picking every summer. A few days haul can last us all winter, and what is better in the middle of January than something baked with blueberries?

The kids were excited to bring home a ton of berries and requested blueberry muffins. I happily obliged and started baking. Since wild blueberries are smaller than farmed, or store bought blueberries, 2 cups was more than enough. I love how you can bite into these muffins and no matter what, you'll be biting into several blueberries. They just add an amazing sweet taste to the muffins, that want to make you close your eyes and chew very slowly. Wanting to add a little something extra, I sprinkled each muffin with some lemon sugar, before baking. I shared some of these muffins with my girlfriend, who literally swooned the whole time she was eating them. The kiddos have been enjoying their muffins as well and I am planning to make another batch, to freeze for school lunches.


Hun... What's for Dinner? Blueberry Muffins


Wild Blueberry Muffins

lemon sugar:
2 Tbs sugar
2-3 tsp lemon zest (zest of 1 lemon)

batter:
1/2 stick of butter
1/4 C sunflower oil
1/3 C white sugar
1/3 C brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 C buttermilk
2 C + 1 Tbs flour, divided
1 1/2 tsp baking powder
1/2 tsp salt
2 C blueberries

In a small bowl, combine 2 Tbs sugar with the lemon zest. Stir well to combine and set aside.

Preheat oven to 350 degrees F. Line a muffin tin with paper liners, or spray with non stick spray.

In a mixing bowl, beat the butter, 1/3 C sugar and brown sugar; until light and fluffy. Add in the eggs, vanilla, sunflower oil and buttermilk; stir to combine.

In a small mixing bowl, mix together 2 C flour, baking powder and salt. Add the the wet ingredients, mixing until just about combined. Toss the blueberries with the remaining Tbs of flour and add to the batter, mixing until just combined.

Fill muffin tin with batter, so each well is 2/3 full. Sprinkle evenly with lemon sugar. Bake for 20-25 minutes; or until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the muffin tin, before removing to a wire rack.

11 comments:

Wendy Klik said...

There is nothing better than wild blueberries. YUMMO!!

Patty Anderson said...

The price of the blueberries is very steep! Maybe it's because they are wild versus cultivated? These muffins sound and look so good!

Catherine said...

These muffins would be delightful to wake up to. A real treat on a Sunday morning. Blessings dear. Catherine

Cindy Jamieson said...

Yes Patty, it's due to the fact that you have to find the blueberries in the woods, then pick them yourselves. It's quite different than blueberry farms, since our bushes are low to the ground. It could take a few hours just to pick a 4 litre basket.

Glogirl said...

Looks like a great recipe! I've pinned it for future reference.

spike said...

these look delicious!

Belinda M said...

These look so yummy. I can't wait to make my own

Meal Plannin Maven said...

Your muffin recipe sounds so delicious...I wish I had one to snack on right now!

Ann said...

These look delicious. I go to Maine a lot and everyone sells Wild Blueberries. Never baked anything with them, so this would be nice to try. I read in another cookbook that Wild Blueberries have a lower water content than regular blueberries making them better to bake with.

Angela LeMoine said...

I am loving these muffins! The funny thing about blueberries, I won't just eat them as a fruit but put them in a baked good and I'm a happy lady!

Jamie F said...

I love blueberry muffins! I'm going to try these soon!