But nothing beats fresh Ontario blueberries. Every year my mother buys them in huge containers and we eat them by the handfuls. They are so small and perfect that I just can’t get enough.
Our all-time favorite family recipe for blueberries would have to be my mother’s Blueberry Muffins. We love them so much that she flash freezes blueberries every year in little baggies with the right amount to make this recipe. She has to kind of hide them in the freezer though, because it’s awfully tempting to just slip your hand into the freezer and grab a few from the bags. She learned that the hard way when she went to make muffins only to find empty blueberry bags.
I don’t have step-by-step photos on how to make these because I woke up to them already made (don’t you just love that!), but I wanted to share this great recipe with you anyways. It’s easy to follow and they’re absolutely scrumptious!
- 2 cups flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- ½ cup sugar
- 1 cup milk
- 1 egg
- ¼ cup oil
- ¾ cup blueberries
- Preheat oven to 400°F
- In a medium bowl, combine dry ingredients.
- In a large bowl combine milk,
- Stir dry ingredients into wet, only until moistened. Fold in blueberries.
- Spoon batter into 12 paper lined muffin tins.
- Bake for 12 minutes.