Remember how I said that because of our higher pH here in northern Utah that it’s harder to grow plants such as blueberries? Harder, maybe, but definitely not impossible. Weeks Berries of Paradise has figured out how to grow some juicy, delicious morsels. I bought a whole bunch at the 25th Street Market last week. I put a few cups directly into the freezer for future use in things like smoothies (or maybe something like a peach-blueberry galette?), but I used the rest for something definitely un-fancy: blueberry muffins.
Now, in case you hadn’t noticed, I’ll just say it straight: I’m not a food blogger. I didn’t take a picture of the 1/4 flat of blueberries I bought at the farmer’s market last week (even though they were quite photogenic). I didn’t take any pictures of the ingredients or the step by step process. You’re lucky I managed to remember to take a picture of the finished product though, so there’s that.
The original recipe is from my sister, who I think got it from her mother-in-law. And it’s quite delicious as is. But because I had a lemon in the fridge, and because I’m kind of a sucker for anything lemony, I changed it up just a bit. With the zest and juice of just one lemon, it was enough to give it a slight-but-not-overpowering lemony accent to the fresh blueberries.
2 cups unbleached white flour
1 cup whole wheat flour
1/2 cup sugar
3 tsp baking powder
1 1/2 tsp salt
1/3 cup + 1 Tbsp vegetable oil
1 tsp vanilla
about 2 cups milk
zest and juice of one lemon
2-3 cups frozen (or fresh) blueberries
Mix dry ingredients in a large bowl. In a blender, add eggs, oil, vanilla, lemon zest and juice, and enough milk to make 2 1/2 cups liquid. Blend. Pour wet ingredients into the dry and mix only enough to wet. Fold in the blueberries. Spoon batter into lined or well-greased muffin pan and bake at 350 F for 25 minutes or until done. Enjoy warm with just a dab of butter melting into it. Mmm!