There’s nothing like fresh picked blueberries and a healthy snack to be made with them. Me and Barrett went to a wonderful blueberry farm called, Owen’s Blueberries. We went on memorial day as our little date. It was so much fun and such a great experience. There were twelve different kinds of blueberries. I was so fascinated by that due to the fact I never knew there were even two types of blueberries. While you go and pick the blueberries, you get to taste them to make sure that they are the ones that you want. We tasted some very sour ones and some very sweet ones. We stuck with the sweet ones and got about 3 or 4 different types. They were so yummy.
I got an itch to bake today and I decided to make homemade, from scratch, blubbery mini muffins made with our fresh picked blueberries.
First, I got all of my ingredients together. I do better when everything is sat out right in front of me nicely.
1 pinch of Salt
1 cup of blueberries
1/2 cup of butter
1 cup of white sugar
2 teaspoons of baking powder
2 1/2 cups all-purpose flower
2 eggs, beaten
1/2 teaspoon of vanilla extract
1/2 of cup of milk
Sift together flour, baking powder and salt.
I personally do not have a sifter. I do however have a strainer which does the same thing. There are many ways to substitute a sifter. There is no need to buy one if you don’t use one often.
In a large bowl, cream butter or margarine with sugar.
Beat in eggs and vanilla flavoring.
Mix in milk and flour mixture alternately in three parts, starting with the milk.
Gently mix in blueberries.
Drop batter by tablespoons into muffin pan
Bake 15 to 18 minutes.
Check with toothpick. Make sure it comes out clean. Blueberries might come out on it but that’s okay. You just don’t want the batter coming out.
FINALLY. The best part…..