Right, so we went on a short hike here:
Then we found these blueberry bushes
And then we ate a lot of berries
But we also picked a ton too…see:
So we took the ones we picked home and washed them and removed the stems and leaves (which took a while but I was regaled with my daughter singing Ava Max’s Kings and Queens at the top of her lungs while intermittently prancing around and every so often joining me in the kitchen to help with the stem plucking…so, good times).
Anyway, I ended up with these (about half of the loot is done here).
And I decided to make blueberry muffins with them.
Now a precursor to this is that this recipe is NOT healthy, nor is it vegan. Just a heads up.
It is very popular to preserve blueberries, and I might do that if I can get my hands on another batch before it gets cold. I just didn’t have the materials today and muffins were easier.
So, here’s what I did.
First I’m not a baker so I didn’t really measure at all. Also I didn’t do anything remotely silly like sifting…because…who are we kidding…
I started with these ingredients:
1 cup of sugar (I used white because I had it)
1 1/2 cup of flour – all purpose
Pinch of salt
About a table spoon of baking powder
3/4 cup of milk
About 2 1/2 cups of fresh blueberries
About 1 teaspoon of nutmeg
About 1 teaspoons of cinnamon
1/2 cup of sugar (again I had white)
1/2 cup of flour- all purpose
About 3 teaspoons of nutmeg
About 3 teaspoons of cinnamon
1/4 cup of butter melted
And like I said, despite these measurements listed above, please rest assured that I did not actually MEASURE this crap- I just shoved it in- the estimated measurements are for your benefit.
Here it goes:
Pre-heat oven to 400 degrees Fahrenheit which I think is about 200 degrees Celsius.
Line a muffin pan with cup-cake wrappers. I had gold because they were left overs from a party. Muffins usually have white ones, but I didn’t care.
Add a cup of sugar, 1 1/2 cups of flour and a table spoon of baking powder into a mixing bowl. I don’t show it here, but also add in about a teaspoon of nutmeg and another teaspoon of cinnamon.
Add 2 eggs and 3/4 of a cup of milk together into a cup and mix.
The add the wet and dry ingredients together- blend until they resemble cake batter
Add the blueberries and fold them in to the batter until it resembles an ugly blue/grey mix with round batter covered balls. Like this:
Slop the ugly batter mix into the cupcake wrappers until the batter fills the wrappers to the top. Like this (do I care that it’s messy…no…)
Now that’s done- grab another bowl. You are going to make a crumbly topping for the muffins, so in the bowl add:
1/2 cup of sugar
1/2 cup of flour
3 teaspoons of nutmeg and another 3 of cinnamon
1/4 cup of butter melted
Mix and crumble between your fingers until it looks like brown sugar.
I forgot to snap a picture… but…
Add the crumble to the top of the muffins BEFORE they are placed into the oven. Like this:
Okay fine- this is a picture of the muffins just as I put them in the oven, but the point is that the crumbly mix can be clearly seen on top of the batter.
See above – shove the muffin mix into the oven at 400 degrees F and bake until they look like muffins and smell like muffins. If you are not sure if they are done and are in fact muffins, then do what my mother does and shove a knife into one. It’s done if it comes out clean.
Pull them out, let them cool before you burn your tongue off, and while they are cooling take a pic like this to add to your social media accounts to pretend, like I do, that you have your shit together and can bake.
I hope that you are able to make these and that you like them. It was a truly joyous thing to go out for quality time with the family, to pick the berries, and to make something yummy and homemade with them.
The whole experience was very homely and happy.