…..but the blueberries are SO good this year! Huge and supersweet.
Prices aren’t so sweet because of the heavy rain that came at picking time…. Some of the berries weren’t able to get to the market. I also hear tales that bears have moved in to our local pick your own berry farm. Okay, maybe, not bears, but a bear, anyway. They stopped allowing people in to pick for a period of time. That’s what I heard anyway…
I’ve always wanted to but have never spotted a bear, in the wild. I hope to soon. When I was overheard saying this, at the farmer’s market those old goomers started telling tall bear tales. One booth after another had a story to tell. I guess there are lots and lots of bears around these parts. I need to get out more.
So after eating a pint of blueberries, by the handful, I decided I needed to step away from the berries and make something, that I could share with the fam.
I spotted this American Test Kitchen recipe that I wanted to try. You know the people. They are the television series behind the Cook’s Illustrated magazine. I’ve never seen the show, but I love Cook’s magazine! They teach you the hows and whys behind some recipes rocking it and why others fail. This recipe is a winner! Though I did tweek it a bit.
Makes 12 muffins
1/4 c sugar
1 1/2teaspoons finely grated zest from 1 lemon
2 c fresh blueberries (about 10 ounces), picked over
1 1/8 c sugar (8 ounces) plus 1 teaspoon
2 1/2 c unbleached all-purpose flour (12 1/2 ounces)
2 1/2 tsp baking powder
1 tsp salt
2 lg eggs
4 TBS unsalted butter , melted and cooled slightly
1/4 cup vegetable oil
1 cup soured almond milk or buttermilk
1 1/2 tsp vanilla extract
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened.
4. Use a large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
After devouring one of these huge puppies I feel just a little bit smarter.
We should just call them Brainberries.
They are the ultimate super food.
And a most delicious way to OD.
Blue teeth from eating blueberries?
My friend, Joan, over at Health and Wisdom tells me we should brush our teeth using Magnesium Snow and 3% Hydrogen Peroxide, to whiten, after indulging. I love that idea! I love the no harsh chemicals and another way to get magnesium into our system. And another use for the snow that makes a staple face mask around here. I always have it on hand as it is a critical part of the Ultimate Bath. Good stuff! Thanks, Joan, for providing a quality product, at a more than fair price and customer service that is priceless. ❤