Here in East Texas, the opportunity to have fresh picked blueberries straight from the farm can easily be missed if you're not paying attention. You have to be connected to the right folks to know which week to go. Harvest time is only a two to three weeks long, IF we got enough rain in the Spring.
Thankfully, the blueberries from last Summer kept very well in my freezer and I was able to make them last the whole year long. I still have just enough to make a good cobbler or pie, if I was feelin' the need.
HERE'S ALL IT TAKES
wet ingredients
- 3/4 cup fresh milk
- 1/2 cup melted butter, applesauce OR oil
- 1 fresh egg
dry ingredients
- 2 cups flour
- 2/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cup fresh blueberries
Heat oven to 400ºF. Butter bottoms of a 12-muffin cup pan.
Beat milk, butter and egg in a medium bowl. Add in flour, sugar, baking powder, and salt, all at once. Stir until flour is just moistened; batter will be lumpy. Fold in blueberries. Do not over stir the batter.
Use a large cookie dough scooper to fill muffin cups 3/4 full. Bake until golden brown, 16 to 20 minutes. Immediately remove from pan.
Store cooled muffins in a container with a loose fitting lid and enjoy them later on in your day. I like to use recycled plastic containers for bread storage.
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Nutrition Facts for One Moist Blueberry Muffin:
Calories: 207
Total Fat: 9g (Sat Fat 5g, Trans Fat 0)
Cholesterol: 37mg
Sodium: 326mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 13g
Proteins: 3g
How much flour? It’s not on the ingredient list, just in the directions.
Whoops! I dropped the spoon. 2 cups flour
Thank you for catching that and letting me know right away. The recipe is written correctly now.
*drools* I think I may have to go shopping for some canned blueberries this afternoon. (the local shops only sell canned blueberries)
Hi Dianne!
This past summer, I picked a produce box full of fresh, locally grown blueberries. It set me back a little on price, but it was worth every dime. I have enough of berries put up in my freezer to last us until next season.
Do you have any blueberry farmers near you?
Can I substitute yogurt instead of butter or applesauce
Hi Marisol, I’ve never tried or heard of yogurt as an oil substitute, only a substitute for milk, sour cream, and buttermilk. I have no idea if yogurt would give the same results.
These are *perfection* my kids and husband gobbled them up! SDR strikes as BEST again!
Do you need to thaw and rinse the frozen berries before using them?
Shana, the only thawing my blueberries get is what occurs while I’m pulling the ingredients together to lightly mixing them into the batter.
As for rinsing, if you bought them from the store. They’ve already been washed. If you picked them yourself and put them directly in the freezer, then run them under cold water to remove any sand or small leaves.