The blueberries keep on coming!
When we planted our bushes years ago we planted a good variety, from early to late bearing and as a result we have blueberries for a long time! Last year we were picking berries until September and our first frost!
I have frozen quite a bit, we enjoy them on our granola every morning and I’ve also made some amazing blueberry raspberry jam with a bit of orange in the mix. Talk about delicious!
One of our favorite ways to enjoy blueberries is in Blueberry Muffins! This recipe makes two dozen so if I’m lucky I can get some into the freezer to enjoy later.
Blueberry Cream Muffins
2 cups sugar
1 cup vegetable oil (I used refined coconut oil)
1 tsp vanilla extract
4 cups flour ( I used 3 cups regular and 1 cup sprouted whole wheat flour)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh blueberries
In a mixing bowl, beat the eggs. Add the sugar and while your mixer is going add the oil and vanilla. Combine the dry ingredients and add them, along with the sour cream, to the sugar mixture. Gently fold in the blueberries.
Spoon into greased muffin tins.
Bake at 400 degrees for 20 minutes. Makes 2 dozen.