Blueberries are one of my favourite fruits—they are sweet and luscious on cereal or baked into loaves, cakes or muffins. A few kilometres west of our home is an organic blueberry farm—situated on acreage that is surrounded by a forest of trees. The owner tells me that the hawks in the trees protect the ripe blueberries from small birds which would ordinarily feast on his crop. He does not use sprays—instead buys beetles and lady bugs to take care of the aphids. His blueberries are the best and folks come from near and far to enjoy them. I always freeze allot of berries for baking in the winter. I got this recipe from a friend Michal who lives in Ontario. If you have a good recipe you would like to publish on my blog, please send it to my email address - selmat@telus.net.
Topping
2 tbsp / 30 ml granulated sugar
2 tbsp / 30 ml all-purpose flour
½ tsp / 2 ml cinnamon
2 tbsp / 30 ml butter or margarine
Batter
¼ cup / 60 ml butter or margarine, melted
b cup / 170 ml granulated sugar
1 egg
½ tsp / 2 ml grated lemon rind
2 cups / 500 ml all-purpose flour
2 tsp / 10 ml baking powder
¼ tsp / 1 ml salt
b cup / 170 ml milk
2 cups / 500 ml fresh or frozen (unthawed) blueberries
Grease large muffin tins or line with paper cups.
For topping, combine sugar, flour and cinnamon. Cut in butter until crumbly.
For batter, cream butter or margarine and sugar in large bowl until fluffy. Beat in egg. Add lemon rind. Combine flour, baking powder and salt; add alternately to creamed mixture with milk, stirring just to combine. Do not over mix. Fold in blueberries.
Spoon batter into muffin cups, filling to top. Sprinkle with topping. Bake in 375 F oven 25 to 30 minutes or until firm to touch. Cool on rack.
Makes 12 large muffins
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