Blueberry Season

July 09, 2004

It is blueberry season here in New Jersey.

This is a very good thing indeed.

I got six pints of berries three days ago. So far we have gorged on berries, made a batch of wonderful blueberry muffins, and made my best blueberry jam yet!

I plan to buy another flat of berries this weekend, and make even MORE jam. It really is better with fresh berries than with the frozen.

And so to bake more blueberry muffins

blueberry Muffins, by Red Ted
10 minutes prep
20 minutes cook
my muffin tray makes 12 medium muffins.

Dries
1 cup AP flour, scooped and leveled
1 cup cake flour, scooped and leveled, plus one heaping tablespoon cake flour.
2 tsp baking powder
1/2 tsp baking soda (crumble it in your palm to get rid of the lumps)
pinch salt (1/4 tsp?)
1/3 cup sugar
2 tbsp powdered buttermilk

Wets

1 egg
about 1/4 cup non-fat yoghurt
about 2 tbsp oil (again, I measured by eye. I use olive oil.)

other
1 cup skim milk
1 cup fresh blueberries

Preheat oven to 425
combine dries in a large bowl, stir them together with a whisk
combine wets in a small bowl, beat the egg, oil, and yoghurt together

spray a muffin tray with non-stick spray coating
Wash the berries. Remove stems. Discard any soft or bad berries.

Add wets to dries
add milk to dries
mix together in a few short, deft strokes
when almost combined, add blueberries
finish mixing - remember that if you develop the gluten the muffins will be tough, so easy does it.

pour batter in to muffin tray.
use a spoon to steal from the large and fill the low until they are all about even
bake for 15 to 18 minutes

remove muffins from the tin immediately, cool on a rack.
Once they are cool enough to eat, they are ready to eat. (Unlike bread which should breathe for an hour before cutting)

Posted by Red Ted at July 9, 2004 08:44 PM | TrackBack