My kids should be Smurfs as much as they eat blueberries 🫐 I started planting Blueberry bushes for them over ten years ago. Today there’s enough for them and a few left for the rest of us 😆 *Update* I have started planting more blueberries, because I realized I may someday have grand kids.
This is a recipe I’ve modified over the years – you can make it in the time it takes to heat the oven! Nutmeg nicely compliments the blueberries (and Juliette is not a big cinnamon fan). Substitute raspberries, cranberries, blackberries or mixed fruit depending on what’s in season or what’s in the freezer.
Fresh picked blueberries
Ingredients:
- 2 cups of flour
- 1 cup of Maple Sugar (plus a Tablespoon for topping)
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (I use duck eggs if possible- great for baking)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 Tbsp vanilla
- 1 1/2 – 2 cups blueberries (fresh or frozen)
- 1 tsp nutmeg
Preheat oven to 375*
Topping:
In a small dish, combine nutmeg and 1 Tablespoon Maple Sugar.
Muffin Batter:
Save blueberries to fold into batter after it’s blended.
Combine the dry ingredients in a medium size mixing bowl.In a separate container whisk the wet ingredients together. Slowly pour wet into dry as you stir. Stir until batter is smooth. Pour blueberries into batter and gently fold into batter.
Spray muffin tin or use papers. Fill muffin pan with batter. Now take dish of maple sugar and nutmeg, liberally sprinkle maple sugar mixture on top off muffins.
Bake for 25-30 minutes or until golden brown. Serve warm with a pat of butter!
