Wild Blueberry Muffins

I love blueberries and fortunate

to have them growing in our forests

 here in the Gaspé, Eastern Canada.

 We had a lot of rain this summer

 which gave us a good harvest.

Forest picked wild blueberries,

good for baking or eating raw.

(Great cereal toppers)

These nutritious muffins, 

bursting with berries

 are low in sugar,great for breakfast

 or snack any time of the day.

Preheat oven 375deg.F

Whisk together:

2 cups Flour

2 tsp. baking powder

pinch of salt.

1/2 cup Sugar

zest of one orange or lemon.

In another bowl mix together:

2 eggs beaten

1 cup Milk

1/4 cup melted butter

1 tsp. pure vanilla extract.

Pour the egg mixture into the flour mixture and

 stir quickly until ingredients are just mixed 

and batter is lumpy in appearance.

Fold in 2 cups lightly floured Blueberries .

(Raspberries or Cranberries may be used also.)

Fill muffin tins 2/3 fill.

An ice cream scoop works well for filling

Bake 20-25 mins at 375deg. F

tip:

The secret of good muffins is to 

stir the batter until the flour is just dampened.

The batter should be lumpy. 

Over mixing causes tunnels

 and a tough texture.

Perfect muffins are light and 

tender with rough shiny golden crusts.

Check out a story on
Blue Willow dishes.

Thanks for your visit xo

To view my blog on  

"Wild Blueberry Pie" click here

also my blog on How to Freeze Blueberries