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Ingredients:

Instructions:

Blueberry Muffins

Out of season, this is a re-posting from my old kusina, with some text revision.


Every year my in-laws would either invite me to pick from their garden, or they would just give me, blueberries amounting to about a gallon. There are times my friend Fe gives me some as well. They are good for eating fresh from the bush, but I freeze them (as is, in freezer bags) if I am not ready to make something with them. I may make them into blueberry jam or a blueberry sourcream coffee cake, or I make muffins with them.

I got the recipe from Sarah's baking911, and that recipe was definitely a keeper. I don't come up at all with high-dome cupcakes (to my disappointment!) but the taste is superb, and they get better after a day or two as the sugar has tamed the tartness of the less ripe blueberries.

Ingredients:

8 tbsp (1 stick) soft unsalted butter
1 1/4 cups sugar, plus more for sprinkling the tops of the muffins
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour (preferably bleached--gives a whiter color)
2 teaspoons baking powder
1/2 cup buttermilk or milk
1 pint blueberries, rinsed, drained and dried
One 12-cavity muffin pan with paper liners(they are sticky!)

Instructions:



1. Set a rack in the middle of the oven and preheat to 375 degrees F.

2. Cream the butter with the sugar and salt by hand or with an electric mixer until light. Beat in the eggs, one at a time, until smooth. Mix the flour and baking powder together well and stir into the batter alternating with the milk or buttermilk.

3. Crush a quarter of the berries and stir into the batter; fold in the remaining berries whole.

4. Spoon the batter into the muffin pan. Sprinkle the tops with some sugar.

5. Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.

Blueberries

Every year I get about 1 gallon of freshly picked blueberries from my MIL's garden.

I make blueberry jam (recipe here), which I store in 3/4 cup jars, and which I love using on bananas, or saltine crackers, or toast...

I also use one such jar for the very tastyStonewall Kitchen's blueberry sourcream coffee cake, the recipe for which is as follows:

Ingredients
2 cups granulated sugar
2 cups all purpose flour
1 Tbsp vanilla extract
1 Tbsp baking powder
1/4 Tsp salt
2 sticks (1 cup) unsalted butter
2 eggs, beaten lightly
1 cup sour cream
1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well

Directions
Pre-heat oven to 350 degrees.
Butter a 10” bundt pan and lightly dust the inside with flour.
In a mixer, or by hand, cream sugar and butter until light and fluffy.
Add eggs, blending well, and then add sour cream. Mix until combined.
Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight "trough" with a spatula.
Gently spoon the blueberry mix into the batter "trough", being careful not to touch the side of the pan.
Pour the remaining batter over the jam and smooth the top.
Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!

I also usually make these blueberry muffins, and though my favorite recipe for that so far does not produce the dome that I would like to have, it does come up with muffins which I like so much, and get better and better on the 2nd, 3rd, and 4th days.