Tuesday, July 24, 2012

Last Blueberry Chance

We went blueberry picking at the end of the week last week. It was hot but actually started to rain on us a little. And it felt good. There isn’t much time left for the blueberries. It’s coming to an end soon, so get them while you can.

We like to go to Gold Barn Blueberry Farm. We love it there.

They have a handy map that shows where the ripe berries are.


The yellow star indicates where we should pick.

Off we go.


I didn’t take too many pictures while we were picking the blueberries. I think I was too busy yelling:

“Stop throwing blueberries!”

“Quit fighting!”

“Could you put some of those berries into your bucket instead of your brother’s face.”

“You’re not coming with us next time we go picking.”

Things like that. I was ready to go pretty quickly.

I had two ice cream buckets full (amazingly enough).


We have eaten a lot. But I like to put most of them into plastic bags and into the freezer. That way they can be used all year long. Nothing beats the taste of them when picked fresh, though.

So I decided to make some muffins with a cup of fresh blueberries.

Because it’s the perfect thing to do when you’re trying not to eat bread and sweets, right?

It’s a little more healthy of a recipe.

  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup wheat germ
  • 1/4 cup oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries
  • 1 banana, mashed
  • 1/2 cup buttermilk*
  • 1/2 cup vanilla Greek yogurt (I used Chobani)
  • 1 egg
  • 1 tbsp canola oil
  • 1 tsp vanilla extract

*If you don’t have actual buttermilk on hand, combine 1/2 tbsp lemon juice with 1/2 cup milk and allow to sit for 5 minutes.


Preheat the oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.

In a large bowl, stir together the first 10 ingredients. Gently stir in blueberries. In a separate bowl, mix together the remaining 6 wet ingredients. Pour the wet ingredients into the dry, stirring just until combined. *Do NOT over mix!*

Spoon into muffin cups, filling all the way to the top. Bake for 14-17 minutes, or until the tops of the muffins spring back when lightly touched. ENJOY!

*Here are the changes I made. I didn’t have any wheat flour so I used all white flour. I didn’t have wheat germ so I used more oats instead. And I didn’t use oil but substituted applesauce in its place.

I needed to bake them for longer. They were a little under-cooked (I kinda like that). But very tasty. Worth making again.


Thanks for looking and go get your blueberries!

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