Muffins

 After reading Barbara Kingsolver's book, Animal, Vegetable, Miracle, we have become even more aware of what we are eating. We have made a conscience effort to eat as locally and in season as possible. Blueberries are one of the foods that we have been enjoying for the last few months. We have three bushes that are fourteen years old and we planted three more bushes this year. It is so nice to walk out in the morning and pick berries, either to eat right off the bushes or to bring inside to use in a recipe.  What we don't eat that day is frozen so that we can enjoy blueberries all year. One of our favorite ways to eat blueberries are in muffins. They take less than ten minutes to put together and only 20 to 25 minutes to cook, so even on a weekday it is a quick breakfast. 

Clover's Blueberry Muffins

1/2 cup butter, softened

1 cup sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1 teaspoon vanilla

2 Tablespoons lemon juice

1 1/2 cups fresh blueberries

1. 
   
   Preheat oven to 350 degrees.  Prepare muffin pan with paper liners or grease and flour pan.
2. 
   
   Sift flour, baking powder and salt together; set aside (reserve 2 tablespoons - see tip below)
3. 
   
   Cream butter and sugar together until light and fluffy. Add eggs and beat well. Add mik, vanilla and lemon juice; mix.  Add flour mixture, stirring until just combined. Fold in blueberries.
4. 
   
   Fill muffin pans 2/3 full. Bake at 350 degrees for 20 to 25 minutes.

Tip: Dust blueberries with 2 tablespoons of reserved flour mixture.  This helps keep the blueberries from rising to the top of the muffins.