BLUEBERRIES

“You ought to have seen what I saw on my way
To the village, through Mortenson's pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!..."

~Robert Frost 

We planted blueberry
bushes about 16 years
ago and  then several more
bushes last year. My rows
are not named like the
place  Amanda and her 
beautiful family picked
berries, but that is going
to change!  Since our
spring and now our 
summer have been so hot
and dry, the bushes are
just now starting to
produce. We are picking
about two gallons of
fruit a day. Quite a few
berries are eaten right off
the bushes and many more
are put in the freezer to
be enjoyed later in smoothies,
pies, salads. Still other 
berries are mixed in yogurt
and baked in muffins and
quite a few are given away 
to anyone who crosses my 
path. I think part of the fun
of growing my own food is to
share with others.  
What are you growing this
week?
xx

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

Preheat oven to 350 degrees.  Prepare muffin pan with paper liners or grease and flour pan.

Sift flour, baking powder and salt together; set aside (reserve 2 tablespoons - see tip below)

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.

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