Blueberries grow wild in Scandinavia, Russia,
North and South America and in the British Isles.
When Terri and
I stayed at her parent’s beach home in Florida, we always
seemed to make
muffins for breakfast. These delicate muffins are
bursting with blueberries, however you
may wish to substitute a
10-ounce package of frozen raspberries in syrup. Draining, then
tossing berries in wheat germ prevents the blue and red color
transferring into the batter.
Rumford Baking Powder
I use aluminum-free baking
powder because it doesn’t have a
bitter taste. Use wild Maine
Blueberries if you can
find them and I prefer the ones in syrup.
tablespoon baking powder
teaspoon baking soda
canola oil or light olive oil
teaspoon vanilla extract
1 (15-ounce can) blueberries in light or heavy syrup,
tablespoons wheat germ or ground flaxseeds
tablespoons butter, melted
tablespoons sliced almonds
1. Preheat the oven to 425˚.
2. Place 20 silver foil cups in two 12-cup
3. In an extra large bowl, stir the flour, baking powder,
baking soda, salt
and sugar until well blended.
4. In a medium bowl, whisk the oil, buttermilk, egg, milk and
the egg mixture into the flour and stir until just blended.
5. Toss the drained blueberries in the wheat
6. Gently fold the blueberries into the batter.
7. Use a ¼ cup measure to scoop up the batter. Use a thin
spatula to scrape
the batter into each muffin cup.
8. Drizzle batter with the melted butter and top decoratively
9. Bake in the preheated oven for 10–15 minutes. Muffins
back when lightly pressed.
If you want to make twelve
larger muffins, just fill 12 lined muffin cups. It takes
five additional minutes to bake and the muffins will be more
can save time if you don't want to bake two batches of muffins.
Look for these:
Blueberries in Light Syrup
Book about Growing Blueberries