Be excited friends, it’s blueberry week! A couple weeks ago I discovered a blueberry farm in Auburn called Canterberry Farms. Eric and I picked 6 pounds on Saturday, and I went back Sunday to pick another 8 1/2 pounds. So Saturday I made an entire meal of blueberry dishes for dinner, as well as some muffins for breakfast. I love blueberry muffins, but not as much as Eric, he made me promise blueberry muffins as his reward for helping me pick berries. Trust me, these muffins are quite rewarding, they’ve been my favorite breakfast with my iced lattes in the morning. The next two posts this week will have some more savory and sweet blueberry recipes for you!
The main reason Eric wasn’t excited about blueberry picking was that when he picked berries as a kid, he would get in trouble for “stealing” by eating them while he picked. But Canterberry Farms has a great solution to that, you’re allowed to eat as many berries as you want while picking! My guess is that they factor that into their price. When we showed up, the parking lot was packed, and Eric was worried it would be crowded. But it was blueberry bushes as far as the eye could see. There was hundreds of bushes, and everyone kind of had their own row.
The bushes were so packed, we picked for an hour and didn’t even clear one bush of its ripe berries. There was a young couple in the row next to ours with a little boy probably almost two years old. He was having so much fun stuffing berries into his mouth, include unripe green ones, he didn’t care, he just loved that he could rip things off bushes and eat them! The funniest thing was his dad at one point screamed and started dancing around like a possessed marionette. Then he looked around, put his tough guy voice back on and said “Stupid spider, should know better than to crawl on me dog!” I was very nice and pretended I hadn’t noticed a thing
The farm has a great system of small buckets you tie around your waist and larger buckets to dump berries into. It does a good job of saving you from tons of bending, stooping and heavy lifting. The farm was a great experience, Eric and I had so much fun together, we got tons of berries to freeze and preserve, and I finally redeemed a childhood disappointment. At about 4 years old my parents excitedly told me we were going to Knott’s Berry Farm, I envisioned a land of berries free for the picking, eating and turning into delicious jam. Imagine my surprise showing up to see a giant amusement park! I’m sure I had fun, but I still remember feeling disappointed I wasn’t going to make jam. But these muffins won’t disappoint. I’ve experimented with several different recipes, and this one is our favorite!
Blueberry Muffins with Crumb Toppingmakes 6 large muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
about 1/3 cup milk
1 1/2 cups fresh blueberries
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamon
Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.
Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.
Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.
Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.
Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each.
Vegetarian: Of course there’s no meat in these, if you want to make vegan blueberry muffins I’ve heard you can replace the egg with vinegar.