Your quest has ended .
Behold the perfectly moist blueberry muffin , with blueberries picked at the peak of season and cooked with love .
Many recipes , for me, have lacked that blueberry taste , and after much testing and trialing I think I have found the secret ingredient .......... lemon peel and the juice of a fresh lemon.
In August the family, along my sister visiting from overseas and family friends, we all trekked out to New Buffalo Michigan and went blueberry picking. It was a glorious day , the children were filled with much anticipation . We were all looking forward to a funfilled day . There was not a lot of complaining from the little ones, they were happy to walk up and down , in between the rows and happily fill their little tin cans with the luscious fruit , and the many handful of blueberries which were enjoyed - on site .....
At this point I should be inserting photos , showing blueberry pickers in action ...... alas the delete button was activaed on the camera - before I had a chance to download the pictures - so imagination please !!!!
I share with you a recipe I use from my go to book by Sara Foster .
So , if you have had your fill of fresh blueberries and the freezer is packed with happy blueberries , take a moment to make some yummy and delicious muffins the whole family will enjoy .
adapted from Sara Foster
3 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup canola oil
3 large eggs , preferably organic
3/4 cup whole milk
greated zest and juice of a medium size lemon
2 cups fresh or frozen blueberries
Preheat oven to 375F and line muffin tins with paper liners - put aside .
Combine all the dry ingredients in a large bowl.
In a separate bowl place the canola oil, eggs ( room temperature) , milk, lemon zest and juice and combine well with a whisk.
Add to the egg mixture to the dry ingredients , stir a couple of times then add the 2 cups of berries ( if they are frozen do not defrost) and mix with a wooden spoon until just everything is well blended .
Use an large 1/3 cup icecream scoop and scoop the batter into the muffins tins. Bake for approximately 25-30 minutes .