As Labor Day meant the bell tolling for the end of summer, now is the time to take advantage of what warmer weather produce is still at market, including juicy fresh fruits. In case you can’t find any more ripe berries at market this recipe also works well with frozen ones. If you can still get your hands on a bunch of berries, by all means get extra and make some space in that freezer! Just put the blueberries on a tray first, and then after they have frozen gently roll them into a bag for the long haul. You’ll be thrilled in winter when a few of those blue morsels bring back the taste of summer sunshine.
Blueberries are a fickle fruit – they like very acidic soil, need lots of sunshine, can take 3 years to bear good fruit and can take up to 6 years to bear a full and luscious crop. They are also beloved by birds, so plant protection can also be an important factor. Shallow-rooted and in need of sustained moisture, these little orbs are a challenge to grow so either preserving or enjoying them while they last are great ways to appreciate what might be the last of summer’s gifts for the year.
Adapted from Joy of Cooking
2 c. all purpose flour
1 T. baking powder
½ t. baking soda
½ t. salt
½ t. cinnamon
2 large eggs
1 c. whole milk yogurt
2/3 c. granulated sugar
1 t. vanilla
6 T. butter, melted
1 ½ – 2 c. blueberries (fresh or frozen)
Preheat the oven to 400˚F Grease 2 muffin tins (makes 18 -24 muffins depending on size) or line with muffin cups.
In a medium bowl, whisk together all of the dry ingredients. Set aside.
In a large bowl, whisk together the wet ingredients. Gently stir in the dry ingredients, until the mixture just barely comes together. Fold in the blueberries, breaking as few as possible (unless you like all-blue muffins!).
Bake for 15-18 minutes, until cooked through and just browned on top.