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Thursday, August 8, 2013

Blueberry Week 2013

It's that time of year again, where we're up to our eyeballs in blueberries!  We received 10 pounds this year.  The 5 pounds we received last year just didn't seem like enough ;)

This year I made cheesecake with blueberry sauce, several batches of the best blueberry muffins EVER, and of course jam.  And jam.  And jam.  Plus, I put 8 cups of blueberries in the freezer for later.  Woo hoo!  

The Most Amazing Blueberry Muffins Ever

1 1/2 Cups All Purpose Flour
3/4 c Sugar

1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 c. fresh blueberries
1/4 c white sugar
1/4 c all purpose flour

    2 tablespoons butter, softened

Preheat oven to 400 degrees F.  Grease muffin cups or line with muffin liners.  Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.  Place vegetable oil into a 1 cup measuring cup.  Add the egg and enough milk to fill the cup.  Mix this with flour mixture.  Fold in blueberries.  Fill muffin cups right up to the top, and sprinkle with crumb topping mixture.

To make crumb topping:

Mix together 1/4 c sugar, 1/4 c flour, and 2 T butter.  Mix with fork, and sprinkle over muffins before baking.  Bake 20-25 minutes.

I used a different recipe for the jam this year.  I purchased a different brand of pectin, and used honey instead of sugar.  It's beyond delicious.  

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