I Dream of Blueberries

As a kid, I loved blueberry muffins. At one point in time, they were my most treasured food. But the ones I remember a kid came out of a box, and didn't store all that well. Thinking back, they probably weren't all that good anyway.

A family friend used to make wonderful homemade blueberry muffins that had a CRUNCHY top. I have spent years trying to find a recipe that recreates this muffin characteristic, but to no avail. Until recently, that is.

I found this recipe and haven't been able to stop making it on a weekly basis. It's easy to scale up or down, depending on how many muffins you want to make (I've made a half batch, full batch, and 3/4 batch that all tasted identical), and they freeze BEAUTIFULLY.

I eat two muffins with local butter for breakfast and, like beer, find myself craving them during the day.

Crunchy-Top Blueberry Muffins, adapted from Recipezaar.com

2 eggs^LO
1 cup milk^LO
1/2 cup oil
1 tsp. vanilla extract
3 cups flour^LO
1 cup sugar^O
4 tsp. baking powder
1 tsp. salt
2 cups blueberries^O*

1. Mix all ingredients together in mixer, except blueberries. Fold them in by hand once all the ingredients have come together.

2. Fill muffin/cupcake pan 3/4 of way full, if not more. Bake at 400 degrees for 20-25 minutes

3. Muffins are done when toothpick comes out clean in center.

4. This size recipe makes about 24-30 muffins, depending on size.


^{LO Items I can get locally (produced within 100 miles), and organic
O Organic items}
* I am dying to visit Patrick's (Organic) U-Pick Berry Farm this Summer just up the road about 25 miles from here (one zone cooler, and that makes all the difference for berries). Especially since I've spent $20 on frozen blueberries in the last couple weeks! We're removing the flowers from our blueberry bushes this year to ensure the roots are well-developed when we allow the to begin producing berries. I hope he has blueberries!