I really enjoy picking blueberries every year with the kids. This year it was especially easy to fill 10 pints in no time at all – the bushes were literally drooping with berries.
And here’s the best-ever recipe I’ve found for blueberry muffins. (I’ve only altered it to make it gluten free by substituting the flour for GF flour, adding a bit of xanthan gum, and increasing the butter by a quarter cup.) It comes from the Peach Tree Tea Room Cookbook by Cynthia Collins Pedregon. The Peach Tree is located in Fredericksburg, TX, and I’ve had the fun treat of going there many times with friends and family. They are known for their delicious soups, quiches, and desserts.
Blueberry Muffins
3 cups GF flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp xanthan gum
1 tsp salt
3/4 cup melted butter (Earth Balance works fine here)
3 eggs
1 cup milk (soy, almond, rice are OK)
1 1/2 cup fresh or frozen blueberries
Mix flour, sugars, baking powder, and salt in bowl. Combine melted butter, eggs, and milk and stir by hand into dry ingredients. Fold in berries. Spoon into greased muffin tins until they are 2/3 full. Bake @ 400 degrees for 20 minutes. Makes 18 muffins.
Recipe doubles well. I sprinkled sugar on top before baking.
Kory just bought the Veggie Tales Rocks album from iTunes, hence the theme song of Madame Blueberry in my head! This is such a funny album – the Silly Songs sung by popular Christian bands. I would highly recommend it for laugh til you cry lyrics and spoofs!
Those muffins look yummy and
I wish we had a blueberry farm around here. Joshua loves blueberries. We picked blackberries at the end of july and had fun making all sorts of yummy things. My jam never did set up. What else do you do with your berries
mel- you are the world’s BEST blueberry muffin maker….hands-down. 🙂 glad things are growing and going forward for you guys!!! lots of love….
Hi Courtney! Hope you are doing well!
Hey Christy, blackberries sound delicious! I froze the rest of my blueberries on cookie sheets (so they freeze individually) and have them stored in big ziploc bags in the freezer. I usually use them for more muffins :), smoothies, pies, and this yummy hazelnut blueberry bar recipe!