A childhood of summers spent visiting my grandma, in Sudbury, left me with a love for wild blueberries. She would always have a supply of hand-picked wild blueberry treats like jams, pies and muffins for us to enjoy. This recipe is an homage to my grandma and those memories.
For my muffins, I am using frozen wild blueberries, as blueberry season is well over here. If you have access to fresh ones, you can substitute.
Yield - 6 large muffins
Ingredients:
1 3/4 cups (220g) all purpose flour
1/2 cup granulated white sugar
1/4 cup packed brown sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup sour cream - 14%
1/4 cup milk
1 tbsp vanilla (see our blog post on crafting homemade vanilla extract)
2 large eggs, beaten (preferably free-range eggs)
1 1/2 cups frozen (or fresh) wild blueberries
Directions:
1. Preheat oven to 365 degrees and line a muffin pan with 6 large muffin liners
2. In a large bowl, whisk together all dry ingerdients
3. In a large mixing cup, whisk together all wet ingredients
4. Add the wet to the dry and mix slowly, only until combined - overmixing will affect the rise
5. Gently fold in frozen wild blueberries, they will turn the batter purplish - fresh blueberries will not do this
6. Scoop batter into the prepared muffin liners (I use a large ice cream scoop for this)
7. Bake in the centre of the oven, 30-35 minutes or until a toothpick inserted comes out clean
8. Remove from the oven, lift muffins out and allow to cool on a wire rack
9. Serve plain or buttered
Notes:
Avoid, fresh or frozen, cultivated blueberries. They lack the same flavour and texture, and are generally sub-par to wild blueberries.
If using fresh wild blueberries, reduce the baking time by about 10 minutes.
Cinnamon is a great flavour pairing for blueberries, but you could also add lemon or orange zest.
Fill the muffin liners within a few milimetres of the top to get high rising muffin tops. If you have low sided (standard) liners, make sure you grease the top of the tin so that the muffins release easily when baked. I used tulip liners, which don't require this step.
Store muffins in an air-tight continer for 2 days or in the fridge for up to a week - they won't last that long!
Nutrition Facts:
Servings: 6
Calories 441
Total Fat 21.8g 28% Saturated Fat 2.9g 14% Cholesterol 68mg 23% Sodium 337mg 15% Total Carbohydrate 56.1g 20% Dietary Fiber 1.7g 6%
Total Sugars 29.3g Protein 6.2g Vitamin D 6mcg 29% Calcium 159mg 12% Iron 2mg 13% Potassium 350mg 7%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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