Gather:
1 3/4 cup flour
1/2 cup sugar
2 Tablespoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup oil
1 egg
1 cup fresh blueberries
Do:
Combine all the dry ingredients in a large bowl. Mix well for even distribution. Make a well in the center of the dry ingredients (aka make a bowl-shaped pit in the flour but don't get all the way down to the bottom of the bowl). In a small bowl, combine the wet ingredients. Pour the wet ingredients into the flour well and mix until just combined. Add the blueberries to the batter and fold in carefully as to not break the berries.
In a standard sized 12-muffin tin, fill each well 2/3 of the way with batter. Bake for 18-20 minutes at 400 degrees until the edges start to brown lightly. Cool for a few minutes and then move the muffins to a wire cooking rack.
(Or, do what we do and take them out of the pan piping hot and eat them. Either way. (Just don't get burned!))
On a berry hunt and need to know where can you find berry farms in Connecticut? Our members and friends have some great suggestions. Check in with each farm before you go to see what they are currently picking so you don't waste a trip:
- Tracy from Lilypad Prints: Belltown Hill Orchard in Glastonbury
- Lindsey from fallenpeach and Charlette from 24 Peace: Lyman Orchards in Middlefield
- Andrea from Whimsy Ones: Dzen Tree Farm in South Windsor
- Kaci from tinymack: Dondero Orchards or Carini's Berry Farm in Glastonbury
- Cyn from RiverDog Prints: Deeply Rooted Farms in Harwinton
- Alonda from Designer Dwellings: Silverman's Farm in Easton
