IBack in June when blueberries were in peak season, I went a little crazy, and bought a flat crate of blueberries a few times.
This picture only shows 9 baskets but in a flat crate, there are 12 baskets of blueberries. I paid $40. Yes, it was a lot of money to spend for blueberries, but its season is so short and they are so delicious, I could not resist. At home, I washed, dried, and froze them in bags. I probably froze 8-10 one-gallon plastic bags full of blueberries. They are of course the best fresh, but we enjoy eating them frozen as is, in pancakes, quick jam, smoothies, and of course in blueberry muffins. I like to bake them in small muffin cups. My family loves them so much that when I make these, they are gone in a few minutes.
Blueberry Muffins
1 1/2 cup all purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil (I used coconut oil* here. You can also use melted butter)
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries
Pre-heat oven for 400F
Combine all the dry ingredients (flour, white sugar, salt and baking powder)
In a 1 cup measuring cup, combine vegetable oil and egg. Add milk until the combined liquid measures 1 cup (may need a little more than 1/3 cup milk) and whisk together.
Add egg/milk/oil mixture to the combined dry ingredients.
Add blueberries and fold.
Line your choice of muffin tins with liners and pour muffin mix in each cup.
Bake them in the pre-heated oven for 18-25 minutes depending on the size of your muffin tin.
To check if muffins are done, insert a chopsticks or a skewer stick into the muffin. If it comes out dry and clean, muffins are done. If you see wet muffin mix on the stick, bake them for a few more minutes.
* notes on coconut oil: coconut oil solidifies at 76 degree. During the summer, my coconut oil is in clear liquid form, but in winter it is white and solid. If your coconut oil is solid, simply warm it up in a microwave. You also need to have other ingredients (milk, egg, and blueberries) at room temperature before combining them with coconut oil. Otherwise, your mixture will become very very thick. If using frozen blueberries, I would thaw them before adding them to the mixture or add the, frozen and fold them quickly.
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