Tuesday, September 1, 2009

Buckette of Blueberries

I've been meaning to post these pictures for a while. On a gorgeous day last month we went with our boyfriends, Willie and JT, to pick blueberries.
The boys and girls had a fabulous time and picked many blueberries. Not so many berries ended up in the bucket. We didn't have enough berries to make jam, so we made yummy muffins to share with Eric's grad students.

Citrus and Blueberry Yogurt Muffins (from 500 Cupcakes)

1 cup fresh blueberries

2 cups all-purpose flour

3/4 cup superfine sugar

1 tbsp. grated lemon zest

1 tbsp. orange zest

1 tbsp. grated lime zest

1 tbsp. baking powder

pinch of salt

1 cup fat-free plain yogurt

1/2 cup sunflower oil

1 lightly beaten egg

Preheat oven to 400 F. Grease a 12-cup muffin pan.

In a medium bowl, combine flour, sugar, lemon zest, lime zest, baking powder, and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, stirring until just combined. Do not over mix.

Fold in blueberries. (The book calls for 1/3 cup dried blueberries, but we used 1 cup of our fresh ones.)

Spoon the batter into the prepared pan. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes.

Share with your friends - yum!

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