I'm feeling blue this weekend - not sad, just in a blueberry mood. If you're not yet in a blueberry mood, read on . . .
Check out this hand-dyed yarn from
The Plucky Knitter. If I could knit, I would make something yummy with this - it's called 'Blueberry Queen' and really captures the essence of blueberries.
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But, perhaps we should move on to real berries. Is it blueberry season where you live? It's just beginning here and I discovered that NC is the fourth largest blueberry producer - this tasty fact is from the NC
Blueberry Council (who knew we had a BC?). And as you might guess, we also have a blueberry festival to celebrate this fabulous fruit. And, of course, every good food festival deserves a queen - here's Pamela Ann Norris, the NC Blueberry Queen from 1973. I wonder where she is now - is she in a blueberry mood?
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To find a blueberry festival close to you, check out the list
here. I was surprised at the number of cities that celebrate the little blueberry - some even take their festivals to another level - like the town of
Stony Plain in Alberta that combines blueberries with bluegrass for a three day event. You'll also find parades, pageants, cook-offs, and, of course, lots of delicious blueberries!
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What did I do with my blueberries this weekend? Besides eating them by the handful and on salads and cereal, I made some tasty muffins. I like this recipe because the muffins are moist, but not too sweet.
You'll need two bowls, and here's what you do:
In a medium bowl mix the wet ingredients:
- 1 large egg, lightly beaten
- 3/4 cup buttermilk
- 2/3 cup safflower or canola oil
- 1 teaspoon pure vanilla
In large mixing bowl, whisk together dry ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of one orange or lemon
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With large spatula, toss 1 1/2 to 2 cups blueberries in flour mixture. Gently add wet ingredients. Stir only until mixed. Fill a 12-muffin pan with mixture (I use baking papers because they're easy; if baking directly in muffin pan, you'll need to butter and flour the pan.). Bake at 375 for 20 min. or until toothpick inserted in center of muffin comes out clean.
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I know you'll like these muffins - they're great for breakfast and they only take minutes to make. (If you're using frozen berries, don't thaw them because they'll leave blue streaks in the batter - also you'll need to increase the baking time just a bit.)
So, I hope you're feeling a little blue now, too. I'd love to hear your favorite recipe for blueberries . . . and, stop by tomorrow for a special announcement! I'm off to have a muffin . . .