Find Your Blueberry Thrill!

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.

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?

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!

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
  

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.

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 . . .