Avery and I have spent the summer eating them in yogurt with granola, warmed in oatmeal with brown sugar, and straight out of the fridge whenever we're in need of a bite-sized snack.
Fresh blueberries are expensive if you purchase them from the local grocery stores here, though! We had been treating ourselves to a pint every other week or so, which was costing us approximately 3-4 dollars a pint. When you consider how many you can pop into your mouth in a sitting, they sure don't last long.
Then, during a visit to Sam's Club for our industrial-sized box of diapers, I spotted the Holy Grail of fresh fruit: a 2 pound tub of fresh blueberries for the low, low price of $4.99! That was two weeks ago, and we've had beautiful, delectable blueberries coming out our ears ever since.
The tub contents dwindled until I just barely had two cups of slightly softening berries left. So this morning I decided to bake something delicious with the remainder.
Great-Grandma's Blueberry Muffins
* 1/4 C Butter or Crisco (I used Crisco because I wanted my muffins light golden brown. Butter tends to brown them more.)
* 1 1/4 C. Sugar
* 1 Large Egg
* 3 3/4 C. Flour
* 1 Tbsp. Baking Powder
* 1/2 Tsp. Cinnamon
* 1 C. Milk
* 2 C. Blueberries
Topping:
* 1/4 C. Flour
* 1/2 C. Sugar
* 1/2 C. Butter, cold and cut into chunks (I used the real thing this time!)
1. With an electric mixer, barely blend butter and sugar.
2. Add egg.
3. Mix dry ingredients and add to butter mixture alternately with milk.
4. Fold in blueberries.
5. Sprinkle with topping.
Topping: Using a fork or pastry cutter, mix ingredients until all the flour and sugar have adhered to the butter.
(I don't know what kind of mammouth muffin pan my great-grandmother used, but this recipe states that it yields 8 muffins. If you use a regular muffin tin, you should get about 20.)
Bake at 350 degress for 20-30 minutes until tops are just golden brown.
ENJOY!
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