Blueberry Season Is Here — Enjoy The Bounty

During blueberry season it is easy to find fresh blueberries in abundance in grocery stores and farmer’s markets.  We have the added treat of having fresh blueberries growing in our yard. Plus, I know that the fruit was grown without the use of pesticides.

This June our berry bushes are producing better than ever and we are getting at least a pint a day. As such, I am baking blueberry goodies for breakfast and dessert. If you are looking for a way to take advantage of the blueberry season, the blueberry muffin recipe I am sharing is a very good one!

I use a sugar substitute in my baking called monk fruit made by Lakanto and I like it because it does not leave an aftertaste as many sugar substitutes do. It comes in granular, brown and powdered. Here is the link to their products.  

Blueberry Muffins

Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients:

Batter:
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar or sugar substitute for baking
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1 1/2 cups fresh blueberries

Topping:
2/3 cup packed brown sugar or brown sugar substitute for baking
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions:
For the muffins:

Preheat the oven to 400°F and either butter a 12 -15 muffin cup pan or use paper liners.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the fresh blueberries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

For the topping:

In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center, comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.

How do you like to enjoy the blueberry season?

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