Fiona loved to pick up blueberries in summer. Where she lived before she moved to my town, she always went to a blueberry farm to pick tons of blueberries and freeze them so she could bake blueberry muffins or blueberry pancakes for her friends and family when they visited her.
Of-course fresh picked blueberries are simply good, you cannot compare with store bought ones for sure. If you can get fresh blueberries it will be great but of course you can use frozen blueberries as well!
Ingredients
3 1/2 cups all purpose flour
2 Tablespoons baking powder
3/4 cup sugar
A pinch of salt
5 eggs
1/2 cup milk
5 oz melted butter
4-5 cups blueberries
Directions
Preheat oven to 425F/220C
Mix flour, baking powder, sugar and salt in a large bowl. Mix eggs, milk and butter.
Add wet ingredients to dry ingredients and mix throughly. Fold in blueberries.Fill muffin cups.
As soon as the muffin tin is in the oven reduce the temperature to 400F/200C and bake 25 minutes or until tester comes out with a few crumbs.
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