Every summer we pick as many wild blueberries as we can. My goal is always 6 gallons, but it varies depending on the year. Because summer is crazy busy, they just get the twigs and leaves sorted out and put in freezer bags where they sit until at least winter. The wild blueberries are more tart and smaller than domestic blueberries. I usually make jams sometime in the dead of winter when we are running low, its bitter cold, and we have extra time on our hands. I always keep some of the berries to toss into pancakes and various recipes. This blueberry muffin recipe is a family favorite. I’ve adapted it to make it whole wheat.
1 cup of milk
¼ cup oil
1 ½ cups of whole wheat pastry flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 cup of blueberries (if frozen, keep frozen)
Mix all ingredients except the blueberries together. When batter is well mixed, stir in the frozen blueberries. If they are melted a bit, they turn the batter blue/gray, if that happens, don’t worry, it still tastes the same. Place in greased muffin tin. Fill cups 2/3 full. Bake at 400 for 20-25 minutes. Makes 12.
This can be made with any blueberries, and may be made with any flour, if using white, start with ½ the milk.