Blueberries, Blueberries & A Recipe Too!

Last week I picked up our 20 lb. stash of blueberries grown and shipped from Michigan. These should last us for a bit. *yummy*

While I am not typically a lover of blueberries, these are quite exceptional. I usually clean them a bit first, pick out the bad ones and then freeze them on cookie sheets overnight. Afterward, they get put in old ice cream buckets for storage in the freezer so I'm able to take out whatever amount needed for recipes and snacks. There really is nothing quite like fresh-from-the-farm fruits and vegetables. I really enjoy stocking up the freezer and canning shelves with homegrown food for us to enjoy once the inevitable winter months are upon us.



There might be nothing quite as good as fresh blueberries, but even better when you bake them into some VERY delicious muffins!




Blueberry Muffins

Mix together:

1 cup Flour
1 tsp. Salt
1/4 cup Sugar
1/2 cup Brown Sugar
3 tsp. Baking Powder

Add:

1 cup Whole Wheat Flour
1 Egg, beaten
1 c. Milk
1/4 cup Butter, melted
1 cup Blueberries

Spoon into greased or lined muffin pan. Bake at 400 degrees for 18-20 minutes. Enjoy!