I LOVE blueberries.
So much so, I wanted to have them in our backyard. The first year we moved in I made sure we planted some so they could grow quickly and be around for years of enjoyment.
This time of year in the NW, the blueberries are ripening and ready to enjoy!
I love to go out around sunset when it's still warm, and the light is soft. It's easier for me to see which berries are truly ripe and ready to pick.
I had enough with my last harvest to make some fresh blueberry muffins.
Blueberry Streusel Muffins:
1 c. milk
1/2 tsp. vanilla
1/4 c. oil
2 c. flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp salt
1 T grated lemon zest
1 1/2 cups fresh blueberries
1/4 c. flour
2 T brown sugar
2 T unsalted butter
1/4 tsp. ground cinnamon
Heat oven to 400 degrees. Line muffin pan with paper liners.
Beat all of the wet ingredients together. Add in dry ingredients and mix until just combined.
Fold in blueberries. Scoop batter into paper liners and sprinkle top of each with streusel topping.
Bake for 25 minutes or until golden.