You know summer’s really here when it’s blueberry pickin’ time! Earlier this week Dad took all of us kids (Ethan included!) to go try our hands at picking blueberries. We’re great fans of fresh grown blueberries, and thanks to some friend’s help, we found a u-pick blueberry farm not too far from our house. We didn’t end up taking pictures while we were there… too busy… but have pictures of what we brought home! For those of you who have never done it before, it’s really quite simple and actually enjoyable. And with a dad and seven kiddos picking it only takes about 2-2 1/2 hours to get 41 pounds of blueberries!! By the way, we had to make some yummy muffins (did you ever hear how muffin crazy we are? In one week we had muffins about 5 days!) and a good dessert for Dad and the boys. We’re sending the muffin recipe along…. these taste New York bakery style!
World’s Best Blueberry Muffins
Heat oven to 350 degrees. Beat 3/4 cup softened butter on low until creamy. Gradually add 1 3/4 cups plus 2 TBSP sugar, beating on medium. Beat in 6 eggs, one at a time, and 1 TBSP vanilla. Combine 5 1/4 cups all-purpose flour, 2 TBSP baking powder, and 2 tsp. salt. Alternately beat in flour and 1 1/3 cups milk. Toss 3 cups blueberries with 2 tsp. flour; fold into batter. Divide batter among approx. 42 muffin cups. Optional topping: Combine 1/3 cup flour with 2 TBSP sugar and cut in 2 TBSP softened butter to form crumbs. Sprinkle over muffins. Bake 25-35 minutes, until cooked through. Makes 42 yummy muffins!
