Last Saturday, Tyler and I woke up to the last of our frozen blueberry stash. We've been baking them into muffins and simmering them into compote since they were picked last July and finally dwindled down to our last bag. And good thing we came to the end of our supply when we did, because with everything else going on we almost missed blueberry season altogether.
I baked the final berries into a batch of blueberry cream scones and we headed off to gather more. But, of course, I'm slow with a tinge of a waddle these days so by the time we got to the farm on Saturday the sun was high in the sky. Not exactly ideal temperatures for standing outside picking delicate fruit in an area with little to no shade.
We're coming up on the end of the season now, so the berries were smaller than we would have liked. More than a few bushes were dried out or picked over, but we still spent over an hour huddled between the branches talking about babies and projects. (We managed to peel ourselves away when my mom came to town promising us mexican food and popsicles.)
This is the fourth year we've gone blueberry picking together. And it has inadvertently become one of my favorite family traditions. I can't believe next year we'll be toting a 9 month old with us! She better have her pickin' hands ready because the requirement is 1 gallon per family member.
whole wheat blueberry muffins
makes 12 | adapted from Whole Living
This is a standard blueberry muffin recipe with no exceptional ingredients or interesting add-ins. Just the classic flavor, perfect for breakfast or snacking. Or your after-breakfast-snack if you're 28 weeks pregnant like I am.
+This recipe is easily doubled and freezes well. If you have 2 muffin pans, double the recipe. Bake like normal, then freeze 12 in an air-tight bag until ready to eat. To defrost, simply sit out at room temperature over night.
whole wheat flour - 1 1/2 cups
rolled oats - 1/2 cup
baking powder - 2 teaspoons
sea salt - 1/4 teaspoon
brown sugar - 2/3 cup (homemade, if possible. here's how.)
whole milk - 3/4 cup
grapeseed oil or butter, melted - 1/4 cup
large eggs - 2
pure vanilla extract - 1 teaspoon
lemon zest - 1/2 of a large lemon or an entire small one
blueberries, fresh or frozen - 1 1/2 cups
rolled oats - 1/4 cup
brown sugar - 1 tablespoon
Preheat the oven to 375°. Fill a muffin pan with liners or parchment squares (5 inches). In a medium bowl, mix together whole wheat flour, oats, baking powder, salt and brown sugar. In a smaller bowl, whisk together milk, oil/butter, eggs, vanilla extract and lemon zest. Slowly pour wet mixture into dry mixture and mix until well combined. Fold in blueberries. Using an ice cream scoop, divide batter into pan.
For the topping // Mix together oats and brown sugar. Sprinkle on top of muffins.
Bake 20-25 minutes. Muffins are ready when an inserted toothpick comes out clean. Let cool in the pan for about 10 minutes, then transfer muffins onto a wire rack.