Wild Muffins

We had adorable visitors recently who stopped by to say good bye before they head back to India. We love having them here as they add such fun to our daily lives. On this visit we pointed out that the huckleberries were ripe. They did not quite know what huckleberries were so we explained that they were a type of wild blueberry. "Blueberries!!!" They did know that word and they were very excited to go pick some to make blueberry muffins with. Since Mark is officially known as the muffin man around here, he was up for the task.

Here is a little photo journal of the event..... displayed absolutely backwards. I should take the time to fix it, but I won't. It is cute viewed from either direction. I wonder if my life will be?

Blueberry Muffins

Ingredients:

Oil or melted butter for greasing muffin tin, or paper liners

2 cups all purpose flour

1 tbsp baking powder

1/8 tsp salt

1/2 cup firmly packed brown sugar

1 1/2 cup fresh or frozen blueberries (or huckleberries!)

2 large eggs (or 3 or 4 small ones as our hens are just starting to lay)

1 cup milk

6 tbsp melted and cooled butter

1 tsp vanilla extract

finely grated rind of 1 lemon (you can leave this out as the muffin man did)

Directions:

preheat oven to 4oo degrees. Grease a 12 cup muffin tin, or line with paper liners. Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar and blueberries. Lightly beat the eggs in a large pitcher, then beat in the milk, oil, vanilla, and lemon rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined, do not overmix. Spoon the batter into the prepared muffin pan. Bake in the oven for about 20 minutes, until golden brown and firm to the touch. Let the muffins cool in the pan for a abot 5 minutes, then serve.