This recipe was originally published in July 2009. It was retested, rephotographed, rewritten, and republished for your enjoyment in September 2017.
It’s no secret that picking blueberries is one of our family’s annual traditions. I can’t remember the last summer that we didn’t head to Mountain View Farm to pick pounds and pounds of berries. This past summer we even brought along Baby E, though she wasn’t helpful in the least.
The uses for these blueberries are predictable: pancakes, jam, smoothies, and these muffins. The best thing about picking ten pounds of berries is that they’re so easy to freeze – we rinse them in a vinegar solution, lay them on towels to dry, then place them on cooking sheets to freeze solid before putting them into Ziploc bags. This packaging system means we have local berries all year round.
I’m never more pleased with my past self than when I remember that I’ve stashed away something useful in the freezer. As I try to get back in the routine of eating breakfast before 6:30 am and all the other chaos that comes with the start of school, it’s so wonderful to be able to grab berries from my freezer for a batch of these muffins.
Of course, you can also go to the supermarket for fresh or frozen berries if you didn’t fill your freezer this summer. Blueberries may be seasonal, but blueberry muffins are perfect anytime. This recipe is the one that my mom always made and I’m proud to be able to share it with my friends and family.