The Canadian wild blueberries are used as the main ingredient of my favorite preserves made by the French company Bonne Maman shown below. Wild blueberries are smaller in size than the typical domestic blueberries, but due to their small stature, they have more skin per pound. The skin of the blueberry contains the vitamins and anti-oxidants that are so precious and loaded with many health benefits. For instance, blueberries have vitamins B6, C, and K1, as well as minerals manganese and copper, and fiber. They are a super food for sure!
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| Canada Blueberries aka Bleuets. |
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| Made with Canada Bleuets |
Blueberries have been celebrated in writing, such as this very long poem by Robert Frost written in 1915. You can read it here: Blueberries by Robert Frost
In order to savor these gems all year, you can freeze blueberries immediately from the store or orchard "as is." Place the entire pile in a freezer bag, and you can add them frozen to recipes or pancake batter. They will defrost as they cook in the recipe, so do not defrost, just throw them in!
I am sharing my favorite recipe for Blueberry Muffins, after many tweaks and tests. If you want to up the level of professionalism order these fancy muffin liners on Amazon. People think I purchased my muffins at Starbucks, and they are pretty impressed when I humbly admit I baked them myself! The beauties shown below were about $16 for 200 liners. You can order here on Amazon Fancy Muffin Liners
Bon Appétit!
Read before starting - a few steps but worth it!
Best Blueberry Muffins
(makes 12 large)
Bake preheated oven 425 for 5 minutes reduce heat to 350 for additional 35 minutes. Check at 30 minutes with a toothpick that should come out dry.
Part 1
First prepare 1 lemon by removing the zest by holding the tool upside down and run the lemon underneath one swipe at a time. This will prevent including the bitter pith. A typical lemon will give you 1 tablespoon of lemon zest that you will use in the batter and in the streusel. Save this on the side. Cut the lemon in half and add that juice to the wet ingredients listed below.
Mix wet in one bowl by hand no beater needed:
1 stick melted salted butter
1/4 cup milk
2 eggs
1 cup sour cream
Blend into above:
1 cup sugar
Juice of 1/2 lemon
Mix dry in one bowl no beater needed:
2.5 cups of all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Combine dry into the wet ingredients. Do not overmix the batter. Just combine. OK if some flour shows.
Then add 2/3 of that tablespoon of lemon zest you prepared. The rest will be added to the streusel below.
Fold in 2 cups or 1 pint of fresh blueberries / or frozen. Do not overmix of the blueberries will bleed.
Part 2
The streusel topping to be added to top of each muffin before baking.
Combine with a fork like pie crust should be left with pebbles:
3 tablespoons soft salted butter
1/2 cup all purpose flour
1/4 cup sugar
1/3 of that tablespoon of lemon zest you prepared above.
Pour muffin batter in cupcake papers as shown. Then cover each muffin with the streusel mix. That really is the secret to keeping the muffins so moist. The topping creates an insulated barrier as they bake.
Zest lemon swipe once and catch.
Fold do not over mix.
Finished product!
Oozing moist blueberries! Tres Bon Appetit!
