Blueberry Time!

This year, finally, we have a real crop of blueberries! We’ve been picking almost a pint a day. It’s a bumper crop compared to last year, when I could find only a few ripe berries at any time. Those never made it into the house! While it’s fun to eat berries right from the bush, I really wanted to have enough to make some summery blueberry treats. This is the third year since planting, so if you decide to add blueberries to  your landscape don’t be in a hurry for a harvest…but it’s worth the wait.

We planted  blueberries around 2 sides of the garden with the idea that they might eventually form a hedge. The plants are quite beautiful! They like acid soil, which we achieve by mulching with pine needles and peat moss. Fruit flies can be a problem for blueberries, which we avoided by spraying every 7 days with Uncle Mikey’s Herbal Extract.   It’s a versatile product that is useful to repel a variety of garden pests.

Here you can see our favorites: Blueberry pancakes and blueberry muffins. It felt blueberry prosperous to throw a whole handful onto each pancake!

blueberry pancakes

I just threw a handful of blueberries onto each pancake before flipping. This keeps the berries from bruising while mixing.

 

 

I use a basic recipe for Oat Bran Muffins adapted from the one on the bag of Bob’s Red Mill Oat Bran. The recipe follows.

blueberry muffins

 

 

Blueberry Oat Bran Muffins

Yield: 12 Muffins

This recipe was adapted from Bob's Red Mill Oat Bran Tasty Bran Muffin Recipe.

Ingredients

  • 3/4 C Whole Wheat Pastry Flour
  • 3/4 C Oat Bran Cereal
  • 1/3 C Brown Sugar, packed
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/3 C Mashed Banana
  • 1/2 C Plain Yogurt
  • 1 Egg
  • 2 Tbsp Vegetable Oil
  • 1/2 tsp Vanilla
  • 1 tsp Lemon Zest (optional)
  • 1/2 C Finely Shredded Carrots
  • 3/4 C Blueberries (fresh or frozen)
  • 1/2 C Chopped Nuts (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly grease or line muffin tin with paper cups.
  3. Whisk together dry ingredients.
  4. In a separate bowl, mix liquid ingredients, banana and lemon zest, if using.
  5. Add dry mixture to wet mixture and stir just until moistened.
  6. Fold in carrots, blueberries and nuts.
  7. Fill muffin cups 2/3 full.
  8. Bake for 18-20 minutes.
  9. Try to cool for 5 minutes before eating!!
  10. Enjoy

Notes

If using frozen berries, no need to thaw. If blueberries are not in season, you can swap craisins for blueberries, or you can use whatever you have on hand, such as raisins or dates.

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