Blueberries are one of nature’s gifts. With only 80 calories per cup, blueberries are low in fat, have no sodium and are packed with fiber, vitamin a, vitamin c, and manganese. Enjoy this perfect summer treat and freeze some for the future. See you on the farm.
Ingredients
2 C fresh WHFF blueberries
3 ½ C flour
1 ½ C granulated sugar
4 ½ tsp baking powder
1 tsp baking soda
2 C buttermilk, shaken
1 stick unsalted butter, melted and cooled
1 ½ tsp grated lemon zest
2 extra-large eggs
Streusel topping:
¾ C flour
½ C light brown sugar, lightly packed
1 tsp ground cinnamon
¼ tsp kosher salt
4 TBSP cold, unsalted butter, diced
Preheat oven to 375. Line muffin tins with paper liners
Sift flour, sugar, baking powder, baking soda, and salt in a large bowl. Wisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold blueberries into the batter. Do not overmix. Scoop batter into prepared cups, filling them almost full. Bake for 20 – 25 minutes. Enjoy.
(inspired by Ina Gartner)
