When you live in an area that has distinct seasons, as I do, there are definite limits to the ability to eat local produce. I’m not a purist, though: I love it that my grocery stores go out of their way to find high quality fruits and vegetables for me, even when there’s still snow on the ground, and nothing growing within 200 miles except slush piles.
This week, I found blueberries. Plump, glossy, beautiful blueberries, on sale! Of course I bought them. Without any hesitation at all, I pulled out butter, eggs, and flour, to make quick and easy blueberry muffins.
Seriously, quick: you can start with cold butter and be eating muffins within an hour. Go ahead, soften the butter in your microwave, I won’t tell.
Easy: okay, I use a mixer, but you don’t have to. Cream butter and sugar, beat in dry ingredients, add milk and vanilla, fold in the berries, portion into muffin tins, ta-da. Very easy. Bake until they smell wonderful. The hardest part? You’ll need to let these muffins cool in the tin at least 10 minutes before you turn them out; they are very tender and tear easily.
And they brighten up a gloomy day very nicely. Mmm, quick and easy blueberry muffins.
link to recipe: fresh blueberry muffins