Happy National Blueberry Month!
I love a good holiday, especially if it involves food. Oh, and did I mention? I actually celebrate these random food holidays. Case in point, one evening back in November I was pleasantly surprised by a phone call from my mother-in-law. When she asked what we were doing, I responded by telling her that we were celebrating National Bundt Cake Day. My husband, four children, and I were actually lounging around our living room each enjoying a piece of Chocolate Pistachio Bundt Cake for no other reason than it was National Bundt Cake Day. A family that celebrates food holidays together, sticks together.
Currently we are celebrating National Blueberry Month because, according to the United States Department of Agriculture, July is the month to feature these juicy and nutritious berries. I started the blueberry party by making a batch of moist and flavorful Blueberry Muffins. This tried-and-true recipe comes from my well-loved copy of Mary Washington's Cookbook that I snagged while I was a freshman at Mary Washington College in Fredericksburg, Virginia.
I return to this recipe year after year because it calls for simple pantry ingredients, is enjoyed by my children, and has the added benefit of anti-oxidant rich blueberries. When blueberries are plentiful in the grocery store, I buy at least one quart for snacking and another quart or two to be used in recipes. This time my daughter assisted in the baking and commented that these muffins would make a great first-day-of-high school breakfast. After I adjust to the fact that one of my children is heading to high school, I will agree to make her suggestion happen.
Blueberries are a nutritious fruit that is native to North America, can be easily frozen, and are as delicious straight from the carton as they are baked into a cobbler, pancake, or muffin. All of these blueberry qualities are a reason to celebrate. Happy National Blueberry Month!
(makes 2 dozen muffins)
2 eggs, room temperature
1/2 cup butter, melted and cooled slightly
1 cup sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries, washed with all stems removed
- Preheat oven to 375 degrees. Grease muffin pans or line with paper liners.
- Mix eggs, butter, sugar, and sour cream until fully combined
- Whisk together dry ingredients (flour, baking powder, baking soda, salt).
- Add blueberries to flour mixture and toss gently to coat blueberries.
- Gently fold flour/blueberry mixture into egg mixture until combined. Do not over mix.
- Spoon batter into prepared muffin tins.
- Bake for 25 minutes.
adapted from Mary Washington's Cookbook
recipe submitted by Vivian S. Hubbard '73
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