Tuesday, July 12, 2011
July is National Blueberry Month. This recipe is from page 60 in my cookbook.
½ c. milk
¼ c. oil
l c. fresh or frozen blueberries
1½ c. flour
½ c. sugar
2 tsp. baking powder
½ tsp. salt
Streusel topping (optional):
3 T. flour
3 T. sugar
2 T. real butter
In a small bowl, mix wet ingredients. Carefully stir in blueberries. In a larger bowl, mix dry ingredients. Combine wet and dry. Mix ONLY until flour is moistened. Do not over mix.
Place batter in paper muffin cups or greased muffin tin. Top with optional streusel topping.
For topping, combine flour and sugar. Cut-in butter.
Bake 400˚ 20-25 minutes or until toothpick inserted near center comes out clean.
Did you know?
*Researchers at Tuft’s University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
*A single blueberry bush can produce up to 6,000 berries a year.
*Native American Indians used the fruit, leaves and roots of the plant to treat coughs, flavor soups, and dye cloth.
*More than 500 metric tons of blueberries are shipped to Japan from the US each year.