This year has been a great berry year. The salmonberries have been plump and plentiful, and as they wind down now the blueberries and black huckleberries are picking up. Our mild winter and warmer spring has sped up the berries by about 3 weeks. My tradition on the 4th of July is to pick some blueberries for pancakes. Normally they are the first ones of the season and I can get about a cup and that’s it. This year we started seeing them ripe around mid-June.
I’ve been out three times for blueberries and have picked 5 1/2 pounds.
The first thing I made with them was homemade Blueberry Muffins!
When I was younger, I would make these for my bake sale during the Golden North Salmon Derby. It happens at the end of July or beginning of August and lasts 3 days. The largest 100 King and Coho salmon turned in win prizes to raise money for scholarships. Warm Blueberry Muffins fresh from the oven with a little butter and sugar on the tops were a popular item with the fishermen on a drizzly derby day!
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1 cup fresh blueberries
- In a large mixing bowl, stir together flour, sugar, salt and baking powder. Add softened butter, egg and milk. Mix together with blending fork or spoon until well blended. Carefully fold in blueberries.
- Grease muffin tins or use muffin papers. Spoon batter into muffin tins, filling each about 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until done. Enjoy!
- For the special touch my mom taught me... Let muffins cool slightly. Fill a shallow plate or bowl with some sugar. Butter the tops of each muffin and give a swirl in the sugar to coat the top of the muffin.
- Recipe can be doubled.