It is no surprise; the boys and I are really digging Sunshine Valley Farms ever since our trip for brunch (read about it here). I stalked their Facebook page to look for the announcement they had blueberry picking open, so we could make another trip.
So this post is actually one part Eats blog and one part Two Cents blog since I am not only reviewing blueberry picking at Sunshine Valley Farm, but also giving you a yummy muffin recipe.
Their hours for picking are limited (Tuesday, Thursday, Saturday from 8- 10 a.m.), but we were able to squeeze it in the morning before Scout’s first birthday party.
It was seriously so much fun! Something about gathering your own food, makes it that much more enjoyable to eat. You can quickly spend a fortune and we found ourselves getting carried away searching for the biggest, bluest berries. Scout even got involved, picking and eating them as he went. They are $3.45 a pound, and we took home 4 pounds.
Don’t have time to pick? They have a farmstand where you can buy a variety of farm fresh items, including blueberries (peaches are also in season). They just started selling eggs from local, pasture-raised chickens.
On the way home, Sawyer was brainstorming all the things we could make with our new berries. Our first item of business…blueberry muffins!
My mom shared her go-to blueberry muffin recipe with me and they are not only tasty but easy for your little bakers to help with. We have already made two batches; Sawyer has insisted on taking a muffin to each of his favorite teachers.
Easy One Bowl Blueberry Muffins
- 1-1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/3 cup (80 ml) neutral flavored oil; canola, vegetable, grape seed
- 1 large egg
- 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
- 1-1/2 teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)
- Heat oven to 400º F.
- For standard-size muffins, line 12 standard-sized muffin cups with paper liners.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Add vegetable oil to a measuring jug that holds at least 1 cup.
- Add the egg
- Fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
- Add vanilla and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details).
- Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Divide batter between muffin cups.
- Sprinkle a little sugar on top of each muffin.
- Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
- Transfer muffins to a cooling rack and cool.
Notes and Tips
Using Frozen Blueberries: You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
Making Mini Muffins: You should be able to get 22 to 24 mini muffins from this recipe. The baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.
To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.
Batter Thickness: The batter should be thick and scoopable — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.