It’s blueberries galore at my house! The best part of summer, I think, is all the fresh fruits and vegetables. It almost makes the 98% humidity tolerable. Keyword being “almost”. I was at my local farm stand on Saturday and picked up some beautiful Alabama-grown blueberries. I made a batch of blueberry muffins and we’ll snack on what’s left the rest of the week.
In more exciting news, I finally took some pictures! I also started using photo editing software instead of the pretend version that comes with computers. I hope that I can figure out what I’m doing over time and become a better photographer. If you have any tips for using a point-and-shoot camera, please share! As a treat (and because I was having fun), I’ve updated my recipe for Blueberry Almond Coffee Cake with pictures!
But for today’s recipe…
Blueberry Muffins – Adapted from Paula Deen Celebrates! – 18 muffins
2 cups self-rising flour
1½ cups sugar
2 eggs, lightly beaten
½ cup milk
½ cup oil
1 teaspoon vanilla
1 cup fresh blueberries
Preheat oven to 375°. Spray 18 muffin tins with cooking spray or line with paper liners. Combine flour and sugar in a large bowl. Mix eggs, milk, oil, and vanilla thoroughly in a small bowl. Make a well in the center of the dry ingredients and slowly add the liquid. Mix with a wooden spoon just until combined. Gently stir in blueberries.
Divide the batter evenly between the cups, filling about halfway full. Bake for 22-24 minutes or until browned, puffed, and done.