The End-of-Summer Blues: Classic Blueberry Muffins

blueberries 8

One of my all-time favorite summer activities is berry picking. And my favorite of berries are blueberries.  In August in Vermont, they are plumb and sweet. They are also the most fun to pick because they fall off of the shrubs into your hands in large clusters. My cousins and I, with the help of several enthusiastic teenagers, managed to pick eight pints of blueberries at Knoll Farm in Waitsfield, Vermont in thirty minutes. Which probably means we picked sixteen if you count the ones we popped in our mouths while picking. They are just so irresistible.

By the time we put the giant box of berries in the car, we realized that we had picked more than we would ever be able to eat. We spent the entire car ride home rattling off appetizing blueberry-centric recipe ideas.  Blueberry cheesecake, blue berry jam, blueberry buckle, blueberry cobbler were all in the running to be made that night. But at the end of the day, the classic, simple blueberry muffin won the contest. Sometimes it’s the easiest, simplest of foods that just sound the best. I baked two dozen muffins in the late afternoon and to my delight, half of them had already disappeared before dinner was ready.   “Heather! These muffins taste like fortune cookies and they’re delicious!” My fifteen-year-old cousin Will yelled from the kitchen. I smiled, entirely self-satisfied as I watched the sunset over the green mountains. I love cooking for teenagers.



blueberry muffins


Even teenagers like to go blueberry picking!

Even teenagers like to go blueberry picking!


Molly with Blueberries

blueberries 3

blueberries 2

Knoll farm

Knoll farm 2


Blueberries. Photo Credit:  Heather Platt

Blueberries. Photo Credit: Heather Platt



VT July 2014 033

VT July 2014 009

Classic Blueberry Muffins

Yields 2 dozen muffins

  • 4 cups all-purpose flour
  • a pinch of salt
  • 2 cup granulated sugar
  • 4 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1/2 cup milk
  • 1 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup sour cream
  • 3 cups fresh blueberries
  • vegetable spray for muffin tins

Preheat oven to 400°F. Spray the muffin tins thoroughly with vegetable spray.

In a large bowl combine the flour, baking soda, baking powder, and salt.
In a separate large bowl, whisk together the sugar, oil, eggs and sour cream. Add the flour mixture and stir for another minute. Add 1 cup blueberries to mixture and stir gently. Reserve the 1 cup of blueberries.Using an ice cream scoop, scoop the mixture into the greased muffin pans. Press the remaining blueberries onto the top of each of the muffins. Bake in the preheated oven for 20 to 25 minutes or until golden brown. Remove the muffins from the oven and let cool slightly before removing from the tins. Let them cool upside down on towels or a drying rack.


Blueberry Muffins: Photo Credit: Heather Platt

Blueberry Muffins: Photo Credit: Heather Platt



Filed under Breakfast, Brunch, Heather Platt, In Season, Summer

2 responses to “The End-of-Summer Blues: Classic Blueberry Muffins

  1. Welch

    Ah yes… Blueberry picking with Hp… fond memories 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s