Months of rainy weekends have given way to the sunny days we all crave. Spring is definitely here—especially at the farmers’ market. And what a sweet season it is! As May progresses, weather permitting you’ll find tender cantaloupe, velvety apricots, fat little cherries, and other early stone fruits like nectarines, peaches, and plums; as well as real strawberries, raspberries, and blueberries. Be still, my heart!
It’s time to say goodbye to the sour, mushy, or mealy blueberries that travel here from countries like Chile and New Zealand. Locally-grown berries have arrived. After you’ve popped a few dozen directly into your mouth to celebrate, it’s time to explore new ways to enjoy them.
Nothing says ‘good morning’ like a basket of warm blueberry muffins…on Mother’s Day or any other day of the year. I think we’ve all choked down some pretty dreary muffins in our lives, but I discovered this recipe over 30 years ago and it is always my first choice. How can you deny an easily-made muffin with a tender crumb, a hint of spice, and little bursts of fruit in every bite?
Cut the recipe in half, if you like, but it pays to make the full batch so there will be extra muffins to freeze. A muffin a day keeps the blues away!
The Best Blueberry Muffins
3 cups all-purpose flour
1 1/2 cups sugar
4 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups farm-fresh blueberries, picked over to remove any stems
1 1/4 cups milk
2 large eggs, at room temperature
2 sticks (1/2 pound) unsalted butter, melted and cooled slightly
- Preheat the oven to 400 degrees. Line two standard 12-cup muffin tins with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt. Whisk gently to blend. In a medium bowl, toss about 2 tablespoons of this mixture with the blueberries to coat. (This will prevent them from sinking when added to the batter.)
- In another medium bowl, whisk together the milk and eggs to blend well; mix in the melted butter.
- Make a well in the center of the dry ingredients; pour in the butter mixture. As quickly and as lightly as possible, stir the dry ingredients into the wet. (Easy does it. This is simply to moisten the flour. Do not try for a uniform batter. There will be lumps! And that’s a good thing.) Gently fold in the blueberries. Use an ice cream scoop or spoon to fill the muffin papers about 2/3 full. Bake until the muffins are golden on top and a toothpick inserted into the center shows no evidence of uncooked batter, 20 to 25 minutes. When cool enough to handle, arrange the muffins on a wire rack to cool. Serve warm or at room temperature. Makes 20 to 24 muffins.
Adapted from The Loaves & Fishes Cookbook by Devon Fredericks & Susan Costner (1980)
Making the Most of the Blues
Unlike most other ripe fruits, the “sniff test” is pointless for blueberries. Instead, use your eyes. Blueberries should be unblemished and have a silvery-white bloom on their deep blue skin. Avoid any berries that are shriveled or green.
The plump blueberries grown here in California are the high-bush variety. Tiny “wild” blueberries are a low-bush variety, grown mostly in Canada and the northeastern United States. These are usually available here only frozen.
Blueberries, often deemed a superfood, are low in calories and high in nutrients and antioxidants. A 1-cup serving of blueberries weighs in at a mere 84 calories and 21 grams of carbohydrate. It also contains 4 grams of fiber; 24% of the RDI (Recommended Daily Intake) of Vitamin C; 36% of the RDI of Vitamin K; 25% of the RDI for manganese; plus small amounts of various other nutrients.
When you get those beautiful berries home: Sort to discard any stems or dried or smashed berries, which could go moldy. Line a baking sheet or other shallow container with paper towels to absorb excess moisture. Lay the berries in a single layer, cover, and refrigerate for up to 5 days. Store them on a shelf in the coldest part of your refrigerator, as produce drawers are often too humid. Just before using, rinse the berries in a colander under cold running water and pat dry.
To freeze farm-fresh blueberries, lay rinsed & dried berries in a single layer on a rimmed baking sheet to flash-freeze. Once frozen, transfer the berries to plastic containers or bags for longer storage. (Cook’s Tip: Do not thaw berries before adding to recipes.)
Blueberries are equally delicious raw or cooked. Enjoy a bowl of fresh berries “naked” or dusted with a bit of confectioners’ sugar and/or a drizzle of cream; or as a no-fuss topping for ice cream. (Try them over lemon or mango sorbet, too.)
Blueberries are rich in pectin, making them an excellent choice for jams, compotes, and fruit chutney.
Blueberries and breakfast are best friends—and a healthy way to kick-start the day. Stir fresh berries into hot or cold cereal, yogurt, or cottage cheese. Or add a handful to smoothies, muffins, quick breads, scones, French toast, or pancake or waffle batter.
Later in the day, enjoy blueberries in pies and tarts, pound cakes, shortcakes, cheesecake, cobblers, and crisps. The possibilities are endless.
Blueberries lend polka-dot appeal to fruit salads; and because they are not overly sweet, make a flavorsome surprise in green salads.
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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