July is National Blueberry Month and it is a stellar crop here in south Jersey this year.
New Jersey ranks 5th in the nation in blueberry production.
We used to pick blueberries but now they are so inexpensive, we purchase the pints and freeze them for year round use. I remember, year after year, taking the kids to the farm, riding the tractor to the bushes and filling our tin buckets with the rope handles that we hung around our neck. They are fun memories :)
These muffins are light in texture and thanks to the butter and sour cream, are very tasty!
Blueberry Hill Muffins
slightly adapted recipe courtesy State of New Jersey Department of Agriculture Jersey Fresh
½ cup unsalted butter (1 stick)
1 cup sugar
2 Jersey Fresh eggs
1 cup sour cream (I used light)
1 tsp vanilla
2 cups flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 to 1½ cups Jersey Fresh blueberries
1 tsp lemon zest (optional)
cinnamon sugar (optional)
Sift together the flour, baking soda, baking powder and salt.
Cream butter and sugar well. Add eggs and beat until smooth. Mix in sour cream, vanilla and lemon zest. Add sifted dry ingredients and blend. Fold in blueberries gently.
Line muffin tins with paper liners or grease and flour tins. Fill with batter; sprinkle with cinnamon sugar and bake at 375 degrees for 25 – 30 minutes. Bake mini muffins for 18 minutes.
Yield: I made 12 regular muffins and 12 mini muffins
I found my thrill on Blueberry Hill
On Blueberry Hill where I found you
The moon stood still on Blueberry Hill