My teens’ favorite summer snack was to run out to our blueberry patch and pick to their hearts’ content.

Blueberries are a super food with many health benefits.  They are easy to grow and attractive enough to grow in a flower garden.

You can freeze any surplus harvest by simply washing, drying  and packaging the berries in a freezer bag and placing straight into the freezer.

Blueberry muffins can be made using fresh or frozen blueberries.  Either way they mix  in easily with the batter.

On a cool day baking muffins warms up the house.

Baking blueberry muffins means that our kids will be hanging out in the kitchen once the aroma finds them.

They are best served warm.  Let them cool a little bit so that the blueberries don’t burn your families’ tongues! (Been there…)

Well, now that we’re all hungry I should let you know that you can substitute the blueberries with diced apple or diced rhubarb.  Enjoy!

Recipe: Yields 6 large muffins  – Preheat oven to 400 F

1 cup white flour

3/4 cups whole wheat flour

2/3 cup white sugar

1 tbsp baking powder

1/2  tsp salt

6 tbsp margarine

1 egg

1/2 cup milk

1/2  tsp vanilla

1 cup blueberries or substitute

Grease muffin tins.

In large bowl mix dry ingredients.  Then cut in margarine until mixed in well.

In small bowl beat egg, milk, and vanilla.

Add wet ingredients to dry ones just until slightly mixed.

Fold in berries gently until just mixed.

Spoon batter into muffin tin and bake for about 23 minutes until lightly golden and toothpick comes out clean when center of muffin is tested. Remove from pans to cool slightly.  Serve warm.

Bon appetite ~ Wendy