Blueberry muffins

Picking blueberries is fun. With delicious rewards. This past summer I went with my friend Amy and her two little kids to McKenzie River Farm to pick amazing organic berries. We ate a TON of them over the next week or so. But I also slyly froze a few bags for later use.

"Later" came last week when I remembered I had these tasty treats and made some blueberry muffins.

This recipe also comes from the 50's era Joy of Cooking, a few pages past biscuits. They usually turn out pretty good. But this time I added a smashed banana and they came out really nice and moist. I recommend doing that.

You'll need a muffin pan. I like the metal ones, and use little wax paper cups. These make 12 good sized muffins.

1 3/4 cups all purpose flour
3/4 tsp. salt
1/3 cup sugar
2 tsp. baking powder
2 eggs
4 Tblsp. melted butter
3/4 cups milk
1 cup lightly floured blueberries - fresh, canned, or thawed from frozen
1 small banana, smashed

Preheat the oven to 425.

Combined all the dry ingredients. In a seperate bowl, beat the eggs, and then add the butter and milk. Pour the liquid into the dry stuff and stir just enough to wet all the dry stuff. Ignore lumps and don't stir too much. Add the mushed up banana and stir in briefly. Then carefully stir in the blueberries so they don't break.

[To flour thawed blueberries, try to dry them as much as possible first or it won't work. When as dry as you have patience for, toss them gently with flour in a bowl or bag just so they are covered lightly.]

Spoon the batter into prepared muffin cups, about 3/4 full. Bake for 15-20 minutes. Best eaten warm!