Later this year I will be the proud owner of about 20 kg of locally grown, organic wheat flour from Jim Grieshaber-Otto’s Cedar Isle Farm in Agassiz, B.C., through Urban Grain’s CSA project.
What am I going to do with all that flour? Here’s one: blueberry muffins! Why? What could be better than local flour and those beautiful BC blueberries.
Here is a simple blueberry muffin recipe that uses a bit of lemon to give it a bit of tang.
2 1/2 cups flour
1 tbsp baking powder
2/3 cup brown sugar
1 cup milk
2 eggs
1/2 cup butter, melted
1 tsp vanilla
1/2 tsp salt
1 cup fresh blueberries
1 tbsp lemon zest
2 tbsp lemon juice
Combine flour, baking powder, salt and sugar. Add eggs and vanilla. In separate bowl, combine milk, lemon juice and zest. Add to flour mixture. Stir in melted, cooled butter. Add in blueberries. Bake in a preheated 400 degree oven for 20-25 minutes. Makes 12.
a fresh blueberry muffin
