Last weekend we ventured out to a Blue Harvest Farms for our annual blueberry picking trip with our friends Beth, and Steve and their three kids. We have made this a family tradition and its so much fun to go each year and fill our buckets with delicious, fresh berries!
I die of cuteness overload with that hat on Kolbe! One thing I wasn't expecting was for Kolbe and Joseph to be excellent little berry pickers! Those two definitely helped us fill up our buckets quickly. We gave them a mission and they took it seriously.
The boys do the hard labor and the ladies relax:
When we got home, Kolbe begged me to make blueberry muffins with him (and then picked out all the blueberries and ate the muffin part...so typical!)
I played around with a couple of recipes and since I'm known to never follow a recipe 100%, I ended up coming up with one of my own.
If you find yourself with a bucket full of blueberries, then give these a shot. They came out delicious and they're mostly gone by now. Even Annabelle has enjoyed a muffin or two =)
Delicious Blueberry Muffins
2 1/2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4-1/2 cup raw honey (I used 1/4 but add up to a 1/2 to taste)
1/4 cup coconut oil
1/4 cup unsalted butter (or just use all coconut oil)
1 cup buttermilk (quick homemade version: pour 1 tbsp apple cider vinegar or lemon juice in a measuring cup, then pour whole milk over it until reaching the 1 cup mark and let sit for 5 minutes)
1 tbsp vanilla extract
1 1/2 cups fresh or frozen blueberries
sprinkle of sugar
1. Preheat oven to 425F degrees and spray a 12 muffin tin to coat.
2. In a medium bowl, mix flour, baking soda, baking powder and salt and set aside.
3. Using an electric mixer, mix together honey, coconut oil, butter, egg, buttermilk, and vanilla until well blended.
4. Pour in flour mixture and beat until well blended.
5. Carefully fold in blueberries until they are evenly spread throughout batter.
6. Fill each muffin cup to the brim and sprinkle a small amount of sugar on top of each muffin.
7. Bake for 5 minutes, then reduce temperature to 350F degrees and bake for 13 minutes or until a toothpick inserted comes out clean.
8. Let muffins cool on baking rack and enjoy!
And because I can't resist, here's a little throwback from our blueberry picking adventures in the past. We have decided to keep taking this picture every year for as long as the boys will let us =)