So blueberry season is now upon us in Maine. One of the reasons I love the Maine summer is that we have three berry seasons: We start with strawberry season; then the raspberries come; and we end on blueberries.
We kind of have a fourth season of summer in Maine, but it has nothing to do with berries. I think it’s called the “melancholy that our beautiful summer is almost over” season, but that’s for writing about later. Right now, it’s blueberry time!
I love blueberries. I mean, I don’t have the history with blueberries that I have with strawberries, but I love them so much that, two years ago, for my birthday, my husband bought me six blueberry bushes to plant in our garden.
It was a bit of a rough go at first. There was a bunny who ate both leaves and berries. Then, one of the bushes got sick. Still, last summer, we had a small but delicious crop of blueberries.
But, this year, things were looking great. All six bushes were loaded with berries, and I was so excited!
Until the unthinkable happened…our ducky-ducks ate all the blueberries!
There were like 50 to 70 berries left at the top of the very tallest bush. Our sweet little ducky-ducks (aka blueberry thieves) ate everything else! I am talking about hundreds and hundreds of blueberries. Those stinkers! Still, I can’t be mad at them because they’re cute, and they’re just doing what ducks do.
My husband fenced off most of the garden, but he didn’t fence off the blueberries. We paid for this and learned a hard lesson. Next year, it’s the fence!
But, we still had like 75 to 100 berries left, and I, being the optimist I am, thought this would be just enough to make a good batch of blueberry muffins. I have this amazing blueberry muffin recipe (see below), and I wanted to make a batch with our own blueberries.
Unfortunately, those little ducky-ducks were very persuasive. As I was picking those beautiful blueberries on the tallest bush, a few of our chicky girls came over to “share.” They’re so cute, I couldn’t resist sharing some. But the next thing I know, the ducks are with me.
There they were. Chewing hopefully on the blueberry bush next to me (on one that had already been stripped) and looking at me from the side, as if to say “Oh, mama, we love the blueberries. Please share with us.”
And if you think I’m making up that look, you have to meet our ducks. Believe me, they know what they’re doing.
So what am I supposed to do but share blueberries? So I did.
I think we still have enough for one batch of muffins, but it looks like it’s going to be another year of purchasing and picking blueberries from a local farm. Of course, that’s OK because that’s awesome too.
If you live in Maine, here’s a great blog post from Diane Atwood’s Catching Health offering a list of places you can go to pick blueberries. It’s an awesome resource!
And, once you get your berries, you might want to try them in this delicious bed-and-breakfast-style blueberry muffin recipe.
As an aside, I’ve never been to a bed and breakfast, so I don’t know what kind of muffins you would get at one, but if I had a bed and breakfast, you could get these blueberry muffins there. They’re a hit with my whole family—and our neighbors. Plus, they’re super quick and easy to make.
Blueberry Muffins with Crumb Topping
*Please note that this recipe was adapted and “remixed” from several recipes years ago, so I have no recipe to credit here.
Ingredients for Muffins
1 ½ cup of flour
¾ cup of sugar
½ tsp. salt
2 tsp. baking powder
¼ cup canola oil
½ teaspoon vanilla
almost ¾ cup of milk
1 ½ cup of blueberries
Ingredients for Topping
½ cup light brown sugar
⅓ cup flour
1 ½ teaspoon cinnamon
¼ cup soft or melted butter
In a large bowl, mix all of your dry ingredients for the muffins together. Add the wet ingredients and be careful on the milk. It really does need to be a little less than ¾ cup of milk. Too much milk seems to really negatively impact the muffins. After you mix the wet and dry ingredients, fold in your blueberries.
Use fresh blueberries your ducks didn’t steal if possible.
For the topping, mix the sugar, flour, and cinnamon. After you have mixed those well, add ¼ cup of the soft or melted butter. The topping should be crumbling just a bit, so if it’s too moist, you can add a dab more of brown sugar or flour.
Put into a 12-muffin pan and bake for 15 to 16 minutes at 375 degrees.
It’s a pretty easy recipe and so delicious. I hope you enjoy!