I’m sure it’s no coincidence, but July is National Blueberry Month, July 10th is Pick Blueberry Day, and July 11th is Blueberry Muffin Day!
I’m kinda a weird one when it comes to blueberries. I like a lot of fruit — most fruit actually, but I don’t want to just eat blueberries. But I do love blueberry baked goods and blueberry-flavored things. Speaking of, if you are a seltzer water fan, I can’t recommend Polar’s Blueberry Lemonade seltzer enough.
Anyway, getting off track…
As I was saying, I love a good blueberry muffin (warm with butter is the best), or a good blueberry buckle, or coffee cake.
Before we get to the recipe that I know you know is coming, let’s talk about where to get your berries.
Personally, I don’t have to go far. Our graphic artist, Wes, has several blueberry bushes at home, so he’s been keeping the office well-supplied. If you don’t have a co-worker blueberry dealer, there are lots of places locally you can find some!
Shirey’s Blueberry Hill, 194 Northway Rd., Linden, is a great place to go if you want to pick your own berries! They sell by the pound, but just a heads up, it’s cash or checks only!
Fisher’s Berry Farm, located at 425 Shaffer Path Ext. in Montgomery, is also in the pick-yourself category.
Green Barn Berry Farm, 7299 Armstrong Rd., Muncy, also offers a pick-your-own option. However, they recommend that you check their social media for availability before you make the drive.
Humpback Farm Market at 16073 St. Rt. 405 in Watsontown also currently features blueberries. Plus, who doesn’t want to see camels and llamas while you buy your produce?
Sunnyside Produce at 345 S. Mill St. in Loganton also has plenty of berries for baking and fruit salads!
Turbotville Produce, 3305 St. Rt. 54, Turbotville, has plenty of fresh fruits and veggies, including blueberries.
Tebb’s Farm and Greenhouse on Four Mile Dr., Williamsport, can also set you up if you are looking. Plus, don’t forget about their amazing sweet corn!
I haven’t been in a while, but I’m sure you could find plenty of blueberries at the Williamsport Growers Market downtown on Saturdays and at the Montoursville Market on Tuesdays.
Since this week does feature National Blueberry Muffins Day, and they are one of my favorites, it only seems proper to leave you with a blueberry muffin recipe…
Blueberry Muffins
Ingredients:
For the blueberry muffins:
• 2 cups all-purpose flour
• 1 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup butter melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)
For the streusel topping:
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter cold
Directions:
Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
As mentioned, I 10/10 recommend serving these warm with butter. Personally, I think it’s the best way to eat a blueberry muffin!
I hope y’all take blueberry season as a chance to get out and about! Visit a new market or stand or get out in the sunshine and pick your own!
