Is there a more American berry? Some history from http://www.blueberry.org/: "For centuries, blueberries were gathered from the forests and the bogs by Native Americans and consumed fresh and also preserved. The Northeast Native American tribes revered blueberries and much folklore developed around them. The blossom end of each berry, the calyx, forms the shape of a perfect five-pointed star; the elders of the tribe would tell of how the Great Spirit sent "star berries" to relieve the children's hunger during a famine.The juice also made an excellent dye for baskets and cloth. In food preparation, dried blueberries were added to stews, soups and meats." I've purchased dried blueberries before, but at $16.99 a pound I enjoyed them in my homemade granola but haven't ventured to introduce them to any stews, soups or meats and probably never will. In fact, it will be only fresh blueberries entering our home and peak of the season is now!
- 12 1/2 oz cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- heavy pinch salt
- 1 C sugar
- 1/2 C vegetable oil
- 1 egg
- 1 C yogurt
- 1 1/2 C fresh blueberries
- vegetable spray for muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt. Set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 Tbsp of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 C blueberries to mixture and stir 3 more times. Reserve the 1/2 C of blueberries.
Add the mixture to the greased muffin tins. Sprinkle the remaining 1/2 C blueberries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from the oven and turn out, upside down on a tea towel to cool completely. Serve immediately or store in an airtight container for 2 to 3 days.