Every year we give hugs all ’round and head home from Mabel with a stash of these tucked under our arms..
Gubler’s Mabel Lake Farms have the largest, plumpest and sweetest blueberries around,
they’re picked fresh { and spray free }beginning the third week of July and peak the first two weeks of August.
The climate at Mabel Lake is unlike that of the rest of the Okanagan Valley, there is seasonally more rain and it’s nestled deeper into the Columbia mountains, so the soil is of a more fertile, glacial nature.
{ We used to think of it as a “rain forest”. }
{ which also explain the crystal clear but freezing temperature of the lake }
With a little prodding to put these FAT BERRIES to good use, I made up a batch of PLUMP BLUEBERRY MUFFINS on Sunday morning.
This time around I decided to cut back a third of the sugar and added a wee bit of lemon zest. Since I really wanted the blueberries to have the starring role in these muffins, I added about 3/4-1 cup { really, just two little handfuls.. I didn’t measure }.
I’m really crushing on desserts that have just a hint of sweet these days.
We were really happy to see these muffins rise up so high above the muffin tins, so make sure to fill yours to the brim.
Here’s an early morning photo..
And here they are in the light of day..
I think silpat liners would work best, I wanted to go “old school” and so I used paper liners. Needless to say, the muffins stuck disappointingly to them. I’ve never had that happen with a cupcake. Anyway, a quick read online suggests a light spray with cooking spray first?
I’m curious to know what you recommend to prevent muffins from sticking if you wish to use paper liners?
♥
p.s. I’m doing a little happy dance today.. my first photo was finally accepted into Food Gawker!
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- zest of 1/2 lemon
- 2 large eggs, beaten
- 1 1/2 cups buttermilk (I used milk with 1 1/2 tbsp vinegar stirred in to thicken)
- 6 tablespoons unsalted butter melted then cooled
- 1 1/2 teaspoons vanilla extract
- 1 1/2 - 2 1/2 blueberries, rinsed, patted dry and lightly tossed in flour
- sprinkling sugar
- Preheat oven to 350F.
- Line or grease 12 muffin tins.
- In a large bowl, whisk together all dry ingredients, from the flour to the lemon zest.
- In a medium bowl, whisk 2 large eggs and add to the remaining wet ingredients.
- Make a well in the center of the dry ingredients. Slowly pour in the wet ingredients while stirring and fold gently just until all ingredients are blended.
- Gently fold in the blueberries.
- Scoop and fill muffin tins until level with the cups. I had enough for one extra muffin.
- Sprinkle over with coarse sprinkling sugar.
- Bake for 20-25 minutes, until the muffins have risen and turned a golden brown and a skewer inserted comes out clean or lightly moist.
- My muffins took much longer to bake.. about 30-35 minutes.
p.p.s. I’m still making the blogging rounds.. if I haven’t been by, I soon will, there’s so much catching up to do!
Gorgeous! I’ll take plumpish blueberry muffins any day.
Great looking blueberry muffins! Congrats on Food Gawker :)!
Oh how I love these things!
I love these blueberry muffins, they are actually bursting with flavour my friend 😀
Cheers
Choc Chip Uru
I love muffins! And there’s something about the word–plumpish–that just makes me smile. Thanks, Barbara! 🙂
Smidge, they are without doubt the prettiest blueberry muffins I’ve ever seen! How wonderful to have so many gorgeous berries to play with – they cost a fortune here! xx
Blueberry muffins are one of my favourite. I like the idea that you reduced the sugar. I see that some people are now using stevia instead. Have you tried it. I will try it soon.
Congratulations on Food Gawker.
Blueberries are my favorite and those are the best looking blueberries muffins.
How old is your Chinese scissors? It looks antique.
Yay to your food gawker photo! I am so so very jealous of your giant box of blueberries. I love blueberry muffins and those tops…. magnificent!
Always such a beautiful presentation!! Lovely!
The blueberries are amazing, they really are plump and juicy. We love blueberry muffins in my house and mine stick too. I think it’s just the nature of the muffin and the addition of the fruit. Also, I’ve heard it’s a problem at high altitudes which I’d probably why I have issues.
The muffins are gorgeous and congrats on FoodGawker!
Nazneen
I am in love with these muffins! They look so GOOD with blueberries.
Well, these plumpish muffins look fantastic! I love the color!
Your blueberry muffins look so very good, Barb! I’ve yet to bake some this year and I had better get a move on. I didn’t realize what I was missing until I saw yours here, Not being a breakfast person, a warm muffin with my morning coffee is perfect. Congratulations are definitely in order for having a photo accepted by FoodGawker. Your photos are always top-notch and certainly worthy of the honor.
Worrying about the beautiful white upholstery getting blueberry stains….ha!
What plump berries is right. Yum. Delicious.
and isn’t that wonderful about Food Gawker. Well deserved, Smidge! Congrats.
Best
Ruth in Pittsburgh
OHH MY gosh these look SO good!! I find that when I use oil in my baking (coconut or olive) my muffins and cupcakes don’t stick to the liner. Hmm. I would eat whatever was stuck to the liner anyway, NO MUFFIN CRUMB LEFT BEHIND!
I love blueberry & lemon together! This muffin looks absolutely amazing. I would so love one with a cup of coffee. Delicious and pinning!
Perfect I have a blueberry surplus in my fridge and I was just looking for recipes to use them up in !
oh these plump muffins look so lovely and bursting with berries,awesome treat 🙂
congrats on the Foodgawker pic; acceptance is difficult to come by with them, so that’s quite the feat. 🙂 your muffins look incredible: just like a blueberry muffin should look. As for them sticking, fruit is what makes them so difficult; juicy fruits get all jammy, which is lovely, but it does make for a mess in terms of peeling the paper off. I’ve done the light cooking spray thing before, and it seems to help some. I do find with fruit muffins like this, it’s better to just cook them in a buttered pan straight-out, because the cooked fruit has an easier time pulling away from the metal than it will ever with the paper (when that metal is properly buttered.)
Thanks Shannon! I noticed they did pull off easier the second day, so maybe I overbaked them a tad.. I went a bit longer than the 25 minutes to make sure they were nicely browned. But I think you’re right, I’ll just skip the papers next time:) xx
I second Celias comment Smidge, the prettiest blueberry muffins I’ve ever seen!
These muffins look so delicious. Beautiful presentation.
Beautiful post with lovely photos…as always! The muffins look delicious!
Blueberry muffins are on my baking list this week…and after seeing your beauties, I hope mine turn out half as wonderful! Congrats on the well deserved FG acceptance!
Congrats on getting your first (of many to come) image onto Food Gawker – it’s not easy – those people at Food Gawker are very tricky. I love your muffin tin and I would love to have a box of blueberries like that on my front porch xx
Congratulations, Smidge, on the wonderful accomplishment of having a photo accepted by Food Gawker! I’m not surprised, because I do think your photos are that good, but I also know the odds…so you must be very pleased and proud! 🙂
And those are the largest blueberries I’ve ever seen. My little container in the fridge is going to look a little sad to me as I plop them into my yogurt in the morning. Love the blueberry muffins…I’ll have to do my best to come up with good results without the same blueberries, but I’ll try! 🙂
Great looking blueberry muffins! We haven’t made any yet this year, and need to before blueberry season is over. Congrats on the foodgawker acceptance! I’m rather surprised you just got your first – you do great high key photos, and that’s a style I’d think they’d like. It also kind of depends on which of their screeners you get – they don’t all share the same preferences, or at least that’s my impression.
I’ve long been looking for the perfect blueberry muffin recipe. Yours looks great! And such pretty photos.
I am a blueberry muffin FANATIC!!! I always love trying out new recipes. I’m drooling over your photos as we speak (congrats on foodgawker by the way- you go girl!)
Have you ever tried Gwyneth Paltrow’s blueberry muffin recipe? I saw that you have her new book, this recipe is from her first one. She makes a regular version and a sugar (refined) free version. They’re both delish! xo
These muffins reminds me of when I was little and my mom used to make these from scratch every Sunday morning. You’ve just brought back wonderful memories for me.. and these look delish!
These blueberry muffins looks beautiful, Barbara! They’re my favorite and I bet yours taste just as fantastic as they look. Great recipe!
I’m like you…I like a muffin not too sweet and yours sound good with the lemon. It is wild blueberry season here in Maine. They are a little smaller but very sweet and juicy.
I always struggle to find good blueberries around here! Australia’s climate isn’t perfect for berries of any kind so I often resort to buying frozen ones. These muffins look divine though. I love blueberry muffins, so I’m going to try your recipe very soon… loving the addition of the lemon zest! xx
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