Jackie's Fantastic Blueberry Muffins

This recipe comes from the Owl’s Head Blueberry Farm in Richmond, Vermont. Owl’s Head was our favorite place to pick blueberries. The bushes line the side of the hill. On a good year, the berries are huge, and we would lazily pick fruit while listening to whatever live music was playing that day. I have no idea who Jackie is, but the muffins and the blueberry picking memories are truly fantastic.

Make sure you freeze the berries ahead of time, if you are using fresh berries. You can use already frozen berries, as well.

2 1/2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons butter

2 eggs

3/4 cups finely chopped walnuts (optional)

1 cup milk

1 teaspoon vanilla

1 1/2 cups frozen blueberries (do NOT thaw!)

1. Preheat oven to 400 degrees. Grease muffin tins.
2. In a large bowl, combine first four ingredients and cut butter until the consistency of fine crumbs. Add walnuts.
3. In a small bowl, beat eggs, milk and vanilla with fork. Add to mixture in large bowl, mixing just until flour is moistened. Gently stir in berries.
4. Fill muffin cups about 2/3 full. Sprinkle with sugar, if desired. Bake for 15-20 minutes.