AVAILABLE:Our blueberries are a perfect summer fruit. Even though they’re available from July to August, we at The Fruit Company bring them in for our Harvest Club Americana members in August.
ABOUT:A beautiful symbol of our American Heritage, nothing tastes more like summer than fresh Mountain Blueberries, and ours are no exception. Grown in our own blueberry fields, this delicious and versatile fruit is harvested at their peak and delivered to your door with very few stops along the way. They’ll have a delicious sweet flavor, with a slight tartness to them. Though blueberries are a lovely deep blue color, they will also have a light almost dusty coating. That white-ish film is called the “bloom” and provides natural waterproofing to the fruit. Blueberries make excellent jams and sauces, they go perfectly in fresh baked muffins or mixed into pancakes. Many people also choose to dry their blueberries and add them into granola or scones, or go the equally popular route of freezing them to mix into smoothies and other summer beverages.
TASTE:Our fresh Mountain Blueberries are picked at their peak. When they arrive at your door, just rinse them off and enjoy. To prolong their flavor, keep extra berries in your refrigerator.
- 2 cups all-purpose flour
- ½ cup white sugar
- 3 tsp backing powder
- ½ tsp salt
- ¾ cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 cup fresh blueberries
- 1 tsp grated lemon zest
- Heat oven to 400ºF.
- Grease bottoms of 12 muffin cups, or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder,
blueberries, grated lemon zest and salt;
mix well. In a small bowl, combine milk, oil and egg; blend well.
- Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy).
- Fill cups 2/3 full.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool 1 minute before removing from pan. Serve warm.
Recipe courtesy Recipes Wiki. View more images and information about this recipe at The Fruit Company's Blog.