Who doesn’t love fresh picked berries? Blueberry, raspberry and blackberry season is in full swing – head out to one of the berry farms in Fulton County and get your fill.
Meadowlark Farms – 397 Stevers Mill Road, Broadalbin – blueberries, raspberries. U-Pick and already picked, farmers market, Call (518) 883-6542 for hours
Timeberlane Blueberry Farm – 310 Mussey Road, Caroga Lake – Mountain Grown Blueberries, Mourningkill Pies, Chick & Hen Baking Co., and Adirondack Maple Syrup. U-Pick or pre-packaged, Open 9am – 5pm, (518) 835-3938
Even if you don’t like berries, go get some fresh air and sunshine. And when you are done picking, bring your berries home and make some Blueberry Muffins!
Blueberry Muffin Recipe:
- 1/2 cup unsalted butter
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 pint fresh blueberries – rinsed, drained and patted dry
- 2 tablespoons white sugar
1.Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2.In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3.Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Makes 12 muffins, Prep Time: 15 minutes, Cook Time: 30 minutes
(Recipe found on allrecipes.com)