It's Blueberry Season! I LOVE fresh blueberries, well truthfully any kind of fresh berry! There are so many ways to eat them...other than right off the vine or bush! I braved the mosquitos yesterday and picked blueberries at my parents. I did freeze some to use later in muffins or smoothies. They freeze so well and don't need to be thawed before using.
Muffins are one of my favorites and honestly I could hardly wait to get these baked! I know few people that don't have a favorite muffin recipe and mine is my maternal grandmother's. I have altered her original only slightly to allow for the gluten free flour.
Grandma Crump was born February 28, 1998 so by the time I was born in 1966 she wasn't cooking as much but she was supervising everything that went on in the kitchen. She was known for her cooking as are each of her daughters. She and Grandpa raised 9 children, 3 boys and 6 girls, my mother is the 7th child and I am the 23rd grandchild. I've never counted the great grands and the great great grands but I do know there is a photo somewhere of the 5th generation. There is a bunch of us!
I hope you enjoy Grandma Crump's Blueberry Muffins as much as I do!
1 stick unsalted butter, at room temp
1 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
4 teaspoons baking powder
1/2 cup Scottish Oats, I use Bob's Red Mill
2 cups Gluten Free All Purpose Flour, I use Bob's Red Mill
2 teaspoons xanthum gum
2 cups (1 pint) fresh or frozen blueberries
Preheat oven to 400 degrees.
Cream butter and sugar, add eggs 1 at a time mixing well. Stir dry ingredients together in a separate bowl. Add vanilla to milk and stir in alternately with the dry ingredients. Stir in blueberries.
Scoop into lined muffin pan and bake 20 minutes per pan.
Makes 20 standard size muffins.
ENJOY!!!
