Like the rest of the garden I had very little hope that our blueberry bushes would actually produce many blueberries. Around Memorial Day they were both looking hopeful so we decided to wrap them in netting to protect them from the birds. Turns out the only birds endangering the crop were little boys. They came in one afternoon (the day before I planned to pick) with blue stained teeth and sheepish looks. Once we made a batch of blueberry muffins I decided it was time to set them free on the bushes. They now have permission to eat them as they ripen.  Sweet snacks in the midst of backyard adventures. And they taste much better now that they aren’t forbidden.

I thought this week I would share my mom’s Blueberry Muffin Recipe. These muffins are more dense than some, less cakey and more sconey almost. I made a batch this week and added 1/4 tsp baking powder which helped them to fluff up and lighten a bit.  The secret to their yumminess I think it that you soak the oats in the orange juice while you mix the other ingredients. The orange zestiness combined with the blueberries is a great combo.  Enough “ness”‘s. Here’s the recipe…

Blueberry Muffins

Recipe from Judy Seckinger

1/2 c rolled oats

1/2 cup orange juice

(pour juice into oats and set aside, allowing the oats to soak up the juice before mixing them into the batter)

Mix together the following in a big mixing bowl:

1 1/2 cups flour

1/2 cup sugar

1/2 tsp salt

1/4 tsp soda

{1/4 tsp baking powder- I added this, it’s optional}

1/4 tsp cinnamon

1/2 cup oil

1 egg, beaten

Stir in the oats and orange juice, fold in the blueberries:

1 cup blueberries

Do not over mix or they will not be light and fluffy.

Mix 2 T sugar and 1/4 tsp cinnamon and sprinkle over the top of the muffins.

Bake in a 350 degree oven for 20-25 minutes or until a toothpick comes out clean.

Thanks mom for another yummy recipe in the family collection! These don’t last more than a day in our house!

Up next for Garden Eats is homemade salsa! Stay tuned!