Whether you get your blueberries from a bush, a roadside stand, or the local Publix, this season’s berries are predicted to be sweet and delicious. Florida’s blueberry industry is estimated at $82 million dollars a year, making Florida one of the larger berry growers in America.
Central Florida has lots of “Pick Your Own Fruit” farms. We recently took a ride north and found a few farms in Clermont, Yalaha, and Tavares. You can always search the web for a farm, by visiting www.pickyourown.org or just enjoy a ride in the country and see what you find. We enjoyed a great day in the hills of Central Florida, visiting a farm, stopping at the Yalaha Bakery for lunch, and returning home with a loaf of delicious bread and lots of berries. Central Florida is quite diverse and offers a range of activities beyond the giant resorts and parks. We brought home quite the bounty of berries, that I washed, dried, and then put some in the freezer for later. In addition to eating some fresh from the blueberry bowl, I tossed a few in a green salad with feta cheese, we had blueberry pancakes, and I cooked up a batch of blueberry muffins, that I’m freezing to server when company comes.
Please enjoy my blueberry muffin recipe:
3 ½ Cups All Purpose Flour
1 ½ Cups Granulated Sugar
4 ½ TSP Baking Powder
1 TSP Baking Soda
1 TSP Kosher Salt
2 Cups Buttermilk shaken
1 (1/4 lb) stick unsalted butter, melted and cooled
1 ½ TSP Grated Lemon Zest
2 Extra Large Eggs
2 Cups Fresh Blueberries
Preheat the oven to 350 degrees. Line Muffin Tins with paper liners. This should make about 20 muffins.
Mix the dry ingredients together in a bowl. In a separate blow, mix the buttermilk, butter, lemon zest and eggs. Pour the wet ingredients into the dry ingredients and mix with a fork just until blended. Fold in the blueberries. Do Not Over Mix. Scoop the batter into the muffin liners, filling them almost full. Bake for 20 – 25 minutes until golden.