Blueberry Muffins

There are several advantages to living in a rural area. One of them is being able to pick berries in the summertime. For the last several years, we’ve gone to Bozberry Farms in Turtlepoint, Pa., to pick the plumpest, biggest, sweetest blueberries I’ve ever eaten. You gotta trust me on this one because I’ve eaten a lot of blueberries in the past half century. These are amazing.

I always end up picking way too many, in part because picking blueberries is so much easier than picking other fruit. There aren’t any briers to fight with, and there is no bending, unless you really want to get the berries near the bottom.

Once I get back from my annual trip, with my buckets sagging with the weight of these blue beauties and my stomach full of them, I have to get baking. Given the choice, He Who Must Be Fed wanted blueberry muffins first.Blueberries


  • 2 eggs
  • 3 cups Bisquick mix
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 1 cup sugar
  • 1 cup blueberries
  • Cinnamon, for dusting
  • Sparkling sugar, for sprinkling

Heat your oven to 400°. Line your muffin tins with paper or foil cups. Beat the eggs slightly in a medium bowl. Stir in Bisquick mix, milk, oil and sugar until just moistened. Gently fold in your blueberries.MixingMuffinBatter

Divide your batter evenly among the muffin cups. Sprinkle with cinnamon and sparkling sugar.


Bake 18 to 20 minutes or until light brown and wonderful. Remove from the pan and enjoy. He Who Must Be Fed slathers butter on them, but these are so good you don’t really need the butter. (Wait, what did I just say? Butter is always a welcome addition, at least in my home.  Store in an air-tight container.



If you happen to make it to Bozberry Farm, tell Brenda I said “hi.”


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