Now that you have been blueberry picking--or will be soon--you need to start making things with them. I have finally created the Perfect Blueberry Muffin and I am sharing my recipe for the first time. If you want to make a double or triple batch, you can individually wrap muffins in seran wrap (once the cool) and freeze them in a gallon freezer bag...
but they usually don't last long enough to store...
Maggie's Perfect Blueberry Muffins, makes about 16.
Preheat oven to 375. Either spray or line muffin tins with cups.
Combine 2 cups unbleached, all purpose flour; 2 tsp baking powder; 1/2 tsp baking soda and pinch salt in a medium mixing bowl.
Melt a stick of unsalted butter (like local gem Kate's homemade) and let cool. Then, in a large bowl, whisk the butter; 2/3 cup vegan sugar; 2 large farm eggs (I love Pineland Farms eggs); 1 tsp pure vanilla extract; a little more than 1 tsp grated lemon zest; fresh grate or two of nutmeg; and one cup plain full-fat Greek yogurt.
With a wooden spoon, stir in flour mix until just combined. Don't over mix or it will make the muffins tough. Gently stir in a pint of wild Maine blueberries (the little ones).
OPTIONAL CRUMB TOPPING: Place 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup room temperature butter. Pinch with fingers until a crumbly texture. Don't over mix or it will be greasy. Sprinkle over muffins before baking.
Bake for 22 minutes, until lightly golden. Don't over bake, they will continue to bake in pan for a minute or so after you take them out.
After a minute, remove muffin from pan to cool on wire rack. Store in a airtight container for 3 days.