Some folks go by the vernal equinox or the autumnal equinox. Me, I go by when asparagus is ready to be picked. Ditto the blueberry. Most especially the blueberry! I have a file folder filled with recipes for the luscious purple blueberry. They are the only fruit I pick (though not of late) and the only fruit I preserve. Just in case you want the "preserve" recipe, here it is. Pick, put in freezer bags (I do two cups to a bag) and freeze. Use frozen.
The blueberry season is now for us. The farmer's markets are featuring them in abundance. Our first few purchases are usually just left on the counter to be eaten as is--out of hand, on oatmeal/cereal or in salads.
I always pull this recipe from the "blueberry file" for our breakfast treat. It has been a mainstay for decades. I no longer remember the source. The only notation on it is "easy". That it is! Time it to come out of the oven when the coffee has perked and the newspaper has been delivered.
Make the neighbors happy by dropping off a few muffins for their breakfast treats as well.
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
1/4 tsp salt
12 Tbsp melted butter, slightly cooled
zest of one lemon
1 tsp vanilla extract
3/4 cup milk
2 cups of fresh blueberries/blackberries or raspberries
Sparkling white sugar (I use King Arthur's)
Preheat the oven to 375 degrees. Use paper liners in 12 muffin cups.
1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt until well mixed. Stir in the melted butter. Add the lemon zest, vanilla, beaten eggs and milk. Mix by hand until well blended. Fold in the berries.
2. Spoon the batter into the muffin cups, filling each to the top (not the usual 2/3). Sprinkle the tops with the sparkling white sugar.
3. Bake for 25 to 30 minutes. Test with a toothpick.