Tuesday, July 15, 2008


We just got back from a fun filled afternoon of picking blueberries. I have a slight obsession with them. They were even between the layers of my wedding cake.

I had never picked blueberries and I will probably want to go back every weekend that they are in season. I loved it.

Blueberry picking is quite easy to do. They aren't as messy as picking strawberries and it's amazing how plentiful they were. Not only was it mess free and simple, they are beyond delicious and filled with healthy antioxidants.

I have never had blueberries that are so fresh.

After filling up the largest bowls that we had, we were surprised to find we had just accumulated 4 kilos (8.8 Lbs.) of blueberries for about 30€. In traditional style we even found one shaped like a heart... or at least as much as a blueberry could be.

I realize this may sound crazy to many people, but it was a fantastic way to enjoy the afternoon, and I have no doubts that we'll find a variety of ways to enjoy them over the coming days... that is if they last that long.



Janine said...

That sounds like such fun! I want to go Cherry picking.

Emily said...


You definitely should go! It's really such a fun afternoon activity. Now I wonder if there are any cherry trees around here...

Flo Bretzel said...

Would you share your blueberry muffins recipe with me?

Emily said...

Of course! ... I got it online at epicurious.com (it was the blueberry muffin top recipe) Here it is:

For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)

For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
(I also added some cinnamon)

Make batter:
Put oven rack in upper third of oven and preheat to 375°F (190°C). Generously butter muffin pans.

Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.

Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.

Divide batter among 12 muffin cups, spreading evenly. (Mine made 6 large muffins)

Make topping and bake muffins:
Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes. (Add a bit more time if making whole muffins - about 10 minutes more)

Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.


Anonymous said...

Those blueberries look amazing! I love berry picking in the summer, it's one of my favorite things to do! So fun.

N said...

I would love to pick blueberries too. They're kind of expensive here.