Nic and I picked a bunch of blueberries today. We wandered over to Westward Orchards in Harvard. Pick your own blueberries are 3.99 a pound and are gorgeous! July is the month for blueberries in Massachusetts. We decided to have an all things blueberry day. On the agenda: muffins, smoothies and blueberry pancakes. Now that we've exhausted our first picking we will certainly be back!

I spent a little time looking for a good muffin recipe and came across this one. After testing this blueberry muffin recipe is a KEEPER. It's a must try if you like blueberries & muffins. The original source can be found here. I've pasted the recipe below for my personal future reference.

INGREDIENTS

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

PREPARATION

Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.