Blueberry season is slowly dwindling to a close unfortunately but hopefully you were able to get out and pick some of these delicious berries to eat and to freeze. I recently went blueberry picking on a lovely summer morning and picked 6 quarts. Yum! The farm handed out a recipe booklet when we left and, among the tasty treats they wrote about, I found this muffin recipe. It’s incredibly delicious and I hope you enjoy them!
1 1/2 tsp gingerbread tea
1 cup water
1 cup sugar
1/2 cup molasses
1/2 cup oil (canola, sunflower…)
2 1/2 cups flour
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger
2 cups blueberries (fresh or frozen)
Preheat oven to 350 and grease/line muffin tins.
Boil water and steep the tea for 4 minutes. Strain and set aside.
In a mixing bowl beat the eggs then add sugar, molasses and oil. Beat until blended. In a separate bowl combine the flour, salt, soda and spices. Slowly add the flour mix to the eggs mixture and mix until blended. Add the brewed tea. Fold in the blueberries. Pour batter 2/3 full in the muffin tray and bake for 30 minutes, until a toothpick comes out clean.
These muffins are very moist and delicious. Try them with a cup of S&V tea!