Peter Orbeton has been a friend of my parents since they moved to the area 10 years ago. He’s an all-around terrific person and exceptional cook, and now he’s our friend too. He works in our kitchen and at events and helps in many other departments. He and my dad love to pick wild blueberries together and have each been known to put away gallons per season — a seriously time-consuming feat. We don’t usually have trouble using them up before blueberry season comes around again! While there are many good blueberry muffin recipes around, this are my favorite.
Makes 14 muffins
2 ¾ c. flour
1 T. baking powder
1 t. salt
1 c. sugar
2 oz. butter, melted
¼ c. oil
1 c. buttermilk*
1 ½ t. vanilla extract
2 c. fresh or frozen wild blueberries
2 T. turbinado sugar (a.k.a., “Sugar in the Raw”)
Preheat oven to 425 degrees F. Oil a standard muffin pan or line with cupcake papers.
Sift or whisk together baking powder, flour and salt. Whisk sugar and eggs together well. Whisk in butter and oil. Then whisk in buttermilk and vanilla. Fold in flour mixture. When almost finished, add blueberries and fold them in.
Fill muffin tins, preferably using an oiled ice cream scoop. Sprinkle with turbinado sugar. Bake until just done, using a cake tester.
*Freeze unused buttermilk for another time.