When I was little, my parents used to take our family to blueberry farms to pick fresh berries. For me, the mere thought of a farm solely dedicated to blueberries was absolutely fantastic, and I couldn’t wait to bury my hands in endless buckets of fruit.
I’m positive more berries ended up in our mouths than our buckets, but the whole experience was such a treasure. From playing hide and go seek in the bushes, to seeing whose bucket was filled the highest, or finding butterflies along the patch… those childhood memories will always be some of my favourites.
One summer, my best friend and I stopped at a blueberry farm on our way home from camp. We weren’t too interested in picking berries, but more excited about the dessert this place had to offer. The pies and ice cream sounded tasty, but their speciality treat was a piping hot blueberry muffin the size of your head.
We ate blueberry muffins for breakfast during the rest of the trip.
- 4½ c. whole wheat flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. salt
- 2 tsp. energ egg
- 3 tsp. cinnamon
- ½ tsp. nutmeg
- 2 c. almond milk
- 1 c. olive oil
- ½ c. honey
- 2 c. fresh or frozen blueberries
- Mix dry ingredients plus blueberries in a large bowl.
- Add wet and stir.
- Pour into a greased muffin tin.
- Bake at 350F for 20 minutes.
Much Love,
Katherine Marie
My Bible Verse For Today:
“The Lord will guide you continually, and satisfy your soul in drought, and strengthen your bones; you shall be like a watered garden, and like a spring of water, whose waters do not fail.”
Isaiah 58:11
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