In the words of the band, The Who, (to whom I may or may not have listened at some point in my lifetime),
"...There ain't no cure for the summertime blues." They were talking about working during the summer, trying to afford gasoline and only having two weeks vacation. Yeah, I've got those summertime blues, too. But today, I've got these blues:
Handfuls at a time, right out of the strainer when no one's looking, adoration! Mix them into salads, pancakes, bake with them, cook with them, blueberry pie, infatuation!
Sure., they've got antioxidants and a whole fistful of other reasons for me to adore them, but it's their sweet, blue-stained-fingertips-flavor, and handy, random-snack-size, convenience that has me hooked! Oh...and then there's the blueberry buttermilk muffins. Don't even get me started....
With a combination of granulated and sanding sugar on top, and that wonderful smell coming from the oven and wafting upstairs with a scent strong enough to wake two adolescent males from a "face down in the pillows" kind of slumber.
It's this type of summertime blues that I'm willing to suffer through all summer long!
If you'd like to get your own case of the blues, here's my recipe:
- 1/2 cup unsalted butter
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 pint fresh blueberries - rinsed, drained, and patted dry
- 1 tablespoon granulated sugar mixed with 1 tablespoon sanding sugar
- Position the rack in the middle of oven and preheat the oven to 375 degrees F (190 degrees C). Rub a little oil on the top of a muffin pan (or spray with non-stick coating), and line with paper liners.
- In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture, alternating with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with the combined sugars.
- Bake in preheated oven for 30 minutes, or until golden brown and when the tops spring back when lightly touched.