1 friend + 2 ziplock bags + 4 berry pickin’ hands = 7 cups of yummy fresh blueberries

After staking out a friend’s blueberry backyard (ok, yes, they are on vacation, but, in my non-risk taking defense, picking permission was granted previously) and finally finding an entrance into the netted house around the bushes, we managed to pick the first blueberry crop of the season – with PLENTY more to come! I haven’t baked much with fresh blueberries as I normally find the frozen wild ones to be just as good. But my attempt at Blueberry Scones and Blueberry Muffins got rave reviews – even if slightly biased :)

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Blueberry Scones

The scones don’t have a lot of sugar added, just the way I like it, but if you like things on the sweeter side, add a few more tablespoons of sugar. But a nice butter or cream spread works just as well.

2 cups all-purpose flour
4 tbsp sugar
2 1/2 tsp baking powder
pinch of salt
5 tbsp cold butter
2/3 cup sour cream
1 egg
1 cup fresh blueberries

Preheat the oven to 375F. Add the dry ingredients together. Cut small pieces of the cold butter into flour mixture until you get a bread-crumb like texture. Add the sour cream and egg. Gently fold in the blueberries. The dough will be a little sticky. Kneed gently on a floured surface until you can roll it out easily. Be gentle so the blueberries don’t crush. Roll dough into 2-inch thick round – expanding about 9-10 inches. Cut it into wedges and place on a greased baking sheet (I used my silpats) and bake 20-30min until golden brown. Cool and store in a air tight container.

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Fresh Blueberry Muffins

Unlike the scones, these are loaded with sugary goodness – especially with the cinnamon sugar crumble topping! The fresh blueberries jam pack the muffins with moisture, so they’re almost cake-like.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon

Preheat the oven to 400F and grease a muffin pan or line with paper cups. Combine first 4 ingredients in a large bowl. In a medium measuring cup, pour in the oil, add the egg, and then enough milk to fill to 1 cup. Mix the oil/egg/milk mixture with flour mixture and fold in blueberries gently. Fill muffin cups to the top. Mix the last 4 ingredients together with a fork, and sprinkle over muffins. Bake for 20 to 25 minutes.