Just on the other side of town there’s a big banner next to a little gravel road that says “BLUEBERRIES.” It’s calling my name! Our family loves to pick blueberries. Maybe we really love to eat them … but first we love to pick them.

In case it’s berry season where you live or in case you can get your hands on some berries in your grocery store or Farmers Market, here’s my no-fail amazing Blueberry Muffin recipe. How good is it? After muffin #3 Jacob managed a, “Mom, these muffins are so good!” Score one for mom!

You can make these with or without the eggs. I know that because when I cleaned up after making this particular batch … I found 2 eggs on the counter. I really don’t think it hurt the recipe. If you’re doubtful, go back to paragraph #2 and re-read Jacob’s critique.

Happy berry picking and berry eating!

Blueberry Muffins

Cream together 1/2 c. butter (softened) and 1 c. sugar and 1 t. vanilla.
Add 2 eggs and blend well … if you want.
Add 1/2 c. milk alternately with a mixture of: 2 c. flour, 2 t. baking powder, 1/2 t. salt
Mash about 1/4 c. blueberries and stir into the batter gently.
Carefully add in about 1 c. (more if you like) blueberries, so you don’t crush them.
Grease one dozen muffin tins and pile the batter evenly into the cups. Sprinkle the tops with raw sugar (Looks so much better than regular sugar).Bake for 30 min at 375 degrees.

Let them cool in the pan for about 20 minutes before you use a butter knife to gently release them.  ENJOY!!!

5 Tips for picking blueberries

1. Eat before you go … SO TEMPTING
2. Go in the morning, while berries are plump & it’s cooler
3. Wear shoes with socks & watch for poison ivy
4. Bring containers for transporting berries home
5. Remember you pay by the pound & berries add up!

So, does this time of year have you picking anything seasonal or cooking anything that’s just right for summer?