Last week, I had my niece and nephew and created my very own "Camp Hilary" to keep them entertained. It would made my morning when they would walk into the kitchen and ask "Aunt Hee Hee, what are we going to do today!?" The activities included: National Carousel Day at the National Harbor, the Smithsonian Air & Space Museum, lots of pool time and fruit/vegetable picking at Lariland Farms.
The last one was my favorite, and, I think, theirs as well. They could play, laugh and squeal in delight while picking blueberries, raspberries and beets (yep, beets). For a few years now, I thought it would be a great Fall adventure to go apple picking and make an apple pie from scratch, so it made me smile when my niece asked if we could come back to the farm to pick apples, because she wanted to make homemade apple sauce, apple juice and a homemade apple pie. Done and done! So look for more picking and baking, come fall.
In total, we picked three pounds of raspberries, three pounds of blueberries and nine pounds of beets. The latter, we roasted for dinner that night and woke the next morning to make homemade blueberry muffins. We noshed on the muffins before heading out the the carousel later that morning. The recipe below made the yummiest muffins, moist from the yogurt and dense from the amount of blueberries (we added a handful to each muffin top before baking). Enjoy!
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt (I used non-fat Greek)
2 cups fresh blueberries
Softened Butter or spray oil for muffin tins
Turbinado sugar (optional)
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, cap full of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
Add mixture to well-oiled muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (You can use brown sugar instead or omit completely, which is what we did)
Bake 20 to 25 minutes and allow to cool completely.
Recipe adapted from Pioneer Woman