One of the things I miss most about Connecticut is picking fruit at Lyman Orchards. Every year around my birthday we’d head over to their pick-your-own blueberry fields and fill up a couple flats with berries, taking care to sort each of the pints by size — small berries were for muffins, some destined for the freezer, larger ones were eaten by the bowlful fresh. When I was younger especially, I felt like the little girl from Blueberries for Sal, minus the threat of running into a bear. (David’s experiences picking wild huckleberries with his family in Washington sound like they more closely resemble the events in the book.)
After my monthlong multilayer cake binge — also known as the month of June — I resolved to put down the offset spatula for a while and make a better effort to incorporate more fruits and vegetables into my daily repertoire. (For some reason, the way I used strawberries, raspberries and mangos doesn’t seem to count as a proper serving of fruit.) So I signed up for a community supported agriculture (CSA) box and started frequenting a local farmer’s market — at the very least once a week — to supplement my supply. For whatever reason, the CSA box has helped me immensely with my aim. Instead of being overwhelmed by the appearance of a sudden (but planned) onslaught of produce, I’m inspired by it — there’s certainly a wide spectrum of emotions related to this. Once it’s in the house it’s getting eaten, one way or another. It works for me.
My first box arrived with two small clamshells of blueberries, and I wasn’t about to quit my seeming cake addiction cold turkey so I made muffins (you know, the cake of the breakfast world). And even though I didn’t get to handpick the berries, the resulting muffins were just as tasty as the ones I enjoyed all those years ago — the recipe is an adaptation of a family favorite, after all!
Preparation Time: 10 minutes
Baking Time: 15 – 20 minutes
These are best eaten while still a little warm, especially when the very bottom quarter inch sticks to the wrapper — my favorite part of any muffin — instead of releasing cleanly.
- 48 grams (1/4 cup) granulated white sugar
- 1/2 teaspoon finely grated lemon zest, packed
- 46 grams (1/4 cup plus 2 tablespoons) millet flour
- 46 grams (1/4 cup plus 2 tablespoons) garbanzo-fava flour
- 60 grams (1/4 cup plus 1 tablespoon) potato starch
- 24 grams (3 tablespoons) arrowroot starch
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 large egg
- 57 grams (1/4 cup) canola oil
- 113 grams (1/2 cup) whole milk
- 113 grams (generous 3/4 cup) fresh blueberries, preferable small ones
- Unsalted butter
- Granulated white sugar
- Finely grated lemon zest
Preheat oven to 400°F. Line a 12 cup muffin tin with 9 liners; set aside.
Whisk together sugar and lemon zest in a medium mixing bowl. Add millet flour through salt to lemon-sugar mixture, whisk to combine. In a small bowl or measuring cup, whisk together egg and canola oil; whisk in milk. Pour wet ingredients into dry and whisk/stir to comine, just until no lumps remain. Fold in blueberries.
Spoon batter into each of the 9 lined muffin holes (about 1/4 cup each). Bake in preheated oven until golden brown and baked through, about 15 – 20 minutes. Cool in tins for about 5 minutes then remove to cooling rack. If desired, just before serving rub the muffin tops with butter, leaving behind a very thin coat (if the muffins have cooled too much, reheat in oven or microwave, or melt butter before applying with a pastry brush); sprinkle with a small amount of sugar and a pinch of lemon zest. Enjoy!