Blueberries

What do you do with a batch of one inch blueberries (and yes, the entire batch was this large)?

You make giant blueberry muffins, of course!

For the record, we didn't use all of them for muffins.  We eat blueberries on our cereal every day, and just on their own for snacks.  But these muffins sure are good.

Blueberry muffins

Makes 6 large muffins (or 10 regular size muffins if that's the only size pan you have)

2 cups all-purpose flour

3/4 cup plus 5 tsp sugar

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

2 eggs

1/2 cup vegetable oil

1 tsp grated orange zest

1 cup fresh blueberries

Heat oven to 375º.  Coat a standard size muffin pan (we used a large size muffin pan) with nonstick cooking spray.

In large bowl, whisk flour, 3/4 cup of the sugar, baking powder, baking soda and salt.  Make a well in the center.

In small bowl, whisk together milk, eggs, oil and orange zest.  Pour milk mixture into well in flour mixture, then stir just until combined.  Fold in blueberries.

Spoon batter into prepared muffin pan.  If you have empty muffin cups fill them with water, so muffins bake evenly (if making standard size muffins).

Sprinkle each muffin with 1/2 tsp sugar.  Bake muffins at 375º for 23 to 25 minutes, until crowned and lightly brown.  Remove from pan and cool on wire rack.  Serve warm or at room temperature.

Per muffin (standard size) 286 calories, 13g fat, 4g protein, 39g carbohydrate, 1g fiber, 229mg sodium, 44mg cholesterol