It’s that time of year when the blaeberry out on the hill is starting to look rather edible. It, perhaps, isn’t as ripe as it could be but left to ripen any further and the battle against little dicky birds would be unwinnable, our best chances are to get there first. In reality the only ripe ones were at the very top of the branches which means another harvest next week hopefully…
Foraging what we needed we headed for the processing room (the kitchen) to turn our little blue delights into something even yummier. Blaeberries are very similar to their cultivated cousins, they tend to be smaller and sweeter.
Muffins were the order of the day, being probably the most conventional recipe for the cultivated variety, and after managing to only procure about 100g of blaeberries one of only a few possibilities.
- 100g butter
- 100g flour
- 65g sugar
- 2 eggs
- 1 and half teaspoons baking powder
- 100g blaeberries
Cook at 200 for about 30 mins, until ready.