It’s been a while, no?
I have been cooking quite a bit lately, learning how to use my half of a CSA box in a week. (I don’t like beets, if you’d like some let me know) But after a bunch of other cooking last night (veggie burritos, bagels, quark) I decided that the blueberries sitting in the fridge MUST be used tonight. Although freezing them until I had enough for this delicious pie would have been smarter, muffins it was.
You see my two friends and I went blueberry picking last weekend. Yes this is what extremely cool 26-year-olds do for a girls weekend. Lesson: go pick blueberries in the morning, apparently the morning pickers don’t think to leave much for us afternooners. So anyway we picked all the blueberries we could find.
So they’ve been sitting around since then waiting for me to make up my mind.
I’ve made this recipe several times last year. They’re surprisingly moist and crumbly at the same time. And ever since the same girlfriends and I ate blueberry-basil cake balls at the Bleeding Heart Bakery last year, I’ve been trying to figure out how I could steal the blueberry-basil combination. Luckily the CSA brought a hearty share of basil this week and as much as I love it, I’m not even sure what else I’m going to use it for. And the idea was born.
I used the basic Martha Stewart Recipe with a few changes. I use close to 2 cups of blueberries, I really don’t think that 1 cup is enough for all that batter. Also I would NOT suggest frozen blueberries as you stir them in they freeze the dough and make it really difficult to stir. This usually results in muddled blueberries in frozen batter, which doesn’t bake well.
I also used a cup of whole wheat flour and 2 cups of all-purpose flour instead of the 3 cups of all purpose. (Get those whole grains)
I tried the whole parchment paper wrapper thing too, it’s a hassle.
And for this recipe I added probably 1/4 cup fresh basil to 1/2 of the dough. (I wasn’t sure if the hubs would be so into the blueberry-basil combo) If you want to use dried basil I’d suggest using half.
Because of the extra blueberries there was a enough for a little taste sample muffin, which we ate as soon as it cooled down. It’s definitely not the same flavor as the cake balls, but granted there is not that much sugar in the recipe either. It was actually a really nice savory twist on the original muffins. My blueberries weren’t overly sweet, so it was kind of a tart and savory mix that grows on you.