LAUREL HILL — A soggy spring may have been a bother in some regards, but all that rain was a boon for North County blueberry crops.
Coupled with the lack of a late freeze that has doomed them in previous years, we’re expecting a bounty.
We’ve been plucking ripe berries off the bushes for the last couple of weeks. Alas, they’re so good they never made it into the house and thence into pies, muffins, smoothies or pancakes.
That's no problem; plenty more are ripening daily, and these two breakfast recipes are a great way to kick off your summer mornings.
Our dear friend McDonald Campbell, matriarch of the Laurel Hill Presbyterian Church — who’s looking forward to her centennial birthday party later this month — shared a favorite blueberry muffin recipe.
McDONALD CAMPBELL’S BLUEBERRY MUFFINS
2 cups Bisquick or favorite pre-mixed baking mix
¼ cup powdered milk
½ cup sugar
2/3 cup water
½ teaspoon lemon extract
1 cup blueberries
Mix the dry ingredients. Add water, egg and lemon extract. Stir until just moistened. Fold in blueberries. Bake in greased muffin pans at 350degrees Fahrenheit for 15 to 20 minutes.
BLUEBERRY OATMEAL PANCAKES
¾ cup uncooked oats
1 ½ cup milk (or buttermilk)
2 beaten eggs
¼ cup melted shortening or butter
1 ¼ all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup blueberries
Combine oats and milk, set aside for five minutes, add eggs and shortening/butter to oat mixture and mix well. (For fluffier pancakes, use buttermilk instead of whole or skim milk.)Combine dry ingredients, add oat mixture and blueberries, and stir until just blended.
Pour about a quarter cup on the hot griddle for each pancake.
While you can top your pancakes to your own taste, I’ve found blueberry syrup adds even more blueberry goodness to 'em.
Some would say that’s gilding the lily, but I just can’t get enough blueberries!