Gone are the showers of spring, the sun shines high and the beaches are packed—Long Island has come alive again! Some Long Islanders flock to the beaches, but we foodies, we’re beckoned to the farm stands and markets. Aside from the local vegetables and artisanal baked goods, it’s those beautifully plump, ripe, round blueberries that entice me. I have been scouting all the local farmers markets waiting for those little beauties to come back into season and they’re finally here!
So what do you do with your newfound bounty of blueberries? How about blueberry muffins? But not just any blueberry muffins, Blue Point Blueberry Muffins: these muffins are ripe with local blueberries and blueberry beer! What’s more, they’re fat free and fabulous! With this recipe, there’s the marriage of perfectly ripe Long Island blueberries with one of Blue Point Brewery’s fan favorites, their Blueberry Ale. The blueberry ale doubles the blueberry flavor because I pour a whole bottle into the cake batter itself. Then right before it is done baking, to add that final touch, they’re sprinkled with some turbinado sugar love. These are sweet, double packed with local blueberry goodness, slightly nutty in flavor (from whole wheat flour) and make the perfect start to your summer day!
Blue Point Blueberry Muffins
2 3/4 cup whole wheat flour
1 3/4 cup sugar (the site specified to grind it fine, but I used regular)
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla extract
1 bottle Blue Point Blueberry Beer
1 large egg
1 cup blueberries
1 packet Turbinado Sugar (Sugar in the Raw)
Preheat oven to 350º
In a mixer add all the dry ingredients and mix well on LOW.
Slowly add in the beer on LOW.
Put the mixer on MEDIUM and add your egg and vanilla extract.
Keep mixing and until it is well combined, then move to LOW and add in the blueberries.
Pour batter into muffin tins (makes about 16).
Bake for 20 minutes then sprinkle with turbinado sugar.
Bake 5 to10 more minutes.
Sophia del Gigante blogs at ny-foodgasm.