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Blueberry Thrills

Celebrate Independence Day with this all-American berry!

Published Friday, June 21, 2019 8:00 am

In observance of peak blueberry season, I give you two recipes.  One, a classic, and the other, a new twist on an old favorite.


READY IN: 40 mins

SERVES: 6 YIELD: 12 muffins


  • 1/2 cup butter, at room temperature
  • 1 1/4 cups sugar, plus 2 teaspoons, divided
  • 2 eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 1/2 cups fresh blueberries


DIRECTIONS: Preheat oven to 350 degrees F. Grease and flour 12 muffin cups.

In a large mixing bowl, beat butter and 1 1/4 cups sugar until fluffy and pale in color. Add in eggs one at a time, beating well after each addition.

In a separate mixing bowl, sift together flour, baking powder and salt. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix. Gently fold in the fresh blueberries.

Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar. Bake for 25-30 minutes or until puffy and golden brown.


 Featured image
This Recipe By:  Arlene Mobley of
  • 8 large or 12 small mint leaves
  • 1/4 cup fresh blueberries
  • 1/4 of a lime
  • 4 teaspoons superfine sugar
  • 3 tablespoons light rum (Try Reading Distilling Guild's White Rum!)
  • chilled club soda
  • ice


  1. Using a muddler, crush the first 4 ingredients until the sugar has dissolved.
  2. Fill glass with ice.
  3. Add 1 ounce light rum, top off glass with about half a cup of chilled club soda.
  4. Stir to combine and garnish with a wedge of lime, mint leaves and blueberries

Celebrate National Mojito Day with a Blueberry Mojito recipe via