the berry bush.

about 90 miles outside dallas, sits one of the oldest blueberry farms in texas. 30 acres of plump, juicy, pop-inside-your-mouth blueberries. normally, i don't love driving long distances for just day-trips, but when my good friend invited me to go with her last week, i couldn't pass it up. since it is a dream in our household to one day own a self-sustaining farm of our own, and with the opportunity to get out of the city for a day, it seemed like the perfect thing to do with my baby boy. every june and july, berry bush farms allows you to pick your own blueberries, and you only pay for what you pick. it's a very humble farm, run by a humble couple. the owner gave us a quick run-through of what a perfect blueberry looks and tastes like, and then we were off to work.

and it was hard work. wandering through the different bushes, picking blueberries, one at a time....not only is it time-consuming, but the stretching, squatting and hauling buckets of blueberries (and a 25 pound baby in my ergo baby) in over 100 degree heat, was quite the workout. i have a whole new respect for blueberry pickers, and farmers alike.

even though it was one of the hottest days that i've experienced while living here (and that's saying something), it was also one of the most fun. it was so rewarding to take home fresh food, picked by me, for my family to enjoy. and there is nothing like spending time out in the country with my boy. who, by the way, loved every minute of it. every time i picked a few blueberries, he'd lean forward with his mouth open, just like a little bird. we both left with our mouths stained blue. we also left with over a gallon of blueberries, costing us a whopping $11.

now that we are drowning in blueberries (not that it's a problem), i'm looking for reasons to use them, and although i'm not a huge blueberry muffin fan, a friend assured me this recipe would turn me into one. she was right. these were perfect. and chock-full of blueberries.

possibly the best blueberry muffins ever.
ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cut into pea-sized pieces
1 1/2 tsp ground cinnamon

directions
preheat oven to 400 degrees. grease muffin tin well (including top of tin)

combine flour, sugar, salt and baking powder. place vegetable oil in a small bowl, add egg and milk - whisk together. mix into flour mixture. fold in blueberries. fill muffin cups right to the top and sprinkle with crumb topping.

to make crumb topping: mix all ingredients together with a fork until well combined.

bake for 15-20 minutes, or until topping it bubbling and golden brown.

yum. xo.