Blueberries, Raspberries, Blackberries… OH MY!

Blueberries

It’s that time of the summer when the pick it yourself freshness comes out in Vermont. There is no better way to experience a stress free vacation than to pick your own berries! Right now, blueberries are abundant here in Vermont. The out of ordinary Vermont weather (rain, heat, rain) has helped to contribute to the wonderful, big, juicy blueberry crop. We love these blue orbs of sweetness in everything from cereal, blueberry muffins and blueberry pie to fresh blueberry syrup.

Blueberries aren’t the only berries you can find in Vermont. Maybe you are more the raspberry or blackberry type. These red and deep red berries are abundant in Vermont and all around Sterling Ridge Resort. We welcome you to help yourself to these fresh, tasty, wild treats.

No matter what your berry favorite is when visiting Sterling Ridge Resort be sure to visit a local pick-it-yourself blueberry patch or pick some fresh wild raspberries or blackberries (which you can find around Sterling Ridge Resort.) Once your “pail” is all full, if you don’t eat all your berries before you get back to your cabin, be sure to make a tasty treat!

 

Berry Muffin Recipe

Servings: Makes 12 muffins

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/3 cups fresh berries , such as blueberries, raspberries, blackberries or a combination.

Directions

Position a rack in the center of the oven and preheat to 400°F. Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.

Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove the muffins and serve warm or cool on a wire rack.

Recipe from www.oprah.com

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