“Have blueberries whenever you are low – destiny will change and you will be high”

Blueberries are our favourite berry year round. We are blessed with a bountiful source of this berry because there are so many blueberry farms in Maple Ridge
(where we live) and in nearby Pitt Meadows. Blueberrry picking is one summer activity that our family love.
This year my daughter received a tip from a long time resident of Maple Ridge as to where to pick blueberries at a dollar per pound.
Please click picture to enlarge:

We picked some 25 lbs of blueberries.
Here is my favourite Blueberry Muffin recipe.

Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture.
No. of servings: 8
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries
Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.