Have you ever read the book, Blueberries for Sal?
It’s about a young girl who is picking blueberries with her mom and ends up finding a bear doing the same thing.
I had my own version of it when I was a kid.
My family was out picking blueberries in the woods. My dad had gone up ahead of everyone. Suddenly, he came running back down the trail, yelling for us all to get to the car fast. There was a bear up the trail from us picking blueberries too.
We made it back to the car without ever seeing the bear. I still remember being in the backseat, scared beyond belief, locking the doors. Because that would keep a bear away, right?
Through the years, I always remember that story whenever we are out hiking and stumble upon a patch of wild blueberries.
Over the weekend, Ron and I split the kids up for date days with each. The girls went back to school shopping and out to lunch. The boys went hiking. I really wanted to go hiking too but I took one for the team this time around.
As luck would have it, the boys picked the right marvelous mountain to hike. It’s known for having oodles of wild blueberries at the summit. Ron was prepared with containers just in case the blueberries were still around. And were they ever. He said it’s the best bunch he’s ever seen up there.
So when the boys came home with fresh blueberries, I knew I had to make something yummy.
And if you are wondering, they didn’t get chased by any bears.
If you’ve never had wild blueberries, you’ve never had a true blueberry. They are so much sweeter and flavorful than any other blueberry you’ll find despite their small size.
I had fresh garden zucchini that I was going to make my Easy Morning Glory Muffins with. Why not add blueberries?
- 1½ Cup Oat Flour
- ½ Cup Coconut Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ¼ tsp Salt
- 1 Large Egg
- ¾ Cup Whole Milk Greek Yogurt (I use Stonyfield)
- ½ Cup Coconut Palm Sugar
- ¼ Cup Unsweetened Almond Milk
- 1 tsp Pure Vanilla Extract
- 1 Cup Shredded Zucchini (squeezed dry)
- 1 Cup Blueberries (fresh or frozen) + more for sprinkling
- Preheat oven to 350 degrees. Grease muffin tin or line with cups.
- In a medium size bowl, mix together oat flour, coconut flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In another medium size bowl, mix together egg, Greek yogurt, coconut sugar, almond milk and vanilla.
- Add dry ingredients to wet. Mix till combined.
- Fold in zucchini and blueberries. Do not over mix.
- Fill muffin cups with ice cream scoop till ¾ full.
- Sprinkle additional blueberries on top of the batter if desired.
- Place in oven and bake 24 minutes or until done.
- Let cool in tin for 10 minutes before removing to wire rack to cool completely.
Feel free to use whatever blueberries you have on hand. Although, if you have the option of wild, always go with wild!
If you are overloaded with blueberries or zucchini right now, I’ve got more recipes for you:
Have you ever had a close encounter with a bear?
What’s your favorite seasonal fruit or veggie?