bottletree bakery came to our house... cereal took a back seat

This summer we have been blessed enough to have some fabulous blueberries. Wish I could say we have grown them, but we have definitely left that to pros. Our last big bunch that we bought, I decided I wanted to make some fresh blueberry muffins. So, I busted out the great “Square Table” cookbook, and found Bottletree Bakery’s famous blueberry muffin recipe…and said, “I can always try”. I did and I conqured! In case you don’t know about Bottletree, it is a great Bakery in Oxford, MS and is one of Oprah’s favorite places. I added some tries in (), they work just as well. I have also reduced the ingredients in the topping too; you really only need this much. Try the recipe!

Muffin:

• 3 ½ c. Whole Wheat Flour
• ¾ c. Sugar (Healthier do: ½ Splenda & ½ Sugar)
• 1 tsp. Baking Powder
• ¾ tsp. Baking Soda
• ½ tsp. Salt
• ¾ c. Veg. Oil
• 1 ½ c. Buttermilk (Don’t have buttermilk? Add 1tbs. of lemon juice to each c. of milk.)
• 1tsp. Lemon Juice
• 1tsp. Lemon Zest
• 2 c. Blueberries
• Streusel Topping:
• ½ c. Sugar ¼ c. Unsalted Butter, melted
• ½ c. Flour

· Preheat oven to 350. In a bowl sift dry ingredients, set aside. In another bowl combine oil, buttermilk, lemon juice, & zest. Gently stir in berries into the flour mixture. Make a well in the center & pour in buttermilk mixture. Stir until barely blended. Spoon into muffin tins.

· For topping, mix ingredients together, and sprinkle muffins with topping. Bake 20 minutes, Makes 18.