By: Sara De Leeuw
Mother’s Day is just around the corner! I have a great recipe and a sweet little farm for you to visit to celebrate mom and her special day!
This is The Temecula Berry Company!
Farmer Mike and his father have been in business at The Temecula Berry Company since 2000. Their 10-acre farm has over 30 different varieties of blueberries available for U-pick. Berries are $5 per pint, and the entire farm is open for harvesting!
We arrived late in the afternoon, which Farmer Mike says is a good time of day to avoid the heat. Either that, or come early in the morning. (They open at 8 am!) There are chickens and pigs on the farm. We met “Bacon and Eggs” while we were there. They’re so cute!
Farmer Mike puts on a chicken show and a pig show every afternoon. They have movie nights on Friday nights and story time Tuesday mornings. It’s a delightful place to visit! They are very family-oriented and kid friendly. You’ll want to bring your camera to capture all the fun! Here are some of the pictures we took of our adventure on the farm!
Farmer Mike will even show you the best way to pick the berries!
After you’re done exploring the farm, you can either eat all your blueberries on the way home (This may or may not have happened with one of the pints we purchased from Farmer Mike), or you can create something delicious with them. Blueberries are extremely high in anti-oxidants and make perfect healthy snacks! You can use them in salads, mixed in cereal or yogurt or as I mentioned, eat them straight from the box.
Since Mother’s Day is this weekend, I decided to make Blueberry Muffins with our bounty of berries! Nothing would make me happier than to wake up on Mother’s Day to a pretty vase of flowers and a warm blueberry muffin!
MOTHER'S DAY BLUEBERRY MUFFINS
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sugar
2 tablespoons butter, melted
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 1/2 cups (or 1 pint) fresh picked Temecula Berry Co blueberries, divided
4 tablespoons of Turbinado or coarse sugar (i.e. Sugar in the Raw)
Preheat the oven to 375°.
Use non-stick cooking spray or line a 12-cup muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda and salt.
In a large bowl, whisk the egg until its frothy.
Add the sugar and melted butter, and beat until pale yellow for one minute.
Whisk in the sour cream, vanilla and lemon zest until well blended.
Add the dry ingredients, and stir until almost blended. You may still see streaks of flour.
In a bowl, toss the blueberries with the remaining 1 tablespoon of flour so they won’t sink to the bottom of your muffin cups.
Using a rubber spatula, gently fold 1 cup of the blueberries into the batter. Reserve the remaining 1/2 cup.
Fill the muffin cups three-fourths full of batter and sprinkle the remaining 1/2 cup blueberries on top and press down lightly. Sprinkle the top of each muffin with approx. 1 teaspoon turbinado sugar.
Bake for 20 - 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
Immediately remove the muffins from the pan and let cool on a rack.
The muffins can be stored in an airtight container for up to three days.
Best wishes to all you moms, step-moms, in-laws, grandmas, aunts, sisters, foster moms and single dads who work hard every day to take care of their families. These muffins are for you!
Where should I go next? Have any suggestions for me? Leave a comment, and let me know!
For more delicious adventures, check out more of Sara's Kitchen Adventures here.