The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us.
I vaguely remember going to Newfoundland as a toddler to visit my Grandparents and eating the blueberries that grew wild along the side of their house. Wild blueberries grow everywhere in Newfoundland. I remember my Uncle barbequing a turkey on the rotisserie BBQ. It’s funny how early memories make the food the best you have ever had. My Grandmother used to make a lot of Newfoundland favourites like white bread, cod fish and Blueberry Duff. The Blueberry Duff was a snack cake not to be confused with the pudding.
Now that I’m older I’m not overly fond of raw blueberries. Blueberry jam, pancakes, muffins and duff are all so great because I prefer they have been cooked. The wild variety are so sweet and nice as opposed to the cultivated ones. I remember years later going up to Signal Hill and finding them clustered everywhere.
I don’t know my grandmother’s recipe for blueberry duff. Unfortunately I never saw her recipes and she passed away when I was 6 years old. I guess that is the beauty of a blog. You are making a record of your food experiences for others to enjoy. It’s not getting lost in time.
I chose to make blueberry orange sweet muffins. The orange sets off the blueberries in a muffin that’s not quite a cupcake but not really a muffin either. I used frozen blueberries because of availability. They were small just like wild blueberries. The crunchy topping is nice and sweet.
It’s nice to make something that reminds you of someone special or a place from the past. Newfoundland was always a special trip for me growing up. The air is salty and cool. You should visit sometime.
- Muffin Batter
- Blueberries - 1 Cup, Frozen Wild
- All Purpose Flour - 2 Cups
- Baking Powder - 1.5 tsp
- Baking Soda - 0.5 tsp
- Salt - 0.5 tsp
- Butter - 0.5 Cup
- Sugar - 0.75 Cup
- Orange Zest - 1/2 The Orange
- Eggs - 2 beat
- Vanilla Extract - 1 tsp
- Milk - 1 Cup minus 1 tbsp
- Lemon Juice - 1 tbsp
- Sugar - 0.25 Cup
- Orange Zest - 1/2 The Orange
- Preheat the oven at 375°F.
- Use a cup measurement, put 1 tbsp of lemon juice in the cup and fill the rest with milk. Let sit for 5 minutes to sour the milk.
- In a bowl, mix the flour, baking powder, baking soda and salt.
- In another bowl, coat the thawed berries with some of the flour mixture. Use as much as it takes to coat them all. I used 3 tablespoons.
- Cream the butter with the back of a wooden spoon. Add the sugar in sections. Mix in the orange zest, eggs and vanilla.
- Mix in half the flour mixture, then the sour milk, then the rest of the flour mixture.
- Fold in the blueberries covered in the flour.
- Line the muffin tin with pretty liners and divide the batter between 12 portions.
- For the topping mix the sugar and orange zest. Top each muffin with the topping.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool on a rack.
- Eat and enjoy!