My friend Karen introduced me to her (and now my) version of the Jordan Marsh Blueberry Muffins recipe when I rented a room from her during graduate school. There are lots of variations on the web, but we use 1 1/4 cup of sugar, 2 1/2 cups of blueberries, and no vanilla.
For this batch made during Eat Local July, I used Southern Biscuit Flour from Newton, NC. This all-purpose flour has just 3 grams of protein per quarter cup, instead of 4 grams like the flours I usually use 50/50 in this recipe: Whole Foods all-purpose and King Arthur white whole-wheat. Less protein means less gluten means lighter baked goods.
What's local in this breakfast? Flour, blueberries, milk, eggs, peanut butter, plus cantaloupe
What's not? butter (alas!), sugar, baking powder, salt, plus tea
