It’s blueberry season, folks!

I’ve included a poem and recipe both featuring the revered blueberry (or blueb as I like to call them) to inspire and tempt you to pick some up at the market this coming Saturday. The Blueberry Patch will be on site with oodles of them!


By Diane Lockward

Deep-blue hue of the body, silvery bloom
on its skin. Undersized runt of a fruit,
like something that failed to thrive, dented top
a fontanel. Lopsided globe. A temperate zone.
Tiny paradox, tart and sweet, homely
but elegant afloat in sugar and cream,
baked in a pie, a cobbler, a muffin.

The power of blue. Number one antioxidant fruit,
bantam-weight champ in the fight against
urinary tract infections, best supporting actor
in a fruit salad. No peeling, coring or cutting.
Lay them out on a counter, strands of blue pearls.
Pop one at a time, like M&M’s, into your mouth.
Be a glutton and stuff in a handful, your tongue,
lips, chin dyed blue, as if feasting on indigo.
Fruit of the state of New Jersey.
Favorite fruit of my mother.

Sundays she scooped them into pancake batter,
poured circles onto the hot greased griddle, sizzled
them gold and blue, doused with maple syrup.

This is what I want to remember: my mother
and me, our quilted robes, hair in curlers,
that kitchen, that table,
plates stacked with pancakes, blueberries sparkling
like gemstones, blue stars in a gold sky,
the universe in reverse,
the two of us eating blueberry pancakes.


If reading that poem didn’t make your mouth water in the slightest, how does a recipe for lemon blueberry muffins sound?

Unfortunately, I was not granted permission to share my grandma’s award-winning (well, not technically-but they should be!) lemon blueberry muffin recipe. Instead, I was able to find plenty of similar recipes online that still use yogurt to make them super moist and super tasty. Grandma uses lemon yogurt if you can find it. That’s all that I can tell you or else she may never make them for me again. If you can handle turning the oven on in this heat, give this recipe from Oh My Goodness Desserts a try.

Lemon Blueberry Muffins


For Streusel Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • ½ teaspoon cinnamon (or more to taste)
  • 6.5 Tablespoon unsalted butter-melted

For Lemon Blueberry Muffins:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
  • 1 tablespoon flour


  1. Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
  2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
  3. To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
  4. In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
  5. Fold wet ingredients into dry ingredients and whisk everything together.
  6. Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  7. Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  8. Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Enjoy!! See you at the market this Saturday from 9-1 behind the Visitor’s Centre!

This week’s extraordinary vendors include:

  • Aprons With Pizzaz
  • Black and Beck Farm
  • The Blueberry Patch & Farm Girls Fresh Cut Flowers
  • Brittany’s Flower Farm
  • Cartwheel Farm
  • Caste Meadows
  • Coffee and Arrows Paleo Bar
  • Cookville Community Farm
  • Creston Fall Fair
  • Dave Did It
  • Dave the Rock Guy
  • Dragenfly Bags
  • Essential Elements
  • Evenly Creations
  • Family Tent
  • Flamenco Farms
  • Gluten Free Guilt
  • Inner Sun Creations
  • Iron Skillet
  • Ki Mana Acres
  • Kootenay Cameos
  • Kootenay Copper
  • Lago: Exotic Jewelry and Design
  • Moondaughter Jewelry
  • Mucky Boots Farm
  • Omi’s Brittle
  • Orde Creek Pottery
  • Patio Pals
  • Picnic Patch
  • Pridham Studio
  • Purple House Farm
  • Red Bird Estate Winery
  • Red’s Jewelry
  • Roger’s Crafts & Pat’s Baking
  • Root & Vine Acres
  • Skimerhorn Studio
  • Spectrum Farm
  • Sweet Turtle Chocolates
  • Tarzwell Farm
  • The Peppered Pig
  • The Steady Edge
  • Treasures From the Heart
  • Ute Bachinski Studio
  • Wendy Franz Art
  • William Tell
  • Wynndel Craft Distillery
  • Wynnwood Cellars
  • Yellow Rose Soap Co
  • Yum Soaps