Puffs is not quite the right word – it’s more like an upside down soft muffin. Delicious as a dessert with ice cream or for breakfast. Recipe is from Newport’s Bartlett’s Blueberry Farm. Other berries and thinly sliced apples work well too. Recipe calls for using 5-6 custard cups. I vegetable sprayed 12 muffin tins and they unmolded beautifully.
1 teaspoon lemon juice
2 cups fresh or frozen blueberries
1 cup sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons shortening (I used butter)
1/2 cup granulated sugar
1/2 teaspoon lemon extract
1/4 cup milk
Heat oven to 400 degrees F. Sprinkle lemon juice over berries; Divide berries among 12 muffin tins. Sift together flour, baking powder, and salt. Work shortening with spoon or small beater until creamy. Add sugar slowly, beating until light. Beat in egg and extract. Fold in flour mixture and milk all at once and stir to mix. Spoon over berries. Bake for 30 -40 minutes.
To serve: turn out berry side up and serve with whipped cream or ice cream. They taste best when warm.
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