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I love your joke about the berries. Glad the birds did not get all of them!

BLUEBERRY CUPCAKES

1 1/4 cups flour
2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1 egg, beaten
3/4 cup milk
1/2 teaspoon vanilla
2/3 cup blueberries
1/3 cup chopped unblanched almonds, toasted

Sift dry ingredients together to mix well. cut in the butter until mixture resembles coarse crumbs.
Whisk egg vigorously to incorporate air and make the eggs light. Stir in egg, milk and vanilla and combine thoroughly. Add to dry mixture and stir together (some lumps should remain) and add the blueberries.

Fill well greased muffin tins with batter until two thirds full.

Bake in a pre-heated 350 degree oven for 20 minutes or until done.

Makes 18 large muffins.

Submitted by: CM from Cooks.com

Also this can be put in a greased cake pan, and made into a coffee cake.

Also, you can make blueberry jam.

BLUEBERRY JAM

4 c. prepared fruit
2 tbsp. lemon juice
4 c. sugar
1 pkg. fruit pectin

Crush ripe blueberries, one layer at a time. Measure into 6-8 quart sauce pot. Add lemon juice. Measure sugar, set aside. Mix fruit pectin into fruit in pan. Place over high heat and stir until mixture comes to full boil. Cook gently 1 minute. Immediately add measured sugar and stir. Bring to full, rolling boil and boil for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, ladle into hot jars to 1/8 inch top of jars. Cover and process in boiling water bath 5 minutes. Makes 5 2/3 cups. SPICED Jam: Add 1/4 teaspoon each cinnamon, cloves and allspice to fruit along with lemon juice.

This freezes great. from cooks.com

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