Blueberry Gems

 Often I find myself pressed for time in the morning as I rush out the door to work making it difficult to prepare much more than a piece of toast with some peanut butter haphazardly slapped on it for breakfast.  Discovering these little gems was just what I needed to add some variety to my morning.  I can make them on a Sunday afternoon, as I did today, and they will last through the week.  The best way I can describe these is as a cross between a scone and a muffin. I adapted this recipe from a very old cookbook altering a few ingredients to make it more nutritious.  If you want it to be a bit moister replace half the milk with heavy cream instead.  In my opinion, it's an instant classic and a great way to start the day.  Sorry Wheaties.  

Blueberry Gems

1 cup blueberries
2 1/2 cups whole wheat pastry flour (All Purpose could be used as well)
4 teaspoons baking powder
1 cup milk
1 organic egg, beaten
1/4 cup sugar
1/4 vegetable shortening or butter
1/2 tsp salt

Preheat oven to 375F

1. Mix 1/2 cup flour with the blueberries and allow to stand for one hour.

2. Cream the shortening or butter with the sugar and add the beaten egg.

3. In a separate large bowl, sift together the flour, salt, and baking powder.  Add 1/2 cup milk to the sifted flour and 1/2 cup milk to the bowl with the berries.

4. Add the sugar mixture to the flour mixture and stir with large wooden spoon.  Add the berries last and mix well.

5. Spoon mixture into greased muffin tins.  Bake for 30 minutes.  Let stand for 5 to 10 minutes in pan.  Transfer to wire rack and let cool.  Store in air tight container.

Makes 12-15