A hike up the hill behind the house confirms that bilberry is also ready to harvest, half a month earlier than last year. A good 1.5kg easily scooped using the special rake from Norway.
Some used to make bilberry muffin immediately and the rest kept in freezer to enjoy gradually.
The muffin looks and tastes great and the colour of bilberry is amazing.
180gm flour
1/2 teaspoon baking powder
2 yolks
90gm butter
90gm water/milk
2 egg whites
pinch of salt
3 tbsp sugar
big handful of bilberry
Bake at 170˚C until golden, around 25 minutes.
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