Food smells and tastes are so closely linked to memories. Because of that, it’s hard to give up these very opportunitarian, but super scrumptious buttermilk blueberry muffins that my mom used to make as a special weekend treat for my brother and me.
There’s nothing quite like buttermilk blueberry muffins to highlight the juiciness of seasonal fruit. Each bite of these muffins provides a blueberry juice bomb (free advice: from personal experience, best not eaten while wearing white clothes). Blueberries, while available year-round in the grocery store, are best consumed when they’re in season locally. The best way to know if they’re in season? Check out the price — when they’re 2 for $3 or $4, you know you’re in luck! (I’ve seen them as high as $7 a pint at Whole Foods when they’re not in season… ouch). As a result, I tend to make these muffins only in the summertime.
This is one of my 20% opportunitarian treats — hope you enjoy it!
- Muffin tin (I like to use a silicone muffin pan set over a cooking sheet for stability. I find that the muffins are a lot easier to pop out of the silicone, and it eliminates the need for muffin liners)