No, I couldn’t either… so off we went!
Due to the extreme drought we’re having here in upstate South Carolina, the blueberry season has been delayed… in fact, they’re still in the almost-but-not-completely-ripe stage, but we didn’t let that stop us. We descended upon the berry farm like a mini-locust plague, making quick work of the row we had been “assigned.”
Of course, since we got home we’ve been eating them by the handfuls, but I wanted to use them in recipes as well. First order of business: BREAKFAST TOMORROW.
I wasn’t sure what recipe to follow, so I gave up looking at various muffin recipes that I have and decided to go with what my heart really wanted — blueberry gingerbread cake. Being the good Mom that I am, though, I couldn’t in good conscience give my children cake for breakfast… that would be committing some sort of Mommy sin. So I whipped up the cake recipe, put it in muffin tins, reduced the cooking time, and voila! MUFFINS!
(I gotta tell you, they are really, really good…)