Sigh. It's August.
August means shorter days and cooler nights. It means my last month without school before a new semester starts up. This time of year always makes me feel nostalgic for summer, even though there is another month or so left of it, and I find myself scrambling to take advantage of the warm days.
Luckily, August also means the peak season for local produce.
I debated for a while about what to do with these beautiful berries. I looked through all of my favorite cookbooks and ultimately decided on a recipe for blueberry corn muffins from the Silver Palate Good Times Cookbook. Muffins seemed like a safe, although somewhat boring choice, but for these berries I'm so glad I decided to go the muffin route.
Large, high bush blueberries are perfect for baked goods because they form little berry bombs that make each bite perfect. It's hard to resist eating these muffins straight out of the oven with a pat of butter.
After deciding on this recipe I realized that I had no corn meal, so I used oat bran instead with excellent results.
1 cup oat bran
1 cup whole wheat flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoons salt
1 cup buttermilk
3 tablespoons olive oil
3 tablespoons yogurt
1 2/3 cups blueberries
Preheat the oven to 400 degrees. Line muffin pans with muffin papers or oil the muffin pan well.
Mix the dry ingredients in a large bowl. Make a well in the middle of the dry mixture and add the buttermilk, olive oil, yogurt, and egg. Stir until ingredients just come together. Fold in blueberries.
Fill each muffin tin about three-quarters of the way with batter. Bake for 20-25 minutes.