Summer is that special time for berries, berries, and more berries! The entire food community is chock full of cool (in both meanings of the term) berry desserts and dishes that just highlight the vibrant colors of the season. Muffins hold a special place in my heart (and my mouth!), and the sound of "Blueberry Muffins" has such a wonderful ring to it. After going to Souplantation, my mom really enjoyed their blueberry muffin and their cherry muffin. The cherries came out piping out; so good fresh! The blueberry muffin I didn't taste, but they used tiny little dried ones, which are never as good as the real things!
Henry's Marketplace had a sale two weeks ago: blueberries for only 88¢! She bought a few cases. Also on sale that week (and for the past few weeks) were the dark red cherries. Dark, delicious, and juicy. My mom really liked the little muffins and asked if I could make them. I was so happy she asked me to bake for her!
I borrowed the blueberry recipe from Baking Bites. It's called Big Blueberry Muffins. The blueberries we got from Henry's were definitely big, and I added more blueberries than called for. I thought it was a good amount of blueberries, but my aunt thought it was too much. With so many blueberries packing the batter, I ended up making 24 scrumptious muffins instead of just 16. I tried to sneak in just a touch of wheat flour, but my mom could still taste it. Just stick to the all purpose flour if you got non-healthy eaters. Otherwise, this tastes very nice!