These blueberries in my freezer were mocking me. You see, these particular blueberries were purchased last winter. After the holidays, I thought it would be a great idea to do a cleanse. It was not so great. I lasted less than a day. Of the three different smoothies on the cleanse, only one was drinkable. That one did not have blueberries in it. So there they sit, calling me a failure every time I open the freezer door. What to do with frozen blueberries? Why, make muffins, of course!
You don’t have to use frozen blueberries, but since that’s what I had, that’s what I used. In the summer when blueberries are in season, I’ll use fresh. I’ve added a little lemon zest to the recipe too. Lemons and blueberries go together swimmingly.
Think of the basic muffin batter (before the lemon zest and blueberries have been added) as a blank canvas. You can really add anything you want to it. Raspberries and white chocolate, chocolate chips or cinnamon and walnuts. Use your imagination! This summer when the Ruston peaches come in, I’m going to make peach and crystallized ginger muffins. I can’t wait!