Not Bread By yourself: It is really blueberry baking season

Georgann Dolfay

I can’t resist that sign when it is trapped in the again of a basket of just-picked fruit. Somewhere between navy and midnight blue, they stand alone from the early summer months pink berries and the afterwards blushing stone fruits, a welcome alter as summer season progresses via the fruit harvests.

Muffins, for me, are the achievement of the blueberry’s opportunity. The berries are good on cereal, simmered into a sweet sauce, or baked in a slump, cobbler or buckle. But a very good blueberry muffin rings my bell.

In Boston, they took their blueberry muffins fairly very seriously. Department outlets and lodges jousted for the title of the city’s “Best Blueberry Muffin.”

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