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The blueberries we're getting this year are awesome. Is it just me, or have they gotten more flavorful over the last couple of years? It seems like there was a period there when they just tasted vaguely sweet, without any unique 'blueberry' flavor. To celebrate the bounty, I tried a new low-fat blueberry muffin recipe I found in the local paper.
I modified it very slightly -- reduced the brown sugar to half a cup from 3/4ths, added a teaspoon of ground coriander seed, and used regular instead of unsalted butter because I didn't have any unsalted on hand. I think they're the best blueberry muffins I have ever had. Here's the recipe (with modifications) if you're interested. It also has a cool (literally) trick to keep the blueberries from sinking to the bottom of the muffin, although the batter is so thick I'm not sure it's really needed. ( recipe behind the cut )
I modified it very slightly -- reduced the brown sugar to half a cup from 3/4ths, added a teaspoon of ground coriander seed, and used regular instead of unsalted butter because I didn't have any unsalted on hand. I think they're the best blueberry muffins I have ever had. Here's the recipe (with modifications) if you're interested. It also has a cool (literally) trick to keep the blueberries from sinking to the bottom of the muffin, although the batter is so thick I'm not sure it's really needed. ( recipe behind the cut )
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