I love the weekend. I love food. I love making food on the weekend. That includes these delicious blueberry muffins.

These muffins also inspired a terrible comedic standup bit, courtesy of my fiance.

I got this recipe from The Gingered Whisk and they are easily one of the most delicious blueberry muffin recipes I’ve ever had. I also have to say that Brad III did really well and made these extra fluffy. I mean look at that delicious crunchy topping and delicate crumb!

Did you know?

In our region, blueberries are harvested between mid-June to August (in some areas as early as April and as late as late September), so these are very late in the season, but they were perfectly sweet and juicy. Of course, thanks to hot houses, you can get blueberries all year-round or even buy frozen blueberries (which work very well in muffins.)

In 2020, the US produced 35% of the global production of blueberries (about 294,000 tonnes)! Wild, or lowbush, blueberries are mostly grown in Maine (the official fruit for the state), New Brunswick, Quebec, Nova Scotia, and by gardeners in a wide geographical area but on a much smaller scale. A significant production of cultivated, or highbush, blueberries are grown in British Columbia, Marlyand, Western Oregon, Michigan, New Jersey, North Carolina, and Washington.

Blueberries are a great fruit to mix in baked goods, as a topping for yogurt, or even just to snack on as is! They are one of the most nutrient-dense berries full of fiber, vitamin C, vitamin K, and manganese. They increase the number of antioxidants in your body, which helps protect against aging and cancer, reduce levels of oxidized LDL (“bad” cholesterol), improve brain function, and accelerate muscle recovery. So next time you’re at the store, grab some blueberries (either when they’re on sale or in the freezer section), and enjoy! Bon Appétit