There is probably no such thing as the perfect summer fruit, but blueberries come close. The blueberry bush is a perennial shrub that is native to North America, which means among other things that it helps sustain pollinators like bees and butterflies. Blueberries deliver good amounts of antioxidants, fiber, vitamins C and K, and manganese, all in a relatively low-carb package. Harvesting blueberries is relatively easy (see photo), which makes blueberry farms popular pick-your-own destinations. They travel well, store well, and even freeze well, and every produce purveyor worthy of the vocation has a prominent display of blueberries in the summer.

Blueberries are also versatile. You can eat them out of your hand or toss them on your bran flakes, muesli, salad, or ice cream. If you don’t mind turning your oven on, blueberries work well in pies, alone or with other berries, and in cakes and muffins. Here is a classic muffin recipe from Judy Walsh, Pat’s sister-in-law. If you have a preference or need for gluten-free, vegetarian, or even vegan muffins, it is easy to substitute ingredients that will meet that need.

Yields 10 muffins

Muffin Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries

Topping Ingredients and Directions

• 1/3 cup brown sugar
• 1/8 cup flour (2 tablespoons)
• 1/8 teaspoon cinnamon
• 1 tablespoon butter

Mix together with fork or fingers to make crumbs.

Muffin Directions

1. Preheat oven to 400 degrees F.
2. Grease muffin cups or line with paper liners. 
3. Combine the flour, sugar, salt, and baking powder.
4. Place vegetable oil into 1 cup measuring cup; add the egg and enough milk to fill to the 1-cup mark. (I mix this just to break up the egg yolk.)
5. Mix egg, oil, and milk mixture with the flour mixture.
6. Fold in the blueberries.
7. Fill muffin cups to the top.
8. Sprinkle with crumb topping mixture. 
9. Bake for 20–25 minutes or until done.

Judy and Jody Walsh