Despite at least one week of 90+ degree days wishing June a fond farewell, July swept in quietly on the gentle breeze of a 60ish degree Midnight. It was approximately then that Mister and I greeted the new month with Blueberry Ginger Spelt Muffins from Vegan Brunch.
If you live in Philadelphia, you may have recently observed that blueberries are taking over the world. I might have mentioned in passing that I got a great deal on some blueberries last week when I was shopping: 2 lbs for $5. That is a serious bargain when you consider that only one short month ago, you could pay $5 for a pint. Blueberries are serious business when you live this close to New Jersey (so are tomatoes and corn, but those are more successful...a month from now). I was so excited about the bargain I was getting, as well as enthralled by how perfectly ripe, sweet, and huge the berries are right now, it didn't even occur to me how much I would have to increase my blueberry consumption in order to eat my bounty before it spoiled.
Enter Baking With Blueberries.
I'm not the only one doing it, either - even though she must know, in her heart of hearts, that baking in July makes very little sense, Dynise was also bewildered by the blueberry monster and whipped up a batch of muffins from VwaV. I had just about flipped a coin to decide which recipe to make, so I'll be following her lead as soon as I get my hands on a lemon and some more vanilla soygurt.
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