It's safe to say that most people in the Northern Hemisphere anticipate sweating to be involved in welcoming July. The only sweating in my house was the condensation on the water glass I left beside the oven while I baked last night.
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.