Here in Northern Ontario we love our wild blueberries! I spend hours picking them in July and Aug and freeze them to enjoy all year long until the cycle starts all over. No one else in my family will help pick but they sure are eager to eat them! The leaf buds on the branches of the blueberry bushes are just starting to show so fresh blueberries are just a dream right now, lucky I still have a few containers left in the freezer. Summer is coming, hopefully…some day…so in the meantime it is time to start using up what is left from last summer’s harvest.
This blueberry muffin recipe is simple to whip up and makes an amazing breakfast. With the addition of bran to the list of ingredients you can even call them healthy! The recipe calls for natural wheat bran which is usually found near the oatmeal in the grocery store if you aren’t familiar with it.
The lemon zest in the batter is an essential ingredient, at least that is my opinion, whenever you are using blueberries. Then with the lemon glaze on top it just makes the flavour that more intense and creates a good stand-in for dessert as well.
