July in Indiana brings two of my all-time favorite flavors: Blueberries and Basil. And they’re wonderful together. Things have been really crazy lately, with hot, long days working in the field. My body was crying out for a rest, with a long, hot, four days of Culver Lakefest on the horizon. I didn’t really have the time, but I opted to listen to my body and spend some time in the kitchen this morning. Haven’t spent any quality time in there since Hole in the Woodstock, anyway. So, I came up with these Blueberry Basil Muffins to celebrate.
Blueberries and Basil are one of my favorite flavor combinations, which you’ve seen before in my Blueberry Basil Salad Dressing recipe. The muffins are pretty close to Alton Brown’s “Old School Muffins,” which you’ve seen another variation on, in X-Factor Muffins. Sometimes simple synthesis is best!
The aroma of them baking is irresistible. You may want to go outside to escape the pain of anticipation. Unless it’s deathly hot outside like it is right now. Why can’t basil and blueberry season coincide with October or something? At any rate, the wait is worth it, and you’re rewarded with tender real muffins, not an oversweet, dense, fine-textured cupcake. Breakfast perfection!