While most of the country is sweating and smoldering in the heat, here in San Diego we’ve had Spring weather with highs hovering around 70ºF. I am trying not to complain too much. Our hottest months are fast approaching. But, odds are the kids will return to school during prime pool and beach weather. Well, homework will have to take a back burner to after-school dips in the pool! Not that I have a pool at my house, but we will find one to dip ourselves in! The weather may not scream to us summer, but there are other obvious markers that summer is here (and it’s not the obvious one where the kids are home for 2 1/2 months!). Summer fruits are everywhere (yum!) and we love to eat them all. One great sign of summer: big, fat, juicy blueberries.
For the July’s Barefoot Blogger’s series, Maria of Close to Home chose Ina Garten’s blueberry muffins. My favorite blueberry muffin, Lemon-Blueberry Muffins, is already posted on my website. So, I was eager to try one of Ina’s recipes and see how it compares. She has a couple of recipes and I chose this one, Blueberry Streusel Muffins, because it uses buttermilk. Although, she does add lemon zest to the mix, you couldn’t really taste the lemon, like you do in my recipe. I found the muffins to be a little cake-like, and a bit too sweet for my taste. Of course, the kids ate these moist muffins up quickly. I’m glad I omitted the streusel topping, because it was just more sugar for my kids to ingest.
I am not totally disappointed in the recipe. I like to try new things all the time. I am someone that likes to have ONE go-to-recipe, so I don’t usually post 20 recipes of the same thing that varies slightly and leaves you pondering which one to try. I think I will keep my go-to-blueberry muffin recipe for now. That is, until I find another one that can knock it off it’s throne!