I guess all the rain earlier in the summer was a blessing in disguise because the island is loaded with all the wild berries right now. It's usually so dry that low bush blueberries are slim pickings but we've been finding them among even more abundant huckleberries. They are both delicious but I'm actually loving the huckleberries a bit more. They are slightly sweeter with a unique taste.
I'm a sucker for plain-Jane blueberry muffins anytime of year but nothing compares to those made with in-season fresh picked wild berries. This recipe makes a soft tender muffin with the addition of a little soy yogurt (or any yogurt of choice), for which I have a tutorial for homemade here. These muffins are simple but heavenly when still warm from the oven with a melty pad of cultured vegan butter (from Miyoko's Kitchen - not sponsored just love). Needless to say these were gobbled up within minutes after shooting them for this post.
This is my very favorite time of year for ingredients in the Northeast. It's actually a bit overwhelming with everything coming into season all at once. I'm going to try my hardest to get as many recipes done for this space as I can while the gettin's good. Hope you too are reveling in August's bounty! Cheers to beautiful summer harvests!
Recipe after the jump...
Vegan Wild Blueberry & Huckleberry Muffins
makes 12 muffins
- Link to my Homemade Soy Yogurt Tutorial here
- Don't have wild blueberries or huckleberries? That's ok! Use any berries or fruits you want. The base recipe is great for any additions!