Blueberry season may be months away but luckily I froze a lot from last year's Greenmarket harvest. My stash came in handy when I needed a last minute goody to bring for brunch at a friend's house this weekend. I made it a family affair and brought my little chef into the mix to bake some lemon blueberry muffins. Over the years, I've found my five-year old gobbles up anything she helps make. I love my standard recipe, but wanted to mix things up a bit, so I decided to swap out the Greek yogurt I normally use with buttermilk. As I thought, it yielded a lighter, airy muffin and the tang is a perfect pairing to the sweet blueberries.
Make a batch and freeze whatever you don't use in a day or two in a Ziploc bag. Thaw them out overnight in the fridge or for a minute or two in the microwave. They make a great snack for the kids and a healthy "on the go" breakfast when you're running late. And don't worry if you didn't freeze any blueberries from last year —Wyman's frozen wild blueberries are a great substitute and widely available in supermarkets.