Each year by July, we have more blueberries than we know what to do with on the farm. A great “problem” to have. Lots of them go into muffins for leisurely weekend breakfasts, others make their way into pies and cobblers and we freeze some to hold us over until next season.
In addition to being a delicious naturally gluten-free addition to baked goods, blueberries are good for us, too! Continue Reading