I woke up this morning to realize that yesterday was National Pick a Blueberry Day and so not surprisingly, today is National Blueberry Muffin day.  While I like blueberries, they take fourth place in my list of berry favorites (raspberry, blackberry, strawberry and then blueberry. Yet my favorite way to eat them has always been in muffins.

What I have found fascinating about blueberries is the various spiritual and medicinal uses and meanings. For example, blueberries contain anthocyanin, which is good for eyesight and they contain significant quantities of both antibacterial and antiviral compounds and have a reputation in northern Europe of fighting infections. They may also help protect against heart disease. Native Americans believed that the five-pointed start on the top of the berry was a sign that they were sent by the Great Spirit to feed children and never allow them to go hungry.

Making the perfect muffin is fairly simple, it just calls for one to be patient and nor rush the process. For example, it is best to combine all the dry ingredients in one bowl and the wet ones in another. Before combining them, most baker sources I went to suggested you make a well in the dry ingredients, similar to what you do when making fresh pasta, and slowly add the wet ingredients

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