It’s a BOY! We found out at my ultrasound appointment last week. I personally couldn’t make out any of the baby’s body parts on the computer screen. I just saw a white blob that looked somewhat like a bean sprout. But the ultrasound technician was dead sure that it’s a boy, so we took her word for it.

I wanted to bake something that would celebrate us finding about the little guy. And I thought what would be more appropriate than these tender muffins dotted with sweet blueberries? Get it? BLUE-berries for a boy?

There are two different types of muffins. The traditional kind is a bit more dense and substantial usually with ingredients like bananas and oat bran. I was craving the lighter kind, the kind that’s tender and airy, almost like a cupcake.

There are a few ingredients in this recipe that make these muffins moist and tender. The recipe calls for cake flour, which has less gluten than all-purpose flour. You can find it pretty easily in the baking aisle of the grocery store. The yogurt in the recipe also makes the muffins nice and soft. Make sure you don’t over mix the batter, which toughens the final product.

As I am writing this post, it also occurred to me that these blueberry muffins are also very appropriate for Fourth of July. You can use half blueberries and half raspberries if you want them to be even more patriotic. Make them for a brunch, or serve them as a dessert with some whipped cream at your barbecue. I hope you will enjoy them at your Fourth of July celebration!