It is a great pleasure to identify edible plants, trees and flowers to include in my culinary endeavors. Most recently I rang my neighbor’s doorbell to ask if he wouldn’t mind if I picked a few bowls of berries from his Juneberry tree (a.k.a., saskatoon, shadbush, sugar plum, service berry, et al) in return for some baked goods and perhaps a cocktail, some jam and maybe some ice cream, or a cobbler. The possibilities are endless. He didn’t say no.
This recipe is not for a sugary sweet cupcake that masquerades as a muffin. No, these are delicate-crumbed cakes – almost savory – plump with jammy berries and a whisper of almond, echoing the notes of the berries’ seeds.
Old Fashioned Juneberry Muffins, makes 10, adapted from James Beard
2 c. sifted flour (I used unbleached all purpose)
1/2 c sugar
