Blueberry Lemon Cornmeal Muffins (Vegan)

The Summer Solstice is upon us. Come tomorrow, we in the Northeast can officially stop complaining about the non-existent New England Spring and embrace warm weather. This weekend, I also happen to be going on a very New England summer trip to Martha's Vineyard. Between the official change of season and my very summery weekend away, only the most summery of foods will do.

What is the summer of food to a Maine-raised vegan, you ask? The short answer: blueberries! At least for me, the ubiquity and simple sweetness of blueberries makes summer happen. We find them everywhere-- in breads, wine, books (!), jams and everything in between.

Yes, as I said just this week, I don't like raw, whole fruit; so I'm not one to snack on these treats like a bear. If they are baked though, oh goodness, blueberries win the prize. They also, to my taste, enjoy a complementary friend. This friend is lemon. Lemon and blueberry is the ultimate summer pairing. The combinations of lightness and sweetness, citrus and earthiness bring the joy with one bite of a hundred beach days and a thousand picnics straight to one's tastebuds.

Here, you find lemon paired with blueberry, along with the grit of cornmeal, in one of the most portable snacks or breakfasts in the culinary repertoire -- the muffin. Take these to the beach, to a picnic, to a hike in the woods; or, like me, take them for a weekend away with your friends.