The following post is from Shaina of Food for My Family and Olmanson Photography:
source: Shaina Olmanson | FoodforMyFamily.com
My mom only ever made one type of muffin: blueberry. They were always in pastel paper wrappers, baked in a rusted muffin tin, their soft tops pillowing upwards, specked with bits of deep blue fruit. She made them for spaghetti night.
So, while some – okay, most – people associate blueberry muffins with the morning hours when the sun casts soft cooling shadows, blueberry muffins in my childhood were served on the opposite side of the day, where shadows are long and harsh, the colors vibrant.