Guys, I’ve gone a whole 3 months without putting bourbon in something, and I don’t like it one bit. I should be ashamed of myself!
I mean, this cake was just BEGGING for it. Is there a better combination than peaches and bourbon in the summertime? It’s pure Southern goodness, ya’ll.
(I’m sorry I said ya’ll.)
Before you say anything – I know. I know “oat bran muffins” is pretty much the least sexy food-name of all time. But hear me out!!
These blueberry oat bran muffins are kinda sorta like the nerdy girl in the 90’s rom-com who turns into a total babe and wins the heart of the most popular guy in school as soon as she gets some contacts and a blowout. Ya dig?
It’s like, oat bran, BO-RING. Bran muffins, MEH. But then! We add big juicy bursts of fresh blueberry deliciousness and….DAYUMMMM. Sexy. Right?
Every year, when the blueberries and strawberries first hit the markets in all their big, sweet, juicy glory in the early months of summer, I experience the same feeling: I just can’t bear to bake or make them into anything. I shovel cartons and cartons into my cart, visions of blueberry pie and strawberry shortcake dancing happily in my head, and then I get home and I just…eat the whole carton in one sitting. The goodness of plain, unadulterated berries is just too powerful, and I cave easily, with stained hands and a happy heart.
…Because it’s a three-day weekend. Because strawberries are here, and they are glorious. Because it’s the unofficial start of summer, and summer isn’t officially official without some decadent, buttery, fruity dessert.
Also because: do we really need an excuse to eat mini strawberry mascarpone tarts with a buttery graham cracker crust and tons of fresh mint on top?
No, no we do not, my friends.