I have been making this recipe regularly since seeing it this past winter. I think it would easily adapt to a bundt pan. I use canned tart cherries that are very well drained and patted dry. I use light sour cream or Greek yogurt. Penzeys Cherry Muffins The cutest muffins around. Tasty too. Thank you Karen Reilly (story on page 16) for sharing. 2 3/4 Cups flour 4 eggs 1 tsp. baking soda 1/2-1 tsp. ALMOND EXTRACT 1/2 tsp. PURE VANILLA EXTRACT 1/2 tsp. salt 11/2 Cups sugar 11/2 Cups sour cream 11/2 Cups sour cherries (see note) 8 TB. (1 stick) butter, room temperature Preheat oven to 400�. Grease and flour muffin tin cups or line with paper muffin cups. Combine flour, soda and salt in a bowl and mix well. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, ALMOND and VANILLA EXTRACTS, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough). Fold in the cherries. Fill the muffin cups about 2/3 full with batter. Bake at 400� for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned. Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces and they taste great as well! Prep. time: 15 minutes Cooking time:20-25 minutes Yield: 24 Nutritional Information: Servings 24; Serving Size 1 muffin (62g); Calories 180; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 150mg; Carbohydrate 25g; Dietary Fiber

Here is the standby recipe. I know, it is not very healthy, but my kids are very active in sports and burn off a lot of calories. Jo Pumpkin Muffins with Chocolate Chips 2 1/4 cups white sugar 1 (15 oz) can pumpkin pack 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all purpose flour 1 TBS pumpkin pie spice 2 tsp baking soda 1 1/2 tsp. salt 1 cup semisweet chocolate chips Preheat oven to 350 degrees. Grease (or spray) 12 large muffin tins (or 24 small). In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. In another bowl, blend flour, pumpkin pie spice, baking soda and salt. Add to pumpkin mixture and blend well. Fold in chocolate chips. Spoon into muffin tins almost to the top. Bake for 30-35 minutes. (Note: I sprinkle Wilton's icing sugar on top before baking.)

They were both very good. I didn't actually notice the dried blueberries so maybe they were chopped up really good. The potatoes and tomatoes and green beans were the most outstanding tastes of that salad. The slaw was good too and the rice vinegar and honey dressing was very light and quite tasty. Two thumbs up for both. Edited to say I wonder if what I thought were beets were actually the blueberries. It was good no matter what was what. LOL

I use commercially grown blueberries in lots of things - muffins, pancakes, coffee cakes, on cereal or in yoghurt, mixed with other berries with just a bit of sugar. My favorite is wild blueberries - the kind one picks in MA or ME. One never shares the secret of a "found patch". My late husband's parent's cook had her favorite patch on Chappaquiddick where their house was. She would have my FIL drive her out to North Neck Rd and leave her - she didn't even want HIM to know where "her patch" was! He'd come back in about an hour and Ruth would be standing there with a small bucket full of berries. She then make a blueberry pie for dinner that night, homemade crust and all. Oh my, but that woman had a delicate touch with a pie crust! Served warm with a bit of vanilla ice cream...ambrosia. I miss that big smile on her face when she saw how happy this made us all. Such a special woman.... She's buried in the family plot with my in-laws and my husband. I'll join her there someday in the not too distant future.