Blueberry Lemon Muffins
Yesterday and today were a bit rough for me. Irritatingly so too because the weather outside was delightful. There isn’t much that can compete with the feeling of a full belly filled with a yummy meal, windows rolled down, music cranked all the way up, and the wind blowing in your hair. Determined not to be buried too deep, I relished this feeling. Your cheeks flush, your lungs gulp up the fresh air and your favorite song is blaring and you’re half screaming, half singing along. For a quick pick me up, I swung by a corner bake shop, feeling laden with the gripping anxiety that can so selfishly seem to not want to let go. I bought a gigantic sugar cookie. Food never fails in providing me with such great pleasure. As I dug in my purse, frustrated that I had allowed it to get so littered with crumpled up receipts and wondering where that last dime was that I needed, the man at the register asked me how I was doing and how my day was –in the most sincerest and warmest way. It really made me pause and take a breath. Just asking me, really asking me made my mouth itch to smile instead of remaining frozen in the grimace I’d worn most of the day. Thank you Mr. Stranger.
Whenever I feel down and out, I find immediate comfort in the kitchen. When almost every exposed part of me is dusted with flour and my hands smell of butter and sugar and the kitchen perfumes the entire house with freshly baked pastry smells, I feel much more centered. I believe there to be truth to aromatherapy. There’s such an incredible tangible quality to the grittiness of sugar between your fingers or the feeling of plump round berries in your hand. Then, there are the colors and smells!! The color of creamy batter dotted with round fruit and specked with golden lemon zest…the bright and citrusy scent that the lemon releases…when such things are lovingly poured into a bowl, you are so quickly rewarded with such simple pleasures like…blueberry and lemon cream muffins!
- •2 c unbleached, unbromated all purpose flour
- •1/2 ts fine, table salt
- •1/2 ts baking soda
- • 1 c sugar
- •2 eggs
- •1/2 c melted butter/canola or veggie oil
- •1 ts pure vanilla extract
- •1 c whole yogurt or sour cream
- •1 c (or more) of blueberries
- •Zest of 1 lemon
- Blend your sugar, eggs, and butter
- Tip in your vanilla
- Continue mixing and add in your yogurt/sour cream + lemon zest
- In a separate bowl, sift together all of your dry ingredients and slowly add this to your wet.
- Lastly, fold in your berries by hand
- Bake at 350 for 17-25 minutes
Turning blue days into blueberry muffins…
Your Squishy Monster