It’s Saturday morning, and Christine has left for her summer in Miami.
Blueberry muffins seemed like the appropriate response.
When it comes to baking, the person who I consider to be my personal baking guru is my cousin, Sumika. During the summer before law school I spent a month with Sumika and her parents, and we made the most delicious blueberry scones, berry galette, and chocolate macarons (the French kind, not the coconut kind). She has tried and tested many versions of recipes, so when she says a particular recipe is good, I trust her judgment.
I found this recipe for buttermilk blueberry scones on her food blog, Mrs. Pacman’s Passions.
Basically, you make the wet mix (melted butter, sugar, eggs, vanilla), make the dry mix (flour, baking powder, salt), add the blueberries to the dry mix . . .
And fold everything together!
Bake at 375 degrees F. The original recipe called for 15 minutes, but I ended up baking mine for about 22 minutes.
I also topped the muffins with some vanilla sugar before I put them in the oven.
I took one muffin and a cup of coffee out to the patio to enjoy the sun.
The result: the muffins were moist, crumbly, just sweet enough (not too sweet), and bursting with blueberries.
Whoops, just ate another one.