A litte one, who’s not so little anymore, crawled into bed with us this morning at 6:30. The sun was bright and the birds were
singing squaking and I knew falling back to sleep wasn’t in my future. It was hot yesterday, like 102 degrees hot. We normally enjoy perfect summer days in the 80s, but this weekend Oregon decided to skip the 90s all together and shoot to 100 – crazy. So all the doors and windows were open and so I figured I could have the oven on for 20 or so minutes and it would still cool off enough to make the most delicious blueberry muffins ever!
Our family loves to pick blueberries. A lot. I think we’re at 50 or 60 pounds so far this year. Mostly we freeze them individually on cookie sheets and then bag them for frozen treats and use them in pancakes throughout the year. But don’t blueberry muffins sound awesome? I thought so too.
My new favorite spot for recipes is Mel’s Kitchen Cafe . . . and I was so excited when I found her recipe for the best blueberry muffins. So good!!
It’s so good you guys!!! I saw the recipe in Sunset Magazine July 2012 – it looked so good and I knew that Zac wanted to go pick berries (randomly one of his favorite summer traditions – something about the harvest and working for your food). So we had fresh raspberries (picked at Willamette Valley Fruit Co.), in fact we had 30 lbs. of blueberries and raspberries! We freeze most of them individually on cookie sheets then bag them in gallon bags to munch on all summer (the intention is we munch on them all year, but they don’t ever last as long as we think they will). Anyhow – back to the cake . . . have I mentioned it was good? I even forgot the last step to dust it with powdered sugar – which makes everything better – but it was still sooooooo good. Even super yummy a few days later. Keeper.
I have to admit I’m definitely no baker – everything (which isn’t much) I learned from my friend Sarah who is amazing!! SERIOUSLY. AMAZING.
Thanks Sarah for being my baking inspiration!