Blueberry muffins

There’s a Whole Lot of Baking Going On…

blueberry mufins from flour cafe + bakery but without the berriesReally. Sometimes I am productive in a normal way and then sometimes I am crazy productive and know that people are saying, “Someone give that woman a decaf. STAT. Or at the very least pry the cookie from her hand.”(brownie, banana bread and muffin can all be substituted here). I woke up at 4:50… something…that’s all I could process, and despite it being a perfect day to sleep in (to – oh, I don’t know…6:30?), dark, rainy and cold, I got up and baked for a few hours. Well, I did have the muffin batter prepped so that was nice and easy. The banana bread was more of an afterthought and because I bought to much creme fraiche. How much is too much? Three contaiflour bakery + cafe recipe for Banana Bread two ways - one with walnuts one with chocolate chipsners is too much.

The muffins are from the flour bakery + cafe cookbook and are lovely but call for that annoying amount of ingredients that put you just over one container. Luckily, the banana bread calls for a bit of creme fraiche and I was sufficiently motivated to bake it. I still have one plus containers in my fridge so I guess this is a bad week to give up baked goods! First I baked the muffins without berries because some of us like our baked goods free of extraneous ingredients. The were well-received and I went on to make mini-muffins which were a fail in looks because I couldn’t get them out of the pan in one piece but yummy. The other (regular sized) blueberry muffins were perfect and the banana bread (two ways) a huge hit.

Banana Bread two ways – one with walnuts one with chocolate chips



May Day…as in the first of May, not Mayday as in help…

although some days I do need an assist, this is about the celebration of May Day. No, not all the political worker stuff but the pagan celebration – that’s more my thing.

Photo: Wendell T. Webber

A friend is putting together a May Day Breakfast for our walking group tomorrow and I am making blueberry muffins from the Flour cookbook. No, they won’t be as good as Joanne Chang’s – no matter how closely I follow the recipe – that woman is magic – but I did a trial run yesterday with blackberries and the muffins were delicious (if I do say so myself) and I can make the batter today and bake tomorrow morning. I’ll let you know how they come out -I used fresh blackberries but wanted wild blueberries so I bought frozen packages at Trader Joe’s.

Here is the recipe – and yes, I did not have creme fraiche on hand yesterday and used Greek yogurt (is Joanne Chang reading this and freaking out? Sorry! Now I have three containers of creme fraiche in the house and ready to bake it the way you intended it!)

Blueberry Muffins

3 1/4 cups flour

1/2 teaspoon baking soda

4 teaspoons baking powder

1/2 teaspoon kosher salt (it calls for kosher – use it if you have it)

2 eggs plus 1 yolk

1 1/4 sticks butter, melted (I melted in in microwave and let cool slightly before mixing with the other ingredients)

1 cup milk (okay, I had 1% but bought whole for next batch)

1 cup creme fraiche (no idea yet how many containers this will be – bought three – thought two would be slightly under – yes, I do not do conversions so I have no idea and evidently guessing is risky in baking).

2 teaspoons vanilla extract

1 cup frozen raspberries (I used a handful of blackberries – some people in my family like their muffins berry-freeGreat recipe for picky eaters.)

1 cup frozen blueberries

Preheat the oven to 350 degrees and line muffin tins with paper liners.

In a large bowl, combine the flour, baking soda, baking powder, and salt.

In a medium bowl, whisk together the eggs and then add the sugar, butter, milk, creme fraiche, and vanilla.

Pour the liquid mixture into the dry ingredients and fold gently using a spatula.

Fold in the berries gently. The batter is a little lumpy but don’t worry.

Spoon into the muffin tin to fill the cups.

Bake for 30-40 minutes until the muffin tops are golden brown and let cool for 20 minutes before removing the muffins from the pans.

Now I am off to make a Martha Stewart craft for May Day. You probably have everything already, too. Paper, ribbon and flowers from your garden. I have left over paper from a project, ribbon that I am compelled to save (Every holiday my mom calls out, “Save the ribbon!” Now I have to. It’s that ingrained now.) There are some decorative scissors somewhere in the house but don’t stress that detail. You aren’t really Martha, after all.


Photo: Wendell T. Webber

Flower Cones by Martha Stewart




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