at least we have muffins…..

at least we have muffins.....

at least we have muffins.....

at least we have muffins.....

at least we have muffins.....

at least we have muffins.....

Sometime last night the rain switched to ice pellets and then a sleet-y snow mixture. We woke up to a cold and hard crust of snow outside. Luke stumbled into the living room this morning at 6:30 with sleepy eyes. 

Good Morning Dad, good morning Mama, he said as he made his way to the sun room to assess the day. He does this every morning.

I watched.

His shoulders slumped.

Well THIS is a lovely spring day, he grumbled.

And with that he stomped up the stairs and went back to bed.

An hour later I lured him down with warm blueberry muffins fresh from the oven.

Still scowling, his mood lightened a bit. At least we have muffins, he mumbled.

That about says it. I think he summed up most of New England’s thoughts on this morning’s snow. He makes me giggle. This southern boy. I forget he has only really known mild winters and days upon days of sun. Last week in the grocery store he asked me if I knew how to make Ms Nancy’s gumbo. I dug the recipe out this morning and it’s on the menu for this week. It will be a nice surprise for him……

Today though, I’ll leave you with these. Some delicious blueberry muffins. Worth their weight in gold. Why? Because they were made with the last few cups of frozen blueberries from Rocky Point. There are still a dozen jars of jam but I have been rationing the last bits of frozen blueberries. This of course means a lot more picking trips next summer. Which you know I don’t mind one bit. Oh July, you won’t be here soon enough……


Blueberry Muffins (loosely inspired by blueberry butter cake from this cookbook)

1 cup rye flour

2 cups unbleached white bread flour

1/2 cup white sugar (we like evaporated cane juice)

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

a generous pinch of freshly grated nutmeg (optional)

4 eggs

1.5 cups milk (we used almond)

2 tsp vanilla

1/2 cup melted butter

2-3 cups fresh or frozen blueberries


Preheat the oven to 350. Line muffin tin with liners if needed.

Mix dry ingredients together and set aside.

Mix the eggs, milk, & vanilla together. Mix half of the flour into the wet mixture. Slowly drizzle the butter into the batter stirring as you do so. This makes it so the butter is incorporated better and doesn’t just clump up like it will if you add it directly to the milk/egg mixture. Mix in the remaining flour until the mixture is barely combined and a little lumpy. Don’t over mix or they’ll lose their tender crumb. Gently stir in the blueberries. Bake for 20-25 minutes, until lightly golden brown. (Or a toothpick inserted is clean, if you’re unsure.)

These are a very lightly sweetened muffin, perfect for a snack or breakfast. If you like a sweeter muffin up the sugar by another 1/4 cup. You can use any milk or milk alternative or even buttermilk or kefir for the liquid. For that matter, to make them dairy free, you could swap the butter for another oil too.





17 thoughts on “at least we have muffins…..

  1. Mmmm…blueberry muffins…
    He’ll be used to New England weather soon enough, I’d suspect. This has been a strange year, even for a region where it changes so quickly and so vastly. xo


  2. I will file your recipe away for when the blueberries come in. This is the first time in almost twenty years that there aren’t berries in my freezer; I guess I went a little over board on the smoothies this winter.


  3. sweet, Luke! I wish we could send him some sun + clover + azaleas. you wouldn’t believe them right now! we miss you all soooo much!!!!! u guys should come right now!!!!!!!!! xo


  4. One of the Rocky-Point-blueberry yummies that I get to enjoy throughout the year is Blueberry Cordial. I thought I had the final glass of it a few weeks ago but I found 2 more jars tucked away in my cupboard!
    Recipe PER JAR:
    1 cup sugar
    3 cups blueberries
    1 2/3 cups Vodka (although I don’t actually measure, I just fill the jar)
    Into canning jar: sugar, blueberries, then fill with vodka
    Cover tightly and shake vigorously. Let stand in a cool, dark place for at least 2 months (I have never opened a jar before December, so I don’t know how good it is at the 2 month mark).
    Serve as a cordial, chilled, over ice or mix with club soda and serve over ice.
    You can discard the berries but I always let them pour into my glass, they are good!


  5. Oh muffins, we had some this morning as well in response to the grey and drizzling rain returning, they do seem to make things a bit peppier. I use smitten kitchen for all my muffin recipes, I love her banana bread and just throw it in muffin tins and halve the baking time-oh so good!


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