I went to the farmer’s market today, which is one of my favorite places. People from the community have tables set up that sell anything from farm fresh vegetables to homemade heirloom cutting boards to homemade bread and cookies. There’s also jewelry and soap and fresh flowers. There’s this cute little Russian lady who bakes the best almond crescent cookies, and is so sweet to me and my mother. If we miss a week, she notices and asks to make sure we weren’t sick or anything. And one woman makes exquisite baby clothes. They’re smocked, and take several hours per outfit, I believe. She’s even got little baby bonnets! In the corner, a guy sells custom printed t-shirts and aprons and sweatshirts. He’s also in charge of the music playing over the loudspeaker, and it’s always something I recognize and can dance to. Which I’m sure embarrasses whoever accompanied me that week. Although occasionally my mum dances along too, so maybe it’s not as embarrassing as I imagine. Or she has a high tolerance for embarrassment. Fun times! I really love that place.
This week, among my haul I got two pints of blueberries. Beautiful, plump, juicy berries just crying out for muffin batter. Who am I to argue with that? Blueberry muffins it was! I put a whole pint in the batter, so they generously studded the muffin and oozed out all over the place. Not very pretty, but delicious.
I topped them with a cinnamon-sugar mixture, just like my mum did when she made muffins for us when we were little.
from Eating Economically Is Just Plain Smart
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/4 cup oil
1 cup milk
1 pint blueberries
1. Preheat oven to 400 degrees
2. In large mixing bowl, combine flour, baking powder, salt, and sugar. Mix briefly with a fork.
3. Add oil, milk and eggs to dry ingredients. Stir with a fork until completely mixed, scraping the bowl when necessary. When completely mixed, stir in the blueberries.
4. Grease a muffin tin or line with cupcake liners. Divide batter evenly among muffin cups. Sprinkle cinnamon-sugar mixture over tops, if desired. (Mix a sugar with a little bit of cinnamon, to your taste.)
5. Bake in preheated oven for 15 or 20 minutes or until muffins are light to medium brown and a toothpick inserted into center of muffins comes out clean.