Blueberry Muffins

These are some strange ass times. While the country is in the midst of (hopefully) undergoing great change and reform, we are nowhere near the end of this pandemic. Here where I live on the east coast, restrictions are slowly being lifted- but where is the light at the end of this terrifying tunnel? I can’t help but feel as though I’m in some sort of limbo. I want to go out and enjoy life but I still find myself doubting what is appropriate. Can I see my friends? Can I HUG my friends? Will I feel safe eating at a restaurant? CAN I GO TO TARGET WITH PEACE OF MIND? It’s a lot and I’m exhausted (also, you know, in addition to personal growth in relation to being a better ally for the Black Lives Matter movement- hit me up for some resources if you are interested!) . As I’m writing this, I’m trying really hard to find some sort of bridge into blueberry muffins…. but I just don’t know how to get there. So please forgive me, thank you for reading these ramblings and enjoy this recipe for bomb ass blueberry muffins- they be super moist but also sturdy enough for a shmear of salted butter.

Blueberry Muffins (adapted from Stella Parks, SeriousEats) makes 12 muffins

2 1/3 cups all purpose flour (12 ounces)

3/4 cup sugar (5 ounces)

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground coriander

1/8 teaspoon nutmeg

1 1/2 sticks unsalted butter, cut into cubes (6 ounces)

1/2 cup milk (4 ounces)

2 large eggs, straight from the fridge

2 teaspoons vanilla extract

2 cups blueberries (12 ounces)

1/3 cup turbino sugar

Preheat oven to 350 degrees F and line your muffin tin with liners. Combine the flour, sugar, baking powder, salt, baking soda, coriander, nutmeg and butter in the bowl of a stand mixer. Using the paddle attachment, mix on low fo 2 minutes until mixture begins to form little pebbles. Add milk, eggs, and vanilla and continue to mix until a (very) thick batter forms. Fold blueberries into batter and evenly distribute in muffin tins. Sprinkle about a teaspoon of turbino sugar onto tops of muffins. Bake for 25 minutes and enjoy!