Happy New Year friends. That’s how I think of you when I sit down to write in this little corner. I feel like I’m having a conversation with my friends, sharing a few thoughts, a little bit of my life and a recipe I think you might like.
I had a little existential crisis towards the end of the year. Ok, maybe that’s a tiny bit dramatic, but I received some tough feedback on a couple recipes I posted. They didn’t work well for a few people because the recipes were hard to understand.
All of a sudden I felt like I had nothing to offer, nothing to say, and the very real truth that I’m just* a home cook hit me hard. I have zero training. I am NOT an expert…actually I’m about as far away from ‘expert’ as possible. I’m just a mom who loves to putter in the kitchen.
I spent the last couple weeks thinking hard about why I keep coming back to this space. And I finally decided that regardless of outcome, whether people visit me here in this space or not, I’m going to keep at it. This blog holds me accountable to doing two things I love and need in my life: cooking and writing. I get to be creative, I get to try new things, I get to be a little bit brave. So I decided I’m going to keep at it and even more, those would be my new year resolutions this year.
As much as I’m not much of a resolution-type person, this new year somehow feels different. I’m eager for a fresh start. While last year was good (really good in fact), it was also an unbelievably hard year. And the sadness and challenges I was going through hung around me like a dark cloud for months. But finally, the past is fading and as this new year ushers in, I feel ready and excited. I want to keep cooking. Learning. Practicing being brave. All of it.
Alright, enough rambling. How about a recipe? These blueberry buttermilk muffins are super easy to throw together and taste heavenly. Although full disclosure: even though I’ve made this recipe dozens of times, yesterday I misread the instructions and only added one teaspoon of baking powder. The muffins were dense and didn’t have the lovely domed top I was going for. I realized my mistake and grudgingly started over again. I’m starting the year nice and humble, practicing laughing at myself, forcing myself to try again, even when I don’t want to.
Who knew a batch of muffins could bring on such deep thoughts? Sheesh. I’m chalking it up to the new year. I’m sure by next week I’ll be back to lamenting over the crazy shenanigans my kids are up to and how much I hate the gray cold winter weather.
Blueberry Buttermilk Muffins (recipe adapted from A Homemade Kitchen)
- 8 tablespoons butter, melted
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 cup sugar
- 1 cup buttermilk
- 1 cup Greek yogurt (preferably NOT non-fat)
- 1 tablespoon vanilla
- 2 1/2 cups frozen blueberries (raspberries, blackberries or cherries work great too)
Preheat the oven to 350 degrees. Line muffin tin with liners or spray liberally with cooking spray.
In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, whisk eggs until well incorporated. Stir in sugar, melted butter, buttermilk, yogurt and vanilla. Mix well.
Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients until just barely combined. Stir in the frozen berries to the batter. Don’t be surprised if the berries turn the batter a little purple.
Use a large spoon or ice cream scoop to fill the muffin tins. Fill the tins right up to the top. You are going for a tall domed muffin. Sprinkle each muffin with raw sugar for a little crunch on the lid of the muffin. Bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted into the middle of the muffin comes out clean. Allow to cool in the pan for 5-10 minutes before turning out on a cooling rack. Allow the muffins to finish cooling upside down.