Tag Archives: blueberry

Remember way back in the day before kale exploded – not literally, of course (gather ’round, my dear children, and let me tell you the story of the Great Kale Explosion of 2014) – and people used to make smoothies with regular fruits like bananas and strawberries and blueberries? Talk about vintage, am I right? Smoothies that weren’t green! They used to be a thing!

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I’ve clearly got summer on the brain, what with the mango muffins from two weeks ago and this week’s blueberry ones. What can I say? I’m a little sick of snow and negative temperatures. Windchill? More like wind, chill! I regret nothing – not these unseasonal muffins, and not that terrible pun.

That’s an Ikea baking mat and it’s bright pink and makes me happy

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As I was writing this post, I realized I have no idea where blueberries come from. Apparently, they grow on bushes! I don’t know why, but I was always under the impression that they grew in bogs. Like cranberries.

Sometimes, when I don’t know something, my brain just makes shit up and then I believe it, because if you can’t trust your own brain, who can you trust, am I right??

Here’s what you can trust – these bars

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It’s July.

Wait, what?

It’s July.

As usual, I have no idea how time works, other than that it goes by way too fast. One minute, it’s January, and the next, it’s the Fourth of July! The next time I blink it’ll be Thanksgiving.

But back to July. These red-white-blue muffins are the perfect way to celebrate the holiday, even if they turned out more pink-beige-aqua.

Fourth of July muffins

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I don’t have a picture for these muffins because, to be quite honest, they were terribly ugly. Mashing the blueberries gave the batter a gross gray color, which I knew would happen beforehand, from prior childhood experience with overmixing blueberries into batter for pancakes. But I went by the book anyways, because I trust Camilla Saulsbury, and after tasting these muffins, I’m not sure there’s a better way of infusing the maple flavor into these.

They were really delicious – maple syrups and blueberries are a great pairing – so try to forgive the ugly exterior and give these muffins a try.

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These muffins were one of my first forays into gluten-free baking, and they were quite the success. They baked up beautifully, all golden and puffy. The turbinado sugar on the top was a great addition – they give these muffins a subtle crunch and sweetness. Texture-wise, you can definitely tell that it’s not a regular muffin, though. I can’t quite describe it, but it just lacks the crumby deliciousness that muffins with gluten have.

Gluten-Free Blueberry Muffins

You can hardly tell they don’t have gluten!

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