Today I’m feeling very nostalgic. One year ago, right about this time, I was driving from St. Louis to Kansas City and I got two phone calls… and two different job offers. It was the moment we’d be waiting for and heralded the start of one of the craziest years of our life as we moved ourselves and our business across the state.
This Labor Day weekend will surely be less eventful. We’re laying low and absorbing every minute of one of the last free weekends we have before the fall wedding season kicks into high gear. For me, that means extra time to play in the kitchen and definitely baking.
I had the chance to learn Hubster’s grandma’s bread recipe when we made a trip to KC to see family early in August. (Hubster took some pictures and I can’t wait to get the negatives back and share them with you!) This weekend I’m going to attempt that bread solo. I’m also crushing on Chocolate-Covered Katie’s Healthy Deep Dish Cookie Pie. Last, but not leaset, I’ll probably whip up something we can munch on for breakfast all week. I’m really not much of a baker during the week. There’s just too much going on. But I love having homemade treats that will last through the week (or extras I can take into work).
This simple, sweet muffin recipe is the perfect cushion for the some of the summer fruit still hanging around at our local markets. I opted for blueberries earlier this year, but now I’m thinking chunks of peaches.
However earth shattering (or not) your Labor Day is, I hope you have a great weekend!
Fresh blueberry muffins
2 cups all-purpose flour
½ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅛ tsp ground nutmeg
¼ cup butter
1 ¼ cups low-fat buttermilk
1 large egg
1 tsp vanilla
1 cup blueberries
Cooking spray or 12 paper liners
Preheat oven to 400°. Combine flour, sugar, baking powder, baking soda, salt and nutmeg in a medium bowl. Cut in butter with your hands until mixture resembles coarse meal. In a separate bowl, whisk together buttermilk, egg and vanilla. Add to flour mixture and stir just until moist. Gently fold in blueberries. Coat muffin dish with cooking spray or insert paper liners. Fill each ⅔ full of batter. Bake for 20 minutes. Remove muffins from pan and cool on a wire rack.
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