Whew! It’s been too long since I sat down with you, my fellow hungry people and cheerful internet friends. I need a break from the upset, angry, rude, confusing, silly, and sometimes downright hateful comments filling too many abortion “discussion” feeds. Sometimes it’s not even worth engaging, is it? Sometimes you just a cup of tea and a muffin that’s practically a cupcake.
Life has been full lately. Good full, but disappearing-days kind of full, full of family, friends, work, play, and not enough sleep. But no matter how full life gets, there is always time to make muffins. At least, for a mostly stay-at-home mom there is. I am always amazed how quickly my evenings and work times disappear, yet there seem to be so many hours in the average day at home when I don’t plan on going anywhere but the bus stop.
I called my sister the other day in desperation.
“I’ve gone grocery shopping, vacuumed, exercised, showered, baked with the kids, played Monopoly, fed everyone breakfast and lunch, cleaned up the kitchen, two of the boys have already napped, now everyone wants to kill each other, AND IT IS ONLY ELEVEN THIRTY IN THE MORNING.”
Her, laughing: “Come on over.”
Boom, somehow two hours disappear, and I’m home again.
Why does it work like that?
Don’t say because I’m a terrible parent, I’m here to escape hostile comments ;)
Anyway, what kind of terrible parent puts chocolate chips in their muffins? None, that’s who.
Ignore the fact that the pictures have regular chocolate chips making an appearance. When one is busy they can’t justify rephotographing their muffins every time they make an improvement :) Actually, I like these with regular chocolate chips, but my white chocolate-loving household unanimously preferred the white chocolate version, and I will concede that white chocolate and blueberry are a most excellent flavour combination.
If you haven’t put chocolate chips in your muffins lately, today is your day :) Enjoy!
- ½ cup melted butter or margarine
- 1 cup milk
- 1 teaspoon vanilla
- 2 large eggs
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon lemon zest (zest of half a lemon)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries (this can be a very generous 1 cup)
- ½ cup white chocolate chips
- Preheat oven to 400 degrees Fahrenheit. Line 12 muffin cups with paper liners.
- In medium bowl, whisk together melted butter, milk, vanilla and eggs.
- In large bowl, stir together flour, sugar, lemon zest, baking powder and salt.
- Pour wet ingredients into dry ingredients and stir just until about halfway combined. Add the blueberries and chocolate chips and gently stir until completely combined and no flour streaks remain.
- Divide over 12 muffins and bake for 18-20 minutes, until lightly browned and toothpick comes out clean.
- Let sit in muffin pan for 10 minutes before removing to rack to cool completely.