Blueberry Muffins

Blueberry Muffins

It’s been a great berry season so far: strawberries, raspberries and blueberries. This was yesterday afternoon’s harvest.

This morning, I was thrilled to see that a friend had shared a recipe for Perfect Blueberry Muffins from Smitten Kitchen. I immediately got to work making a batch for breakfast.

Several years ago I purchased some silicone muffin cups (regular and mini). I love that I don’t have to use spray to prevent sticking, and they are so easy to clean. I put them to work.

I used Greek yogurt and this may be why I found that my batter was quite thick. I also didn’t have any turbinado sugar, but I found some Roger’s Plantation Raw Brown Sugar in my baking drawer, and used that.

I ended up making eleven muffins which I baked for 25 minutes.

They turned out well, and were quickly gobbled up by my family. They were moist and a little dense. While they were tasty, I think that I might add a little lemon juice to the batter next time.

Homemade Granola

Homemade Granola

They say, “Make hay while the sun shines”. Lately, we have had more cloud than sun, but I decided to take advantage of the cooler temperatures by doing a little baking. One of my favourite things to make for a quick breakfast (or snack) is granola. It is really simple to prepare, and by making it at home, I can ensure that I avoid refined sugars and unhealthy fats. Plus, in my humble opinion, it tastes so much better than store bought.

Pictured here is this morning’s yummy breakfast: raspberries from my garden, water buffalo yogurt (so rich and creamy), and homemade granola. There are a couple of recipes I use. This particular one is from Cookie + Kate. I love the toasty oats and nuts, and the slightly salty and sweet taste. I used olive oil, maple syrup, walnuts and cranberries in this batch. I might double the cinnamon next time.