I L O V E rainy days. I do! They are like those wonderful winter days that are too cold to go outside and the warmth from your oven fills the house along with it’s wonderful scent of whatever you are baking. We don’t get very many of either of these living in Florida so I enjoy them while I can.
Rainy days are for walking, reflecting, brushing water logged leaves to see the drops touch the ground, forgetting your umbrella, your face raised to the sky to feel the rain drops on your skin and seeing the wonder of nature through water drenched eyes.
Counting rain drops on water is like counting the stars in the sky…. Can you ever count them all??
Rainy days are for baking something yummy, sweet and gooey. On this particular rainy day I wanted to warm my kitchen and my heart by making Blueberry muffins. Blueberry season is upon us and this is a great way to use up those frozen berries from last year before you add more to your freezer.
This recipe comes from a cookbook that I picked up for a steal in a clearance bin at one of our grocery stores a few years back. I am a sucker for those clearance bins and have found some great books that way. I like to write in my cookbooks each time I try a recipe, noting who I made it for and something about that particular day usually including the weather. When I browse through my cookbooks I’m transported back in time as I see the recipes I’ve used and the memories of that particular day.
I love the hint of citrus from the lemon zest that embellishs the tart yet sweet flavor from the Blueberries. The streusel topping is out of this world. I will come and find you if you throw away any of those crusty bits that fall off the top of the muffin. It would be sacrilege!
I put Nina Simone on the stereo, cranked up the sound and enjoyed my Bluesy Day of baking while rain pattered on the windows.
|Cook time||20 minutes|
|From book||everyday celebrations|
If using frozen berries do not thaw before adding them to the batter.
|Preheat the oven to 400 degrees.|
|Combine dry ingredients in separate bowl, set aside|
|Combine wet ingredients in a liquid measuring cup, set aside.|
|Combine butter and 1/2 cup dark brown sugar in a mixing bowl with paddle attachment; blending well. Add eggs, one at a time. Next add vanillla extract.|
|Next, add dry and wet ingredients alternately to butter mixture starting and ending with dry ingredients.|
|Stir in Blueberries, gently, to batter. (if using frozen, do not thaw before adding to batter.)|
|Butter/spray non-stick muffin tin. Scoop 1/4 cup batter into each muffin tin. Bake for 20-25 mins.|
What do you like to do on rainy days??