Having our girls and their guys with us for the weekend was the closest thing I can imagine heaven to be. Sixty hours of non-stop kissing, hugging, eating, Prosecco sipping, secret sharing, work venting, wedding planning chaos. It was perfect!
There’s a gentle madness that takes over our family when we are together. We are so rarely in the same city now that when it happens we collectively want to stop time. Since that’s not possible, we settle for jamming in as much ‘Hooton family quality time‘ as we can. Exactly what that is constantly changes. What doesn’t change is how complete we feel when the five of us are together. All of the crumbles get fixed. Not be design but rather by osmosis. Five very different busy people who feed each others souls in a profoundly quiet way.
I got up early Saturday morning so that I could have hot blueberry muffins waiting for the girls when they woke up. I love being the mom…
Old Fashioned Blueberry Muffins
Preheat oven 400*F
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup margarine, softened
1 ¼ cups white sugar
2 extra-large eggs
2 teaspoons pure vanilla
½ cup buttermilk
3 cups blueberries
Sift flour, baking powder, salt, nutmeg and cinnamon together and set aside
Beat margarine and sugar together until light and fluffy
Add eggs, one at a time, beating until light
Add vanilla and beat well
Add flour mixture and buttermilk, alternatively by thirds – mix well
Fold in blueberries
Divide batter between 12 greased or paper lined muffin cups
Bake muffins for 10 minutes then reduce oven to 375*F
Check 15 minutes later – muffins should be golden and baked through.
THE LOVE: If you use frozen berries, allow the muffins a little more time in the oven.
one year ago: lemon thyme ice cream
two years ago: chocolate mousse cake
Thanks for reading.
