just a smidgen

Plumpish Blueberry Muffins

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Every year we give hugs all ’round and head home from Mabel with a stash of these tucked under our arms..

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Gubler’s Mabel Lake Farms have the largest, plumpest and sweetest blueberries around,
they’re picked fresh { and spray free }beginning the third week of July and peak the first two weeks of August.

The climate at Mabel Lake is unlike that of the rest of the Okanagan Valley, there is seasonally more rain and it’s nestled deeper into the Columbia mountains, so the soil is of a more fertile, glacial nature.
{ We used to think of it as a “rain forest”. }

{ which also explain the crystal clear but freezing temperature of the lake }

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With a little prodding to put these FAT BERRIES to good use, I made up a batch of PLUMP BLUEBERRY MUFFINS on Sunday morning.

This time around I decided to cut back a third of the sugar and added a wee bit of lemon zest. Since I really wanted the blueberries to have the starring role in these muffins, I added about 3/4-1 cup { really, just two little handfuls.. I didn’t measure }.

I’m really crushing on desserts that have just a hint of sweet these days.

We were really happy to see these muffins rise up so high above the muffin tins, so make sure to fill yours to the brim.
Here’s an early morning photo..

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And here they are in the light of day..

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I think silpat liners would work best, I wanted to go “old school” and so I used paper liners. Needless to say, the muffins stuck disappointingly to them. I’ve never had that happen with a cupcake. Anyway, a quick read online suggests a light spray with cooking spray first?

I’m curious to know what you recommend to prevent muffins from sticking if you wish to use paper liners?

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p.s. I’m doing a little happy dance today.. my first photo was finally accepted into Food Gawker!

Plumpish Blueberry Muffins
Cook time
Total time
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • zest of 1/2 lemon
  • 2 large eggs, beaten
  • 1 1/2 cups buttermilk (I used milk with 1 1/2 tbsp vinegar stirred in to thicken)
  • 6 tablespoons unsalted butter melted then cooled
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 - 2 1/2 blueberries, rinsed, patted dry and lightly tossed in flour
  • sprinkling sugar
  1. Preheat oven to 350F.
  2. Line or grease 12 muffin tins.
  3. In a large bowl, whisk together all dry ingredients, from the flour to the lemon zest.
  4. In a medium bowl, whisk 2 large eggs and add to the remaining wet ingredients.
  5. Make a well in the center of the dry ingredients. Slowly pour in the wet ingredients while stirring and fold gently just until all ingredients are blended.
  6. Gently fold in the blueberries.
  7. Scoop and fill muffin tins until level with the cups. I had enough for one extra muffin.
  8. Sprinkle over with coarse sprinkling sugar.
  9. Bake for 20-25 minutes, until the muffins have risen and turned a golden brown and a skewer inserted comes out clean or lightly moist.
  10. My muffins took much longer to bake.. about 30-35 minutes.

p.p.s. I’m still making the blogging rounds.. if I haven’t been by, I soon will, there’s so much catching up to do!

 Love, Smidge


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