It's one of my favorite times of year, when I can wear sundresses and flip flops, enjoy the tan on my shoulders - along with a few new freckles - and Jamie and I can plan little day trips and enjoy being outside in all this gorgeous weather.
And eat all the fresh fruit and berries that are in season! The recipe ideas are tumbling all over each other in my head, and I'll never be able to make everything I want to in one summer.
Today started out sunny, but then turned overcast, which I don't mind, since I'd like to do some reading this afternoon and finish the book I'm on. My throat is a little sore and scratchy, too, so I hope I'm not coming down with anything. Maybe Jamie will make dinner tonight, even though it's still my week, because after all, I made him a pie today. He loves pie.
My book club chose 50 Shades of Grey this month, and I'm about two-thirds of the way through. If you haven't read it, but have been considering it, it's true what they say, you know. It's an intriguing book so far, mostly because I want to find out why Christian is so messed up and to see if he'll change for Anastasia.
I don't have a Kindle, and right now I have no desire for one. I love my books. I had to get rid of boxes of books after college that I had no more room for, and that killed me. I love how the colors of the covers look on my bookshelf, and the feeling that these books are old friends of mine. And some of them are - the bottom shelf is full of my favorite books from childhood, especially the Emily of New Moon books and Anne of Green Gables series (same author). But Emily was my favorite. I read those books to tatters.
Favorite shoes, books and jeans. Favorite days of the week. Favorite seasons. Favorite ways to wear my hair. A lot of these things depend simply on my mood, and the things that I'm passionate about often change with the seasons, too. All winter long I dream of summer, hot weather, flowers and sunshine, but then I'm ready for fall again before summer's half over because I miss wearing my boots and scarves and baking with apples and cinnamon.
But I never get tired of all the summer fruit, and wish it were in season all year long. Although, I suppose the anticipation of the few months when certain fruits and vegetables are at their best is what makes them so special.
As you know I bake a lot of muffins - they're one of my favorite weekend breakfasts and I always think they make a breakfast at home more special. My current favorite muffins are these soft, coffee-cake muffins, full of plump blueberries, a hint of lemon, and sweet jam in the middle. Since we couldn't eat them all, I ended up freezing some of them for later enjoyment
And even though blueberries aren't at their peak right now, they made these muffins absolutely fantastic. Now I can't wait for peaches...
Blueberry Streusel Coffeecake Muffins with Jam Filling
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup low-fat (2%) buttermilk
- juice and zest of 1 lemon
- 1 container (6 ounces) fresh blueberries
- 1/2 cup blueberry jam (or any flavor that would go nicely with blueberries, such as strawberry, apricot or peach preserves)
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons cold, unsalted butter, cut into pieces
Preheat the oven to 375, and place 12 paper liners in a muffin pan.
In a bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the oil, sugar, eggs, vanilla, buttermilk, lemon juice and zest. Add the dry ingredients to the wet ingredients, stirring just until moistened. Stir in the blueberries.
Fill the muffin cups 1/3 full with batter. Place about 1 teaspoon of jam in the center of each. Fill cups with the rest of the batter; they should be full to the top.
In a small bowl, combine the streusel ingredients, using a pastry cutter to cut the butter in until coarse and crumbly. Sprinkle the streusel over the batter, pressing it in lightly with your fingers.
Bake for 18-22 minutes, until golden on top and a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool slightly before serving. Leftovers will keep well for several days in an airtight container (cool completely first), or wrapped in plastic and frozen.
Yields 12 muffins.
Recipe from Curly Girl Kitchen