Food always congers up memories, whether it is a smell, something visual or an experience. Making blueberry muffins with my mother holds a special place in my heart. My parents would summer on Baileys Island, Maine where my mom and I would go wild blueberry picking early in the morning along the rocky Atlantic coast. Once we arrived home we quickly washed the blueberries and started making the muffins. As they baked in the oven the house would fill with aromas of heavenly scents of vanilla and hints of cinnamon. I’m not sure how to actually describe the smell of a blueberry but when I think of the smell what it brings up are vivid emotional memories of time spent in the kitchen with my mother and family laughter around the table.
Ingredients:
1 ½ C cake flour
1 ¼ C sugar
1 ½ tbsp. baking powder
½ tsp salt
1 whole egg, room temperature
1 ½ C buttermilk
¾ C canola oil
1 ½ C blueberries
In a large bowl combine flour, sugar, baking powder and salt. In another bowl, whisk together the egg, canola oil and buttermilk. Add liquid ingredients to the dry, mixing just to combine. Gently fold in the fruit. Fill the muffin tins using an ice cream scoop. Bake in a 400 F over for 25-30 minutes, until light brown and tops spring back slightly. Cook on rack for 5 minutes, remove muffins from pan to complete cooling.