Sunday was another pool day and dinner with some of our best friends at our home. Again, super casual, it's one of (if not the best) the things I love most about summer entertaining. Popsicles become perfectly acceptable desserts and the grill in the main vehicle for cooking. Charlie was out by 6:45 PM that night and slept till 7:30 the next morning. Party animal!
We ended the long weekend grilling homemade pizzas for just the four of us. This is a new endeavor for me, so I'm trying some different recipes and techniques. When I feel like I've got a perfected system down, I will share it with you. Promise that I won't wait all summer. :)
this book. I've made them several times since I checked out the cookbook from the library last month and it is pretty much the perfect blueberry muffin recipe. Loaded with berries. They were the perfect start to our long weekend and didn't last very long. They come together so quickly. I can already imagine making them this summer when we are in Cape Cod after a morning walk to the nearby Satucket Farm, maybe with blackberries or raspberries or a combination of all three. Can you tell I was just finalizing our summer plans last week. I have New England on the mind! Hope all of you enjoyed the long weekend as well! Here's to summer!!
Homemade Blueberry Muffins
1/2 cup unsalted butter, melted and cooled slightly
2 eggs (preferably organic)
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 tsp sugar, divided (I used coarse, sparking sugar to top the muffins before baking)
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
Heat oven to 375. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups (batter will be thick, I use style of this ice cream scoop, I usually end up with 15 muffins); sprinkle tops with remaining 1 tsp granulated sugar (or use sparking sugar). Bake until muffins are golden and a knife comes out clean, 25-20 minutes. Serve warm. (They freeze well too. Just reheat in microwave.)