Blueberry Muffins



January probably isn’t the time of year you think of for blueberry muffins, but for some reason the idea of making them has been stuck in my head all weekend. Maybe it’s because I just spent a long time at home and they remind me of walking to the bakery when I was little to get a “Boo Boo Muffin”, or maybe it’s just because blueberries were on sale at A&P earlier this week so they stood out to me. Either way, I decided to make them to bring to work tomorrow, since we have a faculty meeting and that usually means the staff room could use a bit of a morale booster.

The recipe I have is called “Cable Blueberry Muffins”. When my mom was redoing her kitchen a long time ago, I agreed to copy all of the recipes in her recipe box onto new cards so they’d be easy to find. I painstakingly went through the recipe cards, magazine clippings, and scraps of paper to make sure I didn’t miss anything, and this was one of the ones clipped out of a newspaper at some point, on a page with maybe three other recipes. I assumed it must be important if my mom had it in her special box, so I asked about it later, thinking they must be the best blueberry muffins ever, but she said she’d never heard of Cable Blueberry Muffins. Oh well.

Anyways, I apparently also at some later date copied it onto an index card for myself, and when I was cleaning my apartment yesterday, it was miraculously sitting on top of a pile of cookbooks as if it knew I was making blueberry muffins this weekend. So I used it.

First, separate the egg whites and yolks, and put the egg whites in a small bowl. Beat them with a hand mixer on medium speed, and add 1/4 cup of sugar, continuing to beat until foamy.



In a large bowl, cream the butter using a hand mixer on medium speed.


Add the vanilla, remaining 3/4 cup sugar, and egg yolks to the butter and beat until smooth.



In a medium bowl (I realize that you will likely use your entire set of bowls to make this recipe – it’s kind of satisfying when that happens despite the extra clean up), combine the flour and baking powder.



Alternate adding the flour mixture and milk to the main batter mixture (that’s the one with the butter in the large bowl), beating after each addition until completely combined.

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Fold in the blueberries. I have one spatula that’s considerably sturdier than my other one, and I use it almost exclusively to fold things in. Definitely worth investing in.


Finally, fold in the egg whites, again using your sturdy spatula.


Spoon the batter evenly between 12 lined muffin tins. They will be about 3/4 full.


Bake at 350°F for 20 to 30 minutes, until the edges are golden brown and a toothpick comes out clean.


Allow to cool slightly in the pan before transferring to a wire rack to cool further.


Obviously, blueberry muffins are best enjoyed warm with a hefty pat of butter. However, they will also keep for a couple days at room temperature if you store them in an airtight container. Alternatively, if you want to always have emergency blueberry muffins on hand, they freeze and thaw pretty well, too.



Blueberry Muffins


  • 2 eggs, separated
  • 1 cup sugar, divided
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1 1/2 cups blueberries


  1. Beat the egg whites in a small bowl. Add 1/4 cup sugar and beat until foamy. Set aside.
  2. In a large bowl, use a hand mixer on medium speed to cream the butter. Add the vanilla, remaining 3/4 cup sugar and egg yolks and beat until smooth.
  3. In a medium bowl, whisk together the flour and baking powder.
  4. Add the flour mixture and milk in alternating portions to the main batter, beating after each addition until completely combined.
  5. Fold in the blueberries using a rubber spatula.
  6. Fold in the egg whites.
  7. Spoon batter evenly among 12 lined muffin tins. Bake at 350°F for 20-30 minutes or until edges are golden. Remove to wire rack to cool.

Blueberry Buckle



As I write this post, I am sitting on the patio of our condo, surrounded by beautiful views of Plymouth Bay.  I’m watching a sailboat as it comes out from behind the jetty.  I don’t think my parents are going to be able to get rid of me at the end of this summer.

Anyways, as a kick-off to the summer baking season, this week I have a good old family recipe to share with you: Blueberry Buckle.  Every year, my mom makes a blueberry buckle for the fourth of July.  And the buckle is actually the star of my favorite fourth of July story.  You see, my mom always wait until the morning of to bake the buckle, since it really is best warm and fresh.  One year, however, she was a little more rushed than usual.  With the help of my dad’s aunt, she was making the buckle fairly close to the start of our annual party.  They’ve got it in the pan, ready to go in the oven, and just can’t seem to figure out what was wrong with it.  It looked a little strange… because they forgot the blueberries.  So I walk into the kitchen, and my mom and Mary are pushing blueberries into the top of the batter attempting to remedy the situation.  To this day, I can’t help but remind her not to forget the blueberries whenever she makes it.

This year was a little strange for a variety of reasons, though.  For one, we no longer live in that house where we had the annual party.  So there was no real big event for us to be planning that day.  For another, Hurricane Arthur decided he was going to ruin America’s birthday by showing up and canceling all of the parades, parties, and fireworks in the general vicinity.  Finally, this year my mom let me make the buckle, with her supervision, of course.

So here is my first attempt at blueberry buckle!

First, cream together the sugar and shortening either with a hand mixer or the paddle attachment of a stand mixer.  I only have a stand mixer for use at the condo, which is fine by me.




Next, add the egg and beat until well-combined.



Then, and I did some creative interpreting of the recipe here, since my mom’s recipes tend to include minimal directions, add the milk and beat that until combined.



In a separate bowl, combine the flour and baking powder with a whisk.


Add the flour mixture to the batter and mix on low speed until just combined.  Leaving some flour streaks is actually not a bad thing here as long as you scrape them down into the bowl after.




Add the blueberries and fold in using a wooden spoon.  I know what you’re thinking: Meg, that looks like WAY more than two cups!  It might be.  We just used a big thing of blueberries.  Not a bad thing.



Spread the batter into a greased 9×13 inch pan.  I used Pam baking spray, but you could also just use butter or crisco and flour.


In a separate bowl, make the topping.  Put the flour, sugar, softened butter and cinnamon in a bowl and mash it together with a fork.



Sprinkle and spread the topping as evenly as possible over the top.  Chunks of topping aren’t the end of the world, but some of your consumers may get jealous of others if you aren’t judicious.


The recipe card I found lacked a baking temperature or time, so I asked my mom.  Her response: “I don’t know, 375°? My mom cooked everything at 375°, she liked that number.”

So bake the buckle at 375°F for about 30-40 minutes, or until lightly browned and a toothpick comes out clean.  If you happen to be doing other things at the same time, you won’t be able to ignore the smell of it, so when it smells done, it may very well be.


Serve it right out of the pan, warm for breakfast or cut into bars for dessert.  Stick in some American flag toothpicks to make it festive.



Blueberry Buckle


  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 cups blueberries

For the topping:

  • 1/3 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon cinnamon


  1. Cream sugar and shortening until smooth, light and fluffy using a hand mixer or paddle attachment of a stand mixer.
  2. Add egg and beat well.
  3. Add milk and beat well.
  4. Whisk together flour and baking powder in a separate bowl.  Add to wet ingredients and beat until just combined.
  5. Stir in blueberries with wooden spoon.
  6. Spread batter in greased 9×13 inch baking dish.
  7. Combine ingredients for topping with a fork in a separate bowl.  Spread evenly over batter.
  8. Bake at 375°F for 30-40 minutes or until a toothpick comes out clean.

Lemon Blueberry Ricotta Cookies



Do not despair, my loyal followers, I’m back.  I’m sorry for not giving you a sugar fix last weekend, but in all honesty I did try.  I had this whole grand plan in place.  I was going to post a picture like this:


of my mom and me in Chicago at that awesome bean thing.  I was going to write:

Happy Memorial Day! SMiLes by Meg will return next weekend!”

and then, so you didn’t feel completely deprived, I was going to assure you of my sweets consumption and the quality of my future posts by giving you this picture as well:


But, alas, it was not meant to be.  Wordpress does in fact have a mobile app, so I thought I was in the clear, but whenever I tried to post a picture it just showed me a link to the picture, not the picture itself.  It may have worked, but I didn’t want to risk the integrity of my blog.  I figured it would be better to skip a week then post with the promise of pictures that didn’t show up.

So again, I apologize.  Now we can move forward.

This weekend, I had the privilege of being invited to a birthday party of a friend at work.  Naturally, I wanted to bake something.  However, she can’t eat gluten, which caused me to turn to my aunt Beth, also a celiac, for advice.  Beth sent me this great recipe for lemon ricotta cookies, which I decided would go nicely with blueberries in them.  They are very cakey in consistency, sort of like the Half Moon Cookies I’ve made before, and actually would make a really good gluten free substitute in that recipe as well (just leave out the blueberries and lemon).

Additionally, you could probably make some pretty awesome mini cupcakes without altering the ratios of ingredients – just lower the heat on the oven and bake them a little longer.  Some lemon meringue frosting would make them perfect.

Anyways, back to the cookies.  First, cream the butter in a large bowl using a hand mixer.




Then, add the sugar and continue to beat until well creamed.



Next, add the ricotta, eggs, and vanilla extract.  I was very excited when I realized I’d get to try my new toy: a kitchen scale.


I measured out 8 oz of the ricotta into a bowl, and was good to go!




Expect some of my recipes in the future to start to show up in weights – I’ve had a cookbook for well over 2 years now that I haven’t been able to use because I didn’t have a scale.  There are tons of recipes in it I’ve been dying to try.  And in my perfectionist quest, it is supposed to be more accurate.

Once you’ve got everything creamed, add the lemon zest and beat.



It’s entirely possible I had more lemon zest on my hands from trying to get it off the grater than actually made it into the recipe, but it’s the thought that counts, right?



In a separate bowl, whisk together the almond flour, gluten free flour, baking powder, and baking soda.


Beth, the gluten-free expert, recommended King Arthur gluten free flour, but my local A&P did not have the most extensive selection, so I had to use the Bob Red Mills, even though she expressly recommended against it (sorry, Beth!).

Add the flour mixture to the creamed mixture and mix until combined.



Now, here’s a little secret when you’re baking with blueberries: freeze them before you mix them into something.  Unless you are making something where you want them to get mushy and smear the batter, freezing them in advance will help them keep their shape and texture a little better.  I put a cup in the freezer early this morning while I prepared everything else.  Then, when I was ready to stir them into the mix, I pulled them out.



Line the baking sheet with parchment paper and drop by the teaspoon onto the sheet.  The cookies will spread, so don’t put them too close together.


Bake at 350°F for 10 minutes, until edges are slightly golden.  Allow to cool 5 minutes on the sheet before transferring to a wire rack to cool completely.



Another suggestion: if you want to use chocolate chips instead of blueberries, I’d recommend either swapping the lemon zest for orange zest or leaving out the fruits altogether.  I know fruit desserts aren’t everyone’s thing (frankly, they usually aren’t mine), so I won’t be offended by that modification.



Lemon Blueberry Ricotta Cookies


  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1/2 pound ricotta
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • zest from one lemon
  • 1 1/4 cups almond flour
  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fresh blueberries, frozen


  1. Cream butter in a large bowl.  Add sugar and cream together.  Add ricotta, egg, and vanilla and beat until blended.
  2. Add lemon zest and beat until well combined.
  3. In a separate bowl, whisk together almond flour, gluten free flour, baking powder and baking soda.
  4. Add dry ingredients to wet ingredients and mix until combined.
  5. Stir in frozen blueberries.
  6. Drop by rounded teaspoon on parchment paper-lined baking sheet.  Bake at 350°F for 10 minutes or until edges are golden brown.
  7. Cool for 5 minutes on sheet before transferring to wire rack to cool completely.