One practice I enjoy to help me stay present is baking. I put on my sunflower print apron that my mother bought me for Easter one year, I wash my hands and breathe. Most baking is the same when it comes to cookies, loafs and muffins. I watch the soft textures melding into a cool stainless steel bowl. Then, I sully it up in mixing it together with some wet ingredients. Lastly, I pour in something sweet and/or crunchy that is the baked good's shining star. It is all added it to a pan to bake and and I wait mindfully (ideally) while the goods rise and become golden brown.
Blueberry muffins are extra yummy when prepared with local Nova Scotia blueberries. Their small bodies are compact and crisp with flavour. One of our clients gives a coworker of mine a box of blueberries as a gift every year. Last week, I was lucky enough to be able to take home with me a freezer bag full of the little blue gems.
This blueberry muffin recipe is essentially a plain muffin recipe with blueberries added to it. It reminds me of my mother and so the recipe is hers. My recipe lends from Canadian Living's blueberry muffin recipe.
Mom's Blueberry Muffins:
2 cups of all-purpose flour
2 tsp of baking powder
1/4 tsp of salt
1/2 cup of butter
1 cup of sugar
3/4 cup of milk
1 cup of blueberries
1) Mix dry ingredients altogether into a bowl
2) Add softened butter, milk and eggs to dry ingredients
3) Mix well for a few moments (if you have a stand-up mixer like myself - thanks mom!)
4) Add blueberries and fold into the mixture
5) Pour into a greased 12 cup muffin pan
6) Cook at 325 degrees for 10 mins
7) Cool and serve with a pat of butter.