It was an exasperating day at work and also the day when spring arrived, all of a sudden and hyperactive. I decided to go home and make blueberry muffins. I’d frozen a bunch of blueberries last year and I finally realized I’d have to use them soon before it was summer again. For the muffins, I creamed butter and sugar in a stand mixer (cake method) instead of just combining the dry ingredients with oil (muffin method). I mashed up about half a cup of blueberries and stirred them in, followed by about one and a half cups of whole blueberries. The batter ended up like blueberry soup. When I took them out of the oven, the muffins were puffed up and punchy, which is how I wanted them, but also moist on top, which was not. I think I added too many blueberries.

(Photo: Cupcake liners for birthdays and other occasions.)

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