A Berry Sweet Ending

Hey ya’ll,
I’m sorry I have been neglecting my blog, it’s just been a terribly busy week full of tests, work, etc. etc. I have barely enough time to think about food…much less prepare lovely dishes for you all. From now on I will be more consistent and post at least 2-3 dishes every week…at least while I’m in school. If you see more than that number, you will know that my school schedule is winding down. Anyways… summer is drawing to a close, and that not only means the end of hot days (well, maybe if you live in New York, as opposed to Texas, but we can dream, can’t we?), snow cone season, and afternoon dips in the pool. Most importantly, as we enter into the winter months, some of our favorite summer produce becomes discontinued…pulled off shelves as if it never existed, only to be reintroduced at the next season’s earliest convenience. As summer draws to a close, we must unfortunately say good-bye to our beloved blueberry. Now, this summer I have definitely neglected the blueberry in many of my dishes, which is a rare thing because I live with a “blueberry monster,” otherwise known as my baby sister, Leslie. Ever since we were little kids, Leslie has been a blueberry fanatic. I remember one distinct occasion when we were living in Massachusetts. I was around 3 or 4 years old, which would make Les about 1 or 2. Well, one morning I walked into our kitchen, only to see Leslie perched atop the kitchen table, gazing out the window with her sparkling blue eyes…which are only about ten shades lighter than the blueberries in the muffin she was clutching in her hand. It was as though she had seen a ghost, and as she turned towards me, she pointed her finger to the window and exclaimed “SNOW!” Yes, that was Leslie’s first encounter with snow…but what did I remember most? Not the snow, but how she diligently peeled the paper wrapper off of her Little Debbie Blueberry Muffin…and yet still managed to end up with half of the muffin encased on the outside of her rosy little cheeks. Even today…nothing has changed, every morning Les has a bowl of yogurt topped with her favorite cereal, and a bushel of fresh blueberries. Her eyes even light up at the grocery store, as she rushes to the fruit section to stock up on those blue little darling’s. It is going to pain me the next few months to see her joy taken away from her as blueberries go out of season…luckily we still have the frozen substitute. This weekend I decided to say Ciao to summer by making Lessy’s favorite, Blueberry Buttermilk Muffins (with Pecans and Browned Butter Topping). I hope ya’ll will enjoy these last couple of weeks of summer and these tasty muffins. MANGIA!

2 c. whole wheat all-purpose flour
1/2 c. brown sugar
1/2 c. granulated sugar
2 tsp. baking powder
pinch of salt
1 tsp. baking soda
1 tsp. Mexican vanilla
1/3 c. olive oil
1 whole egg
3/4 c. buttermilk
1/2 c. Greek yogurt
1 10 oz. package fresh blueberries (I used organic b/c it was the only option available! You can use frozen, but thaw before using)
1/2 c. roasted, unsalted pecans, roughly chopped

For the topping:
1/3 c. whole wheat all-purpose flour
1/4 c. granulated sugar
1/4 c. brown sugar
1/2 tsp. cinnamon
4 TBS. butter

1. Pre-heat the oven to 400 F.
2. Place the first six ingredients into a stand mixer, and mix until just incorporated.
3. In a large bowl, beat together the vanilla, olive oil, egg, buttermilk, and yogurt using a whisk.
4. Add the wet mixture into the dry mixture, and combine until fully incorporated.
5. Fold in the blueberries and pecans.
6. Pour the blueberry batter into a muffin pan using a melon ball scooper (I put about three scoops of the batter in each cup) (I lined my pan with paper cups, but you can butter the pan and just pour the batter into the individual slots).
7. In a small bowl, combine all of the ingredients for the crumble topping using a fork.
8. Top each of the muffins with the crumble mixture.
9. Put the muffins in the oven and bake for 20-25 minutes, or until done (insert a fork or toothpick into each muffin, when it comes out clean…they are done!)

P.S. I am trying to get some ideas for Fall baking. What dishes would you like to see? Let me know in the comments section!


  1. reneeethridge22@yahoo.com says:

    What a beautiful memory Chelsy! So many to inspire your creative cuisine. A world of travels and our lives built around the kitchen and great conversation. Life’s small treasures bring a smile to my face. You captured this one just like it was yesterday! Love u bunches!


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