Blueberry Muffins have finally arrived!

After two failed attempts, I switched over to Alton Brown’s baking book: I’m just here for more food: Food x Mixing + Heat = Baking that my friend gave me for baking inspiration.

Last night, I used my cool new scale to measure my dry ingredients. I think I’m in love with my new scale. It is too cool! It measures in 1/8 ounce increments! (The weekend I was weighing all the food in the kitchen – plums, peaches, cantaloupe (4 pounds!), pineapple, split peas…) I end up with fewer dishes to wash as I don’t have to drag out all my dry measuring cups. Yippee!

This morning, I whisked together my wet ingredients (Alton considers the sugar a wet ingredient because it dissolves so quickly – who knew!), and carefully mixed the wet and dry ingredients. After being told by countless cookbooks and chefs “Don’t Overmix,” I was afraid to even fold the ingredients together. I used frozen Trader Joe’s wild blueberries again. This recipe calls for BOTH baking powder and baking soda, and I think I finally got them figured out. The resulting muffin is not sweet but a good breakfast food. I think our expectations of muffins have been skewed by those gigantic Costco and Starbuck muffins that are really more like unfrosted cupcakes. This one is smaller and, well, old school. Sorry, Mr. Trashcan, no retro muffins for you today!

We have a potluck on Thursday at work. I’m bringing Broccoli Salad (you know the one with the mayo dressing? Yum!) and a dessert. What should I make?! My new Cuisinart blade hasn’t arrived yet so I haven’t started trying to make pie crusts yet… Oh, the possibilities in baking! :)