I just love Sundays. Every weekend they come around and I know my husband and I get to go to the farmers market bright and early to get our weekly fill of locally grown produce as well as fill up on local artisan food trucks for lunch. We go to this farmers market every sunday and have been eager to get to know each of the vendors and where and how their food is grown. I think I enjoy going to the market so much because we now are known by name by most of the vendors. Today one of them presented us with a new fishnet bag for our berries and peaches. He said he was thinking about us and wanted to add to our collection of reusable bags. I just love that we have finally found some sense of community in this town we so have mixed feelings about. Sundays always make me feel better about living in a place I don’t especially love. One of my favorite bloggers wrote about loving the place you live today too and it really reminded me of the feelings I have for our home right now. Since it is sunday today and that happens to be my favorite day of the week these days, I thought I would end it nicely by using up some of last weeks farmers market blueberries (We were not going to get anymore berries but of course one of the vendors had a new variety that we just couldn’t pass up), so we had an excess of blueberries. I thought I would take a stab at making blueberry muffins with them and ended up with an adorable blueberry banner cake as well. I told my husband is was to celebrate a Happy sunday!
I chose a recipe from http://www.joythebaker.com and changed it up a bit since I didn’t have all the necessary ingredients. Here is Joy the Baker’s originally Oatmeal Blueberry Applesauce Muffins but for me adapted to be,
Oatmeal Blueberry Muffins:
1 1/4 cup whole wheat flour
1 1/4 cup oats (I like steel cut oats)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce (I didn’t have any so I replaced it with 1 cup plain yogurt)
1/2 cup lowfat buttermilk (I also didn’t have buttermilk, so I replaced it with 1/2 cup milk)
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used regular olive oil)
1 large egg, lightly beaten
Preheat oven to 375
grease a 12 cup muffin tin
In a large bowl combine dry ingredients and mix, in a medium size bowl combine wet ingredients. Pour wet ingredients into dry ingredients and stir until moist. Fold in blueberries. Fill muffin cups 2/3 full. Bake for 16 to 18 minutes. (I had a little leftover, so I greased up a little ramekin and made a little muffin cake as well and added a little homemade sunday fun day banner I made myself too- that’s a dusting of powdered sugar on top).
These muffins and the cake turned out lovely! They were so yummy, moist and light. What a perfect way to end the weekend!