Sometimes a blog post can be as simple as fulfilling a request. In this case, it’s from a college friend, Janet. Janet and I went to Bryn Mawr, where she kept me in giggles at many a lunch and dinner. She is also one of the few people in the world who is permitted to call me by my nickname, Cam. Yesterday, she asked if I have a super-easy blueberry muffin recipe. I do! And I’m happy to share!
The muffins at the Bryn Mawr dining halls were both flavorless and cheerless. As evidence of their texture, I recall smuggling one in my backpack, forgetting about it, and finding it days later–beneath several weighty texts–uncrumbled. Apparently, Elmer’s Glue was the secret ingredient.
May these lemony blueberry muffins thrill you as much as they do me, Janet! Blueberries are appearing in the markets, and even though the early-season varieties can be a bit on the tart side, the heat from the oven concentrates their flavor and sweetness. The toasty oats and hint of coconut complement the blueberries and lemons so well.
I admit to my dogma that lemon pairs well with just about everything, but even the hardcore blueberry muffin traditionalist will love these muffins super-simple muffins. The confluence of flavors sings spring. As for the texture? I guarantee a delicious tumble of crumbles.