What I’m Making: Blueberry Muffins

Now that summer is finally over (heat wave here in the Pacific Northwest notwithstanding), I’m getting back into my cooking groove. I don’t enjoy cooking enough to be bothered to do much of it in the heat and frenzy of summer, but as soon as school is about to start, all I want to do is make food.

Starting with my kid’s favourite kind of snack to take to school: muffins. I love making muffins. They’re so easy, and they freeze well. So even if the kid decides he’s sick of one kind after taking them to school all week, I don’t have to force him to take them for a second week because I’ll have put a half dozen of them into the freezer. Then I can make a different kind, and thaw the first kind after a few weeks when he’s forgotten he was sick of them.

The ones I just made are a modified version of the Kitchen Sink Muffins in The Best Homemade Kids’ Lunches on the Planet. (Lots of the recipes in this book are for sandwiches, so not exactly earth-shattering. But the kid enjoys flipping through it and telling me what he wants to eat, so I love having it around.) This recipe has no egg in it, so it’s easy to make it vegan if you’re so inclined (one of us is lactose-intolerant, so I always bake non-dairy).

What’s your favourite muffin recipe?