I can’t stand failing at things.
I had to take a multiple choice test recently, and I realized how long it’s been since I had to take a test on anything. My heart was pounding. There was some sweat going on. It was intense.
Luckily, because I am a huge nerd, I read the entire prep book before I went in for the test. I read the hard chapters twice. So I aced the test. 32/32. Perfect score. 100%.
Just let me have my moment to enjoy this, okay?
Then I attended a course. The teacher, who was engaging and funny and brilliant, kept polling the class. And I kept getting things wrong.
Granted, this was done on purpose (and achieved its goal as I will never forget the answers), but it was still a bit traumatic. I ate too many of these muffins to make up for it.
Love notes: By the time this is posted I’ll have arrived in China, so there will be a brief hiatus on this site. Have a wonderful couple of weeks!
Lemon Blueberry Muffins
two cups all-purpose flour
three quarters cup sugar
one teaspoon baking soda
one teaspoon baking powder
half teaspoon salt
zest of one lemon
one cup sour cream
two tablespoons milk
two tablespoons lemon juice
one quarter cup canola oil
one and a half cups blueberries (if using frozen, I recommend wild)
one cup white chocolate chips
Preheat oven to 375 degrees Fahrenheit. Line a muffin pan and set aside.
Sift all dry ingredients into a large bowl. Add lemon zest and stir, making a well in the centre.
In a separate bowl, whisk together egg, milk and lemon juice. Add the milk mixture along with the sour cream and oil to the dry ingredients and stir gently until just barely combined.
Fold in blueberries and chocolate chips.
Spoon batter into the prepared pan, filling the cups almost to the top. Bake for about 25 minutes, or until an inserted toothpick comes out clean.