When I last wrote, I was about 16 weeks pregnant and headed home to share the surprise with my family at the Thanksgiving table (and what a surprise it was!—they were elated of course). Up until that point, Suraj and I had only shared the news with a handful of people, as we really wanted to wait to go “public” until I had the chance to tell my family in person.
Now that I’m well into my second trimester and feeling great, here we are. I am due the beginning of May—just four months away! Eeek! My pregnancy has been wonderful so far and we both feel blessed that everything has gone so smoothly. It’s amazing to me how natural the process and changes have been, and how your body just knows what to do. And those baby kicks, oh, they are just the sweetest, aren’t they?
I’ve still been cooking up a storm, with perhaps a bit more of a focus on carb-y things, cheese, and eggs because those give me the most comfort. I also adore avocado, peanut butter, and clementines (aka our baby’s favorite food), but all of those things I liked before so no major surprise that I love them even more now. All in all, I’d say we are eating very well! (Though you can best believe I am ordering sushi the moment we leave the hospital…)
Keeping with the carb theme, I figured I’d share a simple and (somewhat) healthy recipe for blueberry muffins. I’ve been loving having these at tea time, spread with a little butter. I make a full batch, then freeze half for future snacks and breakfasts. They stay moist and tender from the sour cream, a key ingredient in baked goods, in my opinion. Enjoy!
Adapted from Cook’s Illustrated and Smitten Kitchen
You can use full-fat yogurt in place of the sour cream, but I really think the sour cream makes them the most soft and tender. // Yield: 9 to 10 standard muffins
1/2 cup sugar
1/2 teaspoon grated lemon zest
5 tablespoons unsalted butter, softened
1 large egg
3/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (I used half spelt flour)
1 1/2 teaspoons powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh blueberries
Raw sugar, for sprinkling on top
Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
Rub the sugar and lemon zest together, using your hands, in the bowl of an electric mixer. This helps release the lemony goodness of the zest. Just a couple minutes will do the trick and it will smell heavenly.
Add the butter to the sugar and beat with an electric mixer until light and fluffy. Add egg and beat well, then sour cream and vanilla.
Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick.
Fill your muffin cups ¾ full (I like to use an ice cream with a spring release for this) and sprinkle raw sugar on top. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (assuming you don’t pierce a berry). Serve warm, split and spread with butter.