I have a clear memory of baking cookies as a child, propped up on a chair at the kitchen counter liberally dumping sugar into a mixing bowl twice the size of my head. Looking disapprovingly over my shoulder, a family friend and lifetime baker reminded me that “cooking is an art, but baking is a science.” While I have gotten better at sticking to the recipe, I have still been known to improvise from time to time whether it be for taste or lack of ingredients. So I now present you with a recipe for blueberry muffins that walks some line between art and science, something not so unfamiliar to the rest of us. The world is full of connections – sometimes you just need a meal plan to realize it.
-Buy your ingredients in the morning to make the most of the fruit and yogurt bar.
-A blender is not necessary but proves extremely helpful in ensuring a relatively familiar muffin consistency.
-Baking soda and baking powder (not sold in the caf) are also important. If you do not have them, however, do not let this minor factor deter you from recreating this caf creation. I instead urge you to try anyways and rebrand them as blueberry oat cakes.
2 oatmeal cups
1 cup Greek yogurt
1 large sugar pour
Milk of choice
1 cup blueberries (sub other fruit/cranberries/nuts)
1 ½ tsp baking powder
½ tsp baking soda
To begin your Interdisciplinary Blueberry Muffins, start with the oatmeal in the back corner. Grabbing two containers of your flavor of choice, drag them along to your next stop: the coffee station. Discreetly opening the lids, fill one oatmeal carton with dairy or non-dairy milk (or maybe even a mixture—I’ve always wondered why milk choices are binary). Fill the other one with a generous amount of brown sugar, aiming for at least ¼ cup.
Next, head over to the fruit and yogurt bar. Fill a bowl with approximately 1 cup blueberries and 1 cup yogurt. Cranberries, seeds and nuts can be added in addition to or in place of berries. Heading to the checkout counter, add eggs and 2 ripe bananas to your haul. Engage the cashier in conversation to avoid having to explain why you are going to such lengths to make muffins instead of just throwing down $3 for an already made one (see below if still not convinced).
Upon arrival at home base, throw all ingredients into a blender in no particular order and blend until smooth. Fold in berries, nuts and any other additions you wish to incorporate. Grease or line muffin tins if you have any of those items. If not, throw batter into any oven safe container large enough to hold the mix (cooking times will vary). Remember that you should have preheated the oven and internally scold yourself for failing to remember such a crucial step yet again. Proceed to preheat the oven to 400 F. If you don’t feel like waiting for the oven to heat up first, don’t (I didn’t wait and my muffins turned out great). Your muffins will be finished when the top is golden brown and a semi sharp utensil of choice emerges cleanly upon puncture (~20 mins).
Enjoy the satisfaction of a pleasant smelling room, a healthier alternative to a purchased muffin, and the insurance that sharing a homemade baked good will undoubtedly prolong the time before your roommate confronts you about leaving the room a mess.
If you have a muffin tin, this recipe yields 12 muffins.
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