A newsletter strictly in service of blueberries
There's a quinoa salad here too, but who is really paying attention?
My version of Hi Barbie! is Hi Blueberries because truly, that’s how this week feels! To let you in on my blueberry lore, I worked with the USHBC (AKA, Blueberries) in 2021, and now am lucky enough to occasionally work with them when they ask. It’s consistently the coolest thing to say I’m sponsored by @Blueberries.
Only one of these blueberry recipes was sponsored, but I think they’re both worth making - because it is blueberry season, after all.
Plus, small announcement. As a huge believer in the phrase “what got you here won’t get you there,” our three recipes a week will be going down to two, and Saturday morning videos will shift to during the week. I want to become as trusted as any media conglomerate, and that means allocating more of my time and resources to the backend for a bit.
That being said, this Friday’s video was a banger - so now, we must talk about these blueberry muffins.
It’s not a muffin competition out there, but I am a firm believer that these hold their own as the easiest, dreamiest blueberry muffins I ever did see. The batter happens all in one bowl but gives you a melt-in-your-mouth, tender, and blueberry-packed muffin. The secret sauce is that it’s coated in lemon ginger sugar. Which if you haven’t had lemon ginger sugar before, I implore you to try it! It crisps on the top of the muffins and tastes like ginger candy. Plus, it only takes thirty seconds to make. Game-changer.
The entire recipe is linked here. And I know it’s a heat wave - but bookmark it for later. When your oven can handle it, the baking time will be more than worth it.
But that’s not the only thing that happened this week. Here’s the weekly round-up!
Blueberry Upsidedown Cake - with ginger sugar again, because I can’t be tamed.
Quinoa Summer Salad with Coconut Milk Dressing - this quinoa and lentil salad with a limey, coconutty dressing is my summer go-to. Light enough for any meal, but so sustaining.
Pickled Strawberry Tops - tastes like pickled red onions turned into relish. Eat it on avocado toast, tacos, grain bowls, or fish - and never waste a strawberry top again.
Preserved Lemon Margarita - I finally finished my preserved lemons this week, so of course, I had to find something to do with the brine!
Harissa Eggplant Shakshuka - god, this is my dream dinner. I can’t hype it up enough, and you can expect a lot more recipes using this eggplant method soon!
Short and sweet this week, but all delicious :) PS, I’m going upstate this weekend - so if you see me in Hudson, say hi! In the meantime, I hope you all are having a fantastic (hot) summer, and I’ll see you next week.
Xoxo,
Blueberry_Snacks