Last week I ran far, far away from home, where it’s been six-digit temperatures for the better part of the summer, in to the cool, loving arms of Portland, Oregon. I’ve never been to that part of the country and I can say it was just about love at first sight. To you Portlanders – well done! It’s one of the most beautiful, friendly, genuinely unique places I’ve ever visited.
I took in the scenic hikes at Mt. Hood, enjoyed tastings at local wineries, had lunch at the downtown food carts, and even picked up a bottle of honey (my go-to souvenir for any vacation). One of the things I loved the very most were the blackberries. They were very much in season while I was there, with many restaurants advertising all sorts of blackberry treats. The ones I enjoyed most were right out of a basket at the Portland Farmers Market on the PSU campus. Plump, juicy, and perfectly sweet… they were a far cry from any blackberry I’m used to having in Kansas.
When I returned home, I couldn’t get that sweet taste out of my mind. So this weekend, I made due with the blackberries I had access to and made what my husband called the best muffins I’ve ever baked. It seemed only right to share them with you.
I wanted a muffin that would let the blueberries shine, not be too heavy, and complement a breakfast rather than be the main course. I found a recipe that I could easily modify over at DozenFlours.com. Her recipe was great as-is, but I had to add a few of my own tricks to truly make it mine, make it a touch healthier, and help me savor that Portland blackberry flavor I was after.
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