When Nathan and I got married nearly seven years ago (that long already!?!) we had just arrived home from our honeymoon and woke up that first Saturday morning hungry. Wanting to be the perfect new little wife I asked him what he would like for breakfast. He surveyed the pile of gifts still in our living room and eyed our new waffle iron.
“Are you going to make waffles?” I asked.
He shook his head.
“Are WE going to make waffles?” I asked.
He shook his head.
“Am I going to make waffles?” I asked.
He nodded enthusiastically. (He can talk by the way…)
Waffles take work. I was not going to make waffles for just the two of us. So I called my sister and her boyfriend (now her husband!) to see if they wanted to come over. And they did! So then started the tradition of Saturday morning breakfasts. For nearly four years. Every Saturday morning we would tidy the house, whip up waffles, and serve them hot at 10 am (9 am if there was a noon kickoff football game. Priorities people.).
We had as few as just Nathan and I and one other person for breakfast and as many as 14. I used to live in a tiny apartment and then a tiny house. We ate in shifts. It was wonderful. I loved it.
Over time the tradition ran its course and we have all gotten busy, some have moved away. I miss a house full of family and friends. I can’t wait till Little has sleepovers and I get to make breakfast for a flock of sleepy boys.
After years of cooking every Saturday morning I still feel the need to DO something when I get up. Saturday mornings at my house still mean family time. It used to be a broad definition of family will all kinds of family and friends swooping in to devour plate after plate of waffles. These days, with Little, Saturdays start early. Much earlier than any human being should be up on a Saturday. Instead of waffles I make other things- muffins, pancakes, french toast. Mercifully, these muffins come together in a flash and, thanks to picking and freezing blueberries every summer, we always have the ingredients on hand.
I hope these blueberry muffins bring love and joy to your weekend mornings like they do to mine.
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or you can use 1 1/2 cups whole wheat flour and omit the all-purpose)
3/4 cup white sugar (or you can use 3/4 sucanat- an unprocessed sugar)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup melted and cooled butter
1/3 cup milk (approximately)
1 1/2 cup fresh blueberries (ok to add frozen)
Turbinado sugar for sprinkling on top
Preheat oven to 400 degrees. Whisk together the flour, sugar, salt and baking powder in a bowl. Pour the butter in a 1 cup measuring cup. Add the egg then add the milk to fill to the cup. Pour wet ingredients into the dry ones. Stir till combined (10 stirs). Fold in blueberries. Fill muffin cups (greased if you aren’t using liners) about 3/4 full. Sprinkle with turbinado sugar. Bake 20 to 25 minutes till light brown and toothpick inserted in the middle comes out clean. Makes about 12 regular size muffins.
Oh and they won the blue ribbon at the local county fair. Not that I am bragging or anything.
(Note- if you use whole wheat flour and sucanat the muffins will come out quite dark although just as tasty. I would recommend using frozen berries as they add a tid bit more moisture and the “real” food version can be a bit drier. Still just as good though!)