Day 129–Lemon Blueberry Muffins

A pack of blueberries from a organic farm co-o...

We received some fresh, local blueberries in our Produce Box this week and I can’t wait to use them! Will make some muffins for our campout this weekend and for me, nothing beats blueberries combined with some lemon. I love that flavor combination! I also like using buttermilk in my muffin recipes as it cuts through the sweetness and gives the muffins a fresh taste. Here is the recipe I use–you can substitute any other berry for the blueberries. I think raspberries would be terrific also!

Blueberry Muffins

  • 2 c. whole wheat flour
  • 1/2 c. organic cane sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. butter, melted
  • 1 egg, lightly beaten
  • 1 c. buttermilk
  • 1 Tbsp. grated lemon zest
  • 2 c. blueberries
  1. Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper liners.
  2. Sift together flour, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, wisk together melted butter, egg, buttermilk and lemon zest.
  4. Fold in blueberries.
  5. Fill muffin cups 3/4 full of batter.
  6. Bake until golden, about 18 minutes. Test for doneness with a bamboo skewer.
  7. Remove from oven and cool 10 minutes. Remove muffins from pan and cool on a cooling rack.

Day 8–Starting Week 2–Budget and Menu

English: Green, yellow and red bell peppers fr...

I am terrible with budgets. But, our family needs to budget for necessities and yours probably does, too. Our goal is to eat sustainable and/or locally produced food for 75% of our meals on $100 per week. We went over last week (darn you, New Years Eve :-)), but I rationalized that with a holiday dinner. So, how about this week? Here is how we spent our food budget in preparation for week 2:

  • Mae Farm meats (chicken, bacon, eggs):          $20.64
  • Heaven on Earth organics (turnips w/greens, dino kale, green peppers, tomatoes, onions):          $20.00
  • Trader Joes (tortillas, sour cream, cheese, oranges, frozen fruit):          $26.61
  • Lowes Foods (yogurt, green split peas, Kosher salt, can of pumpkin): 10.18
  • Whole Foods (ground bison, green lentils): $24.67

Total:  $102.10 (we are almost there!)

So, what are we eating for that? Here is our menu for the week:

  • Sunday–Roast chicken, turnips 2 ways (mashed and greens w/bacon)
  • Monday–Bison, green lentil and pumpkin chili, sour cream corn muffins (local corn meal left from last week)
  • Tuesday–chicken quesadillas (using leftover roast chicken), quinoa
  • Wednesday–leftover chili and corn muffins
  • Thursday–green split pea soup, homemade biscuits
  • Friday–leftovers
  • Saturday–out; extended family holiday dinner @ restaurant

Breakfasts are oatmeal or pumpkin muffins with fruit smoothies.

Lunches are either leftovers or sandwiches and fruit

I’m proud of how we have done so far and look forward to trying out a few new recipes (the bison chili especially!). At this point, we are eating at approximately 60% organic or local/sustainable food. This next week should increase that a bit. Now, can we keep this up? That is a challenge!