Lemon and Thyme Scented Blueberry Muffins

The inspiration for this recipe came after spending the day, with my friend, Danielle.  You may know of her from the food blog, Bon Viviant.  She is working on her new site, Beyond the Plate, where she is taking an approach to really learn where our local food comes from.  There are over a million food blogs out there, writing about food, and even claiming that they “know” where their food comes from.  Do they really?  Pretty pictures are nice, and all;  but, her stories will leave you wanting to learn more;  do better.  Danielle is getting down, and dirty, with local-food providers, to learn about their personal journey.  From gluten-free bakeries, all the way down to cattle ranchers, she is spending the time to get to know them, document them with photos, and then write about it.  Her post are gorgeously written, and stunning to look at.  Last Tuesday, she invited me to tag along with you during one of her journalist interviews and photography sessions, she was interviewing a French yogurt maker;  Saint Benoit.

It was a gorgeous spring morning.  Crisp.  Dewy.  Sunny.  The birds were chirping, and we were heading north with cameras, and coffees in hand.  The drive to Saint. Benoit, lead us through green pastures, past wild turkeys, and fields of Jersey cows, mooing.  Perfect.

I am not going to tell you about Saint Benoit.  You will have to wait for Danielle’s voice.  I will say;  I was impressed. Beniot’s business reminded me so much of how Dominique Chapolard runs’ his pig farm in Gascony.  The only difference was the animal, and the end product;  delicious, French-inspired, creamy yogurt made with the finest ingredients in the Bay Area.  After my experience there, I could not stop thinking about the yogurt, and that first silky taste that kissed my lips.  Wallet in hand, I headed out to find it in my neighborhood.

After gobbling down a couple containers of their Meyer Lemon yogurt, I thought it would be the perfect addition to my blueberry recipe.  While I like my recipe, I thought it could use a little spring refreshing.  In addition to the citrus scented yogurt, I added extra lemon zest, some vanilla paste, a pinch of fresh thyme, and an abundance of fresh blueberries.  The muffins came out so moist, and so flavorful.  Deep citrus undertones, with a little freshest from the thyme.  I have to say, they were even better the next day.  Still moist, and flavorful.  Perfect for your next weekend brunch or Easter.

Speaking of Easter.  If you are a regular reader, you know I have a thing for cake plates (I have to many of them). Yes, that would be a new cake plate in the photo.  The newest addition over at Chez Us is so adorable.  Creamy white, with slightly ruffled edges that are lightly tinted blue. Don’t you think it made the muffins look even tastier?

Comments

  1. What a wonderful post and beautiful muffins. I am in love with that cow photo – I’d frame that baby.

  2. Barbara | VinoLuciStyle says:

    Really, the muffins sound wonderful but I’m with Dara…just can’t get over that cow photo. Love it.

  3. Denise, it was so nice to get to know you better in person today. Your new site design rocks, and I continue to be impressed by your photography and voice. Looking forward to the next time we hang out!

  4. That is the cutest damn cow I’ve ever seen. Plus the best-looking blueberry muffins. Yum on the thyme. Love the Chemex coffee. I want to come over right now.

  5. Yes, that cow was pretty darn cute. Wait until you see the others!! The muffins are pretty amazing, too, we are still eating them on day 3, and they are moist, fresh, and still flavorful. Cannot wait to experiment with some new flavors!

  6. Wow. Thank you for such a sweet write-up about what I do, you are the perfect companion for farm/artisan road trips and we need to do another one soon!! I’m intrigued by the idea of thyme and blueberry muffins, I bet the flavor must be pretty extraordinary!

Trackbacks

  1. [...] We got to sample their Plum yogurt which was made a few days before. Buried at the bottom of the cup, the thin slices of fruit were nuggets of sweetness that balanced out the tangyness of the yogurt perfectly. Intrigued, Denise promptly went and purchased a cup of Meyer Lemon yogurt for herself the next day, which she used in these blueberry muffins. [...]

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