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?


Recipe:  Lemon and Thyme Scented Blueberry Muffins
What you need:
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 medium lemon, zested
  • 2 springs fresh thyme, leaves only
  • 8oz meyer lemon yogurt, or plain yogurt
  • 1 egg
  • 3 tablespoons buttermilk
  • 1/4 cup unsalted butter, melted, and cooled
  • 1 cup blueberries, washed, and dried
  • 1 tablespoon flour
What you need to do:

Heat oven to 350.  Line muffin tin with papers, or butter generously.  In a large mixing bowl, sift together the dry ingredients.  Add the zest, and thyme to the dry ingredients.  In a smaller bowl, mix together the yogurt, egg, and buttermilk.  Add the wet mixture to the dry ingredients, stir with a fork, just until combined.  Muffin batter will be lumpy;  DO NOT OVERMIX.  Fold in the melted butter.  In a small bowl, mix the blueberries, with 1 tablespoon of flour.  Then fold into the muffin batter.  Fill the muffin tins, about 2/3 full.  Bake for 20 – 35 minutes;  until golden brown, and springy to the touch.  Some ovens are hotter than others.  Start checking after 20 minutes.  Serve.  Eat.


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