A few photos of what I’ve been doing instead of blogging of late:
H, W and I voyaged to Maine in the company of two of our favorite people, Maria and her little boy, Tommy. Here we are, off to swim in the lake.
We visited big boy Jack.
And Lydia, who I’ve been photographing since she was BORN. It’s only fair that she turns the lens on me.
We ate well.
Visited old friends and new babies.
And former babies that are now impossibly big girls.
We cooked s’mores over the fire but not before a little experimenting!
No marshmallows were harmed in the process.
But there were a lot of sticky noses.
We helped with the gardening.
And relieved the wild blueberry bushes of Acadia National Park of several pounds of blueberries.
So, if you, like us, have a bounty of blueberries on your hands, I have a new muffin recipe for you. It is low fat and low sugar and has whole grains, but don’t let that scare you—it is still a classic, gorgeous blueberry muffin. Best with wild blues, but we make it with the high-bush berries as well. Actually, this recipe is good with any berry. If you use frozen berries, don’t thaw them, and add 3-4 minutes to the cooking time.
Wild Blueberry Muffins
1 egg white
1 cup plain nonfat yogurt
1/4 cup canola or safflower oil
1/4 teaspoon vanilla extract
1/4 teaspoon Boyajian’s lemon oil, or, lacking that, zest half a lemon (lemon flavoring is optional, of course, if you have neither the oil or a lemon, but is so good. Also good with orange oil or orange zest, particularly with cranberries)
1/4 cup maple syrup or henry [EDITED TO SAY, WHAT IS WRONG WITH ME? That’s HONEY, of course.]
1 cup whole wheat flour
1 cup unbleached, all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 generous cups of berries
Preheat the oven to 350, and coat 12 muffin cups with nonstick spray or muffin papers.
Whisk together the egg white, yogurt, oil, vanilla and maple syrup.
In a separate bowl, sift together the flours, sugar, salt, baking soda and baking powder. Stir.
Pour wet ingredients into dry, and fold together with a rubber spatula until moist but still slightly lumpy. DO NOT MIX WELL. Fold in the berries gently. DO NOT OVER MIX.
Scoop batter into muffin cups, and bake for 25-30 minutes at 350.
P.S. You might want to double it–they disappear fast!
P.P.S. Also good with blueberries and finely chopped peaches or nectarines. Just keep the total amount of fruit to 1 1/2 generous cups per batch.
P.P.P.S. Miss you all–I plan on being back WAY more regularly!
P.P.P.P.S. You okay with my posting client photos here? Because I clearly can’t have TWO blogs!
Anna Sawin is a Connecticut-based portrait, wedding, and editorial photographer. She lives in the shoreline town of Stonington with her family and has discovered the perfect cupcake. Just ask, she is willing to share her secret.