Welcome to the creative home of artist and maker Charlotte Lyons.

summer fridays :: blueberry muffins


This summer baking event actually was inspired here. I was admiring these gorgeous eggs from the CSA farmer. I love all those different colors of brown, some with speckles. Good thing I happened to have some of his blueberries too. 

I've used the same recipe for decades. Simple and always good. Just don't stir the batter too much after adding the liquids. That's what keeps them tender.

Blueberry Muffins (a dozen)

1 3/4 cup flour

3/4 t. salt

2 1/2 t. baking powder

1/4 cup sugar

1 egg

3/4 cup milk

1/3 cup vegetable oil

1 cup blueberries

Mix dry ingredients in a large bowl. Make a well in the middle. In another small bowl, beat the egg and stir in the oil and milk. Add all at once to the dry ingredients, gently stirring just until mixed. Fold in blueberries.

Fill greased muffin tins or liners 2/3 full and bake at 400 for 20-25 minutes. Cool briefly, then remove to cooling racks.


On hot summer days, bake them early in the morning before the house heats up. They'll most likely be gone by dinner.


And thank you all ever so much for all the kind thoughts for Mom. We do enjoy her so and feel pretty lucky to have her back in true form- keeping us on our toes!

Wishing you all a sweet weekend!


a herd of turtle samplers

grammy's beach vacation