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Lemony Times & a Recipe for Orange Blueberry Muffins

It’s been a while, hasn’t it? Okay, not that long, but still… an awful lot can happen in a short time.

When Life Gives You Lemons
If you’re up in my neck of the woods, you know that the last few weeks have been tough in Calgary and area. There was widespread flooding that affected countless people and devastated entire communities.

The flooding happened while C and I were out east for our trip to the Magdalen Islands {a beautiful adventure you’ll hear about soon}, and when we came home, we found the downtown area of our city under water, homes washed away by the river, and, simply said, unfathomable damage, well, everywhere.

As heartbreaking as it is, it’s also been pretty incredible to see everyone come together for the sake of helping others. People have been donating time and money to help those affected get back home, and get back to normal life. Obviously, recovering from this sort of tragedy takes time, but I’d say that we’re on the right track. Over the past few weeks this city has become a big family; a big, beautiful, ass-kicking family that refuses to fall apart. A family I am so proud to be a member of.

Orange Blueberry Muffins - Global Dish
As for us, we’re still not home. We lucked out and I am grateful to say that we only lost some of our belongings, but because of other factors, it doesn’t look like we’ll be going home. Since coming back from our trip, we’ve been been making an attempt at packing up some of our stuff when we can, while simultaneously house hunting, working, doing our part with the clean up, and staying with family. See? I promise I haven’t been ignoring you. It’s just been a little hectic around here.

But, when life gives you lemons, you can make lemonade, do tequila shots, or fight off scurvy. Or, you can grab its sweeter cousin, orange, and make these muffins. That’s what I’ve done.

Orange Blueberry Muffins - Global Dish

Orange Blueberry Muffins
Makes 8 extra large muffins

1 cup whole wheat flour
1 cup all-purpose flour
½ cup granulated sugar {plus about 1 teaspoon extra for sprinkling}
¼ cup cornmeal
2 teaspoons baking powder
¼ teaspoon salt
1 large egg, lightly beaten
2 tablespoons grape seed or canola oil
1 cup milk + 2 teaspoons lemon juice
1/3 cup orange juice + zest of ½ an orange
1 teaspoon pure vanilla extract
1 cup fresh blueberries

1. Preheat oven to 400 degrees Fahrenheit and line 8 cups of an extra large muffin tin with paper liners.

2. In a large bowl, whisk flours, sugar, cornmeal, baking powder, and salt together. Make a well in the centre of the mixture and set aside.

3. In a medium bowl, whisk egg, oil, milk and lemon juice mixture, orange juice and zest, and vanilla extract. Pour this mixture in to the dry one and mix just until combined; fold in the blueberries.

4. Scoop the batter in to the 8 lined muffin cups, and sprinkle with sugar; bake for 25-30 minutes, or until the tops of the muffins are golden and a toothpick inserted in the centre of one of the muffins comes out clean. Cool in the tin for 5 minutes, and then transfer the muffins to a wire rack to cool completely.

Orange Blueberry Muffins - Global Dish


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