The cover of The Irresistible Blueberry Bakeshop & Cafe by Mary Simses is why I wanted to read this book. It’s a gorgeous cover. Then I scanned through the pages and saw a recipe at the end of the book, so I just couldn’t resist. I had just finished reading The Coincidence Of Coconut Cake which had a delicious recipe at the end also! Find my blog post and the recipe here. I’m a sucker for romance books and I love food, so I’m excited when I come across a book that has both to offer! Please leave book referrals in the comments below that are like this! 🙂
This book was really charming and sweet. It’s about a girl who’s had a realizations of where she stands in life and finds herself questioning if this is really where she wants to be. By traveling to Maine, to complete a task for her Grandmother who passed away, she has been introduced to a delightful warmer life by surprise. This was supposed to be a quick trip for her, that ended up dragging out, later for her benefit. It’s about doors opening for this girl in the love and life department. I love the relationship that grows between her and the new man she meets. There’s bickering, a lot of sarcasm, and true conversation. It’s truly a great romantic comedy read.
If this sounds like a book you’d enjoy, read it! If you love blueberry muffins, make these! They look and taste like they would come from a bakeshop, not from my kitchen.
The Irresistible Blueberry Bakeshop & Cafe: Mary Simses’s Irresistible Blueberry Muffins
what you need:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 3/4 cup whole milk
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 1-1/2 cups fresh blueberries
- 1 heaping tablespoon sugar (optional, for tops)
what you do:
- Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
- In a large bowl, combine the flour, sugar, and baking powder. Reserve one tablespoon of the mixture and use it to coat the blueberries.
- In a smaller bowl, combine melted butter, milk, egg, and vanilla and mix well.
- Add the milk mixture to the flour mixture and stir with the spatula or whisk until just blended (the batter can be lumpy). Do not over mix or your muffins will be too dense.
- Toss the blueberries with the reserved flour mixture and gently fold the blueberries into the batter.
- Fill muffin cups 2/3 full. Sprinkle tops with additional sugar, if desired.
- Bake for 20 to 25 minutes. Cool the muffins for 15 minutes before removing them from the pan.