Blueberry muffins, anyone?

Hello fellow foodies,

I’m looking for a proven blueberry muffin recipe. Anyone have a good one?

Thanks!

Potato Leek Soup

I made this Potato Leek Soup last weekend for our St. Patty's Day Party and it got rave reviews. I followed it mostly as written. I doubled it, but did not have 2 pounds of leeks. I had 1 pound, some scallions and a small onion so I added those too.  I made it ahead of time and kept it on low in the Crock Pot until serving!

Leek Potato Soup Recipe courtesy Alton Brown, 2005

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Directions Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Slainte!

Note: This post was one of the first posts I ever published. My cousin, Caitlin, who has done extensive family research, says Grandma, Lucy Finnerty Dunican, is from County Mayo. Slainte!

Happy St. Patrick's Day to you all! I have one, and only one, recipe from my grandmother who emigrated from County Sligo, Irish Soda Bread, and I've made 13 loaves of it in the last 6 days, for clients, and family, and friends, and — if truth be told — I made a mini-loaf, and ate it all by myself!

Grandma's Irish soda bread

1/2 c raisins*
2 c flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t caraway seeds, optional
1 c buttermilk**
grated rind of 1/2 orange***

Preheat oven to 375°. Soak raisins in very hot water for 10 minutes to soften them.

Sift together dry ingredients, orange rind, and caraway, if using. Drain and towel dry raisins, add to dry ingredients.

Moisten with enough buttermilk to form a slightly sticky dough. Form dough into a round loaf on an ungreased baking pan. Slice a cross into the top of the loaf.

Bake at 375° for 10 minutes. Reduce oven to 300°, bake for 40 minutes longer. Cool 10 minutes before slicing. Best served warm with butter.

*My friend, Karen, said her mother used a combination of raisins and currants. I'll try this next time.

**If you do not have buttermilk available, you can combine 1 c milk and 1 T white vinegar and let stand for 10 minutes.

***My husband doesn't like the grated orange rind, so this year I substituted ¼ t orange extract and it worked perfectly.