It’s been a helluva week. I’m still getting over my flu/cold. I never knew it was possible to blow your nose countless countless times and go through 3 boxes of kleenex within a two week span. My youngest also got sick and my husband too. Ah, so it goes with flu season. And my poor little iPhone also had a horrible week. Madeline is now successfully potty trained *hooray* but while she was sick one day this week, she decided she would forget how to get up and go to the bathroom. She started crying for me, I picked her up and she proceeded to pee all over me.
A mother’s love.
I wasn’t grossed out at all but I had my iPhone in the front pocket of my hoodie sweatshirt. I think the case protected it so everything was as good as new after some antibacterial cleaning. Then, the very next day, my iPhone, still in the trusty front pocket of my hoodie sweatshirt (what I am always wearing around the house) I bent over near the toilet and the damn thing fell in!!!!
AHHHHHHHHH. . my iPhone.
I immediately picked it up, out of the toilet and was screaming. Don’t ask me why. My husband said “you need to let it dry out in a bag of dry, uncooked rice.” WTH? Surely, something he read on some website somewhere. Apparently it helps to drain the phone better. And then he said the words that no iPhone user ever wants to hear.
“You probably shouldn’t use or turn on your iPhone for at least 48 hours.”
“If there’s water in the phone, you don’t want to turn it on because it might short circuit. .” blah blah. . didn’t really hear anything after that. NOT USE MY IPHONE FOR 48 HOURS? Are you serious? Can I even do this?
Being the iPhone junkie that I am, I didn’t use it for a few hours, turned the thing on and it worked fine. Moral of the story? Never carry your iPhone in the front pocket of your hoodie near a toilet.
So, I absolutely had to end this week with something delightful. Something that would bring a smile to my face.
And something that involved powdered sugar.
I baked some glorious Lemon Blueberry muffins. And I used my new Silicone Baking Cups from The New York Baking Company.
These baking cups are fabulous! Super easy to use, provide even baking, BPA free, FDA approved, nonporous and stain proof silicone and best of all, easy to clean and dishwasher safe. If you don’t like buying paper liners, or want to cut back on buying paper liners and save some money, these reusable, silicone baking cups are a must.
These silicone baking cups peel off super easy. . and nothing sticks!
And if you’ve never tried lemon and blueberry together. . you are so missing out. This is one of the best flavor combinations ever. Hope you check out the recipe below. And if you’re interested in purchasing some Silicone Baking Cups from The New York Baking Company, click here to go directly to their Amazon page.
I hope you enjoyed!
Lemon Blueberry Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 heaping tablespoon grated lemon zest
- 1 cup fresh or frozen blueberries; if frozen make sure they are thoroughly defrosted
- ½ cup 1 stick unsalted butter, at room temperature
- ¾ cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- confectioners’ sugar powdered sugar to dust on top (optional)
- Special equipment suggested: silicone baking cups and a *cookie dough scooper
- Preheat your oven to 375 degrees F and place your oven rack in the center. Line your muffin tin with your silicone baking cups or butter or spray (with a non-stick cooking spray) the bottom and sides of each muffin tin cup.
- In a separate medium-sized mixing bowl, whisk together the flour, baking powder, salt, and lemon zest.
- In the bowl of your electric stand mixer fitted with the paddle attachment, beat the butter until softened (for about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed and add in the vanilla extract.
- With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternating, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries by hand using a rubber spatula.
- *Scoop out the muffin batter and place into each baking cup and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-10 minutes, remove from silicone baking cups, dust with some confectioners’ sugar and devour immediately.
Disclosure: The New York Baking Company provided me with a set of Silicone Baking Cups for review purposes. I was not compensated for this post. All opinions expressed here are 100% my own.