Did you ever keep a diary? I did.
I must have gotten the idea from the Babysitter’s Club books — a sure sign I read a lot of the classics as a kid.
Anyway, my diary. I wrote in it constantly, almost every day. When I finished an entry I’d doodle big hearts on the inside cover with a boy’s name in the center: David, Doug, Don, Dwight… clearly I had a thing for names that started with D.
One diary was hot pink and purple, soft and squishy — stereotype city. It had a tiny lock and key, which I thought was the coolest thing. I hid the book under my mattress and the key somewhere in my desk drawer, which I frequently lost, so my brothers couldn’t get to it. It was stuffed with top-secret details, like how I really felt about Judy Blume’s Forever.
I don’t keep a paper diary anymore. Instead I have this little corner of the internet that most people over sixty don’t “get,” and an odd habit of photographing food and typing out thoughts to a screen.
I don’t write about what I wore to school yesterday or whether it rained.
I don’t mention the girl who got caught passing a mean note about my thighs.
I don’t tell you I’m nervous to ask my mom if I can shave my legs.
I don’t tell you that when I got a perm at nine, my mom said I looked like Roseanne Barr.
I don’t tell you that some days Mr. How Sweet wishes I’d take a long walk off a short pier.
Well… I might tell you some of those things. I have a tendency to overshare.
One thing I always share is a really good muffin recipe.
Today’s batch is that kind of recipe.
Dark chocolate, blueberries, whole wheat pastry flour and brown sugar — sounds deceptively virtuous, doesn’t it? They’re packed with flavor and totally worth indulging in. Eat them warm, slathered with butter if you please.
Dark Chocolate Blueberry Muffins
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Ingredients
- 2 cups whole wheat pastry flour, or all-purpose flour, do NOT use regular whole wheat
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons dark cocoa powder
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
- 1 cup milk
- 1 cup blueberries
- 1/4 cup chopped dark chocolate
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
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In a bowl, whisk together the flour, baking soda, salt, cocoa powder, brown sugar and cinnamon. Add the egg, vanilla, melted butter and milk and stir until just combined. If the batter seems too dry, add an extra tablespoon or two of milk. Gently fold in the blueberries and chopped chocolate.
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Use an ice cream scoop or spoon to divide the batter among the liners. Bake for 13–16 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
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I appreciate you so much!
For the record, I never liked a boy named Dwight — someone’s just watched too many episodes of The Office.