Welcome to The Book Club Cookbook’s Blog Party for What You Wish For by Katherine Center!
This is our third bok by Katherine Center and we’ve loved every single one! You can check out Sarah’s review for How to Walk Away here. Katherine writes books for and about strong women that are perfect for your book club discussions! We’ve got our five-star review as well as a paired recipe for your book club! Be sure to check out the rest of the party recipes here.
Book Review: What You Wish For by Katherine Center
We love a story that takes place in Texas. Once again, timing is everything for these characters. Two teachers knew each other from a previous school. Although they’ve both grown and changed, the scars we carry with us are part of us.
What You Wish For by Katherine Center is a great reminder that you never know what struggles someone is going through. Also, being honest and vulnerable can lead to some of the best relationships.
Babette’s Blueberry Muffins
There is nothing like the simple and delicious delicacy of a blueberry muffin. A childhood favorite and one of the first things I learned to bake, I love them to this day. While you can use either fresh or frozen blueberries for this, fresh berries are so tasty. I always add in an extra handful.
While blueberry muffins may not be as delicious the second day, I toast them and slather them with butter and jam. YUM! They never get old and this recipe is a breeze!
Simple Blueberry Muffin Recipe
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs room temperature
- 2 cups of fresh or frozen blueberries
- Preheat the oven to 375 F & line muffin tin with paper liners.
- In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, and salt.
- Place blueberries in a small bowl and coat the berries with just enough dry mixture to cover them.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes. Scrape down the bottom and sides of the bowl as necessary with a rubber spatula.
- Reduce the mixer to low and in eggs one at a time.
- Alternate the dry mixture with the milk until fully incorporated. This will be a thick batter.
- Scrape the sides and bottom of the bowl before gently folding in the blueberries and vanilla.
- Fill the muffin tins and bake for approximately 30 minutes.
- Cool in the pan for 5 minutes and then move the muffins to a cooling rack.
recipe adapted from Hummingbird High Weeknight Baking