When I was 14, I moved to St. Louis, MO for the summer to live with my older sister and be a nanny to my baby niece, Evie. Often on Saturday mornings, we would get up and go walk around and get fresh produce from the Soulard farmers market. I have many fond memories of that summer, farmers market included.

Just a couple weekends ago, Drew and I tried out the Saturday farmers market in New Orleans. I had wanted to go for a while, we just hadn’t because it is downtown, not close to our house, and only open for a couple hours on Saturday morning. Saturday morning is Drew’s day to sleep in and then get fresh croissants from the Patisserie upon waking at 2 in the afternoon. 😉 It was much smaller than I expected (not anything like I remember from St. Louis), but it was definitely worth waking up earlier for.

We ended up with a bouquet of fresh cut zinnias, creole tomatoes, fresh peaches, blueberries and several pots of fresh herbs to plant in our windowbox. Everything we bought was delicious. It so makes me miss living in the country and having a garden! For the city, it’s the next best thing.

With all the fresh blueberries we have, I’ve made blueberry walnut muffins with fresh lemon zest several times the last two weeks! So delicious! This muffin recipe is really great. My mom always uses this recipe too and it can easily be adapted for whatever kind of muffins you want to make.

blueberry walnut muffins with fresh lemon zest (or whatever kind you want to make)


-1 3/4 cup flour
-1/3 cup sugar
-2 tsp baking powder
-1/4 tsp salt
-3/4 cup milk
-1/4 cup oil
-1 beaten egg

for blueberry/walnut/lemon:
-3/4 cup fresh or frozen blueberries
-1/2 cup chopped walnuts (I like nuts, so I usually use closer to 1 cup)
-fresh zest from 1 lemon (or less, according to taste)

for banana/nut:
-reduce milk above to 1/2 cup
-3/4 cup mashed bananas
-1/2 cup chopped walnuts or other nuts (again I use more like 1 cup)

for cinnamon/peach:
-3/4 cup diced peaches
-1 tsp cinnamon
-1/2 tsp nutmeg (optional)


1. Preheat oven to 400 degrees. Grease muffin cups.
2. Mix dry ingredients together.
3. Mix wet ingredients together in separate bowl.
4. Add wet ingredients into dry and add in fruit/nut mix-ins. Stir just until moistened. Batter should be lumpy.
**Important–do not overmix your muffin dough or your muffins won’t be as fluffy and will have a tougher texture.
5. Fill greased muffin cups 2/3 full.
6. Bake for 20 minutes at 400 degrees.


P.S. Don’t those peaches look fabulous in that yellow bowl? I love that bright sunny pop of yellow in the kitchen! That bowl, along with the rest of its set in different colors, was a wedding gift from my friend, Jessica. Love them! 🙂

  1. So wish you lived closer so you could teach me how to cook like that! I am gluten intolerant so I can’t eat wheat but I do have gluten free flour. Looks like you are enjoying married life too! So glad all is going good for you both. Hope to see you guys when you make it back up to Illinois. Hugs to you and Drew. Congrats again!!



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