Today’s treat is blueberry and lemon muffins. I love making tarts and slices and will always do those but, each week, I also need to make some more solid baking for my calorie hungry husband. And for him the less sugar, the better. In fact, these muffins only have 1/2 cup of sugar, which suits my digestive system just fine.
The other day on one of the Facebook pages I am a member of, I saw a woman talking about how bad she felt when the weather was gloomy but not when it was sunny. You might say that is normal, but this woman felt really down. Now, I understand her because when it is cloudy and gloomy, I also feel not great in a general way. I have low blood pressure, and this is affected by the atmospheric pressure which, of course, drops when the weather is bad. She had never thought about that, and for her, it was a eureka moment because she had low blood pressure too. I wonder how many of you are affected in this way?
The other thing that is common for those of us with low blood pressure is to feel claustrophobic in a crowded room after a while. I thought it was connected to my being an introvert, but it seems there is a scientific explanation for it. When your blood pressure is low, the heart has more trouble pumping the blood to the brain so, if you are standing for any length of time, you may start to feel faint. And, in a crowded room, the people are literally sucking the oxygen from the room and replacing it with carbon dioxide. So now we don’t even have enough oxygen in the blood which manages to reach our brains and we will start to feel quite desperate to escape the room because we feel so bad. The expression ‘to get a breath of fresh air’ couldn’t be more accurate. I often need to get out for a while, maybe even 15 minutes and then I can return, if I have to. Otherwise, I prefer not to.
On the whole low blood pressure is preferable to high blood pressure but it does have its disadvantages.
If you malabsorb lactose, use lactose-free sour cream.
- 2 cups of my gluten-free flour
- 2 tsp baking powder
- ½ cup cane sugar
- 2 eggs
- 1.25 cup sour cream
- 1 tsp grated lemon rind
- ⅓ cup oil (I used palm oil)
- 1.25 cups fresh blueberries
- Preheat the oven to 180°C/350°F.
- Sift the flour and baking powder into a bowl.
- Add the sugar and mix.
- Add the blueberries and stir until they are coated in the dry mixture.
- Place the rest of the ingredients into a bowl and mix well.
- Combine the wet ingredients with the dry, stirring until just combined.
- Spoon the mixture into a muffin tin or muffin papers and bake for 12 minutes.