Grey’s Anatomy Season 3, Episode 2 – I am a Tree
“You should have a muffin. They’re really good and they help you” ~ Izzy Stevens
Grey’s Anatomy is the long running medical drama that follows the lives of the surgeons at Grey Sloan Memorial Hospital in Seattle. In particular, the life of the show’s main character, Meredith Grey. I feel like I should highlight the word drama. Maybe put it in big bold shouty caps. I mean, over the course of 11 years Meredith has witnessed the following (and then some): torrid affairs, heated arguments, miscarriages, marriages, almost marriages, bombs, plane crashes, ferry crashes, car crashes, gun shots, failed surgeries, drowning, break ups and make ups. The death toll is WAY up there. Not only have I been a sobbing mess on more than one occasion, but I am often left wondering why she chooses to stay at Grey Sloan Memorial. Dont get me wrong, I love these doctors and their drama, but there is obviously some bad ju-ju floating around that hospital.
In its early years one of those doctors was Izzy Stevens, played by Katherine Heigl. (Her drama included *spoiler alert* losing the love of her life, getting kicked out of the program, getting reinstated, burrying her best friend, getting married, getting cancer, moving, getting divorced.)
Izzy will always be one of my favorites. I wanted to be Izzy. Minus all the drama, of course. She was sweet, smart, gorgeous and she loved to bake. If she wasn’t at the hospital she was in the kitchen. She’d spend all day in the OR then go home and make cupcakes. And chocolate cake. In the episode I am a Tree, following the death of Denny, she made blueberry muffins. Lots and Lots of blueberry muffins.
I have to believe, that given the heartbreak Meredith had suffered this year, if Izzy were around she would be making muffins for her. Lots and lots of blueberry muffins. The kind of muffins that are soft and moist and bursting with fresh blueberries. The kind of muffins that help distract you from the pain of losing yet another beloved doctor. The kind of muffins you stuff your face with in an effort to eat your feelings away.
You know I’m talking about. It’s been a long, gut wrenching, season of Grey’s Anatomy this year. So when you’re done crying over the finale, have a muffin, they’ll help you too.
Helpful Blueberry Muffins
Makes 12 regular size muffins
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
3 1/2 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 tsp lemon zest
1 cup fresh blueberries, rinsed and patted dry
- Preheat oven to 400
- line a standard 12 cup muffin pan with paper liners or spray with non stick cooking spray. Set aside.
- In a medium size bowl combine the sugar and the lemon zest. Rub together between your fingers to incorporate all the oil from the zest into the sugar.
- Add the flour, baking powder, salt and nutmeg to the sugar and gently mix together with a wire whisk or spoon.
- In a small bowl toss the fresh blueberries with about a tablespoon of the flour mixture. this will prevent all of the blueberries sinking to the bottom of the batter during baking.
- In a smaller bowl whisk together oil, egg and buttermilk.
- Pour the buttermilk mixture into the flour mixture and stir until combined.
- Gently fold in the blueberries.
- Fill the muffin tins about 3/4 of the way full.
- Bake at 400 for about 10 minutes, then rotate your pan and reduce the heat to 350. Bake for an additional 15-20 minutes. The tops should be full and golden and when you insert a tooth pick inserted into the center it should come out with a few moist crumbs.
- Cool for 5 minutes in the pan, then remove the muffins to a wire rack and cool completely.
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 egg
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp lemon zest
- 1 cup fresh blueberries
- Pre-heat oven to 400.
- Line a standard 12 cup muffin pan with paper liners or spray with nonstick cooking spray, set aside.
- In a medium size bowl combine the sugar and the lemon zest. Using your fingers rub the zest into the sugar until encoprated and fragrant.
- Add the flour, baking powder, salt and nutmeg to the sugar and mix together with a wire whisk or spoon.
- In a seperate bowl gently toss the blueberries with about a tablespoon of the flour mixture. this will help prevent the blueberries from sinking during baking.
- In a small bowl whisk together buttermilk, oil and egg. Pour into the flour mixure and stir until fully mixed.
- Gently fold in blueberries.
- Fill each muffin tin about 3/4 full and bake at 400 for 10 minutes. Rotate the pan and reduce heat to 350. Bake for an addition 15-20 minutes.
- Muffins should have a golden top and when a toothpick is inserted into the center it should come out with a few moist crumbs.
- Cool for about 5 minutes in the pan, then remove the muffins to a wire rack and cool completely.