Resistance Kitchen: Turning red state blueberry muffins 

Since Nov. 8, I've been fighting off what I like to call the dark place. I go through cycles of Despair Anger Inspiration Hope, which gives in to Despair and it all starts over again. If I'm not careful, that despair can go deeper and darker and I suddenly realize it's been two months and I've not actually done anything.

So when I begin to feel the clutches of hopelessness and powerlessness, I bring my daughters into the kitchen and we bake. One is 9 years old and is incredibly helpful. The other is 3 and incredibly enthusiastic.

Rather than giving in to the cycle of fear and frustration of having a fascist president, or having to throw away blueberries, we made muffins. I'll admit they're basically cupcakes because there's so much sugar in them, and more on top, but they're not frosted and there's fruit inside, so I'm calling them muffins. My grandmother taught me that cooking and baking for someone is how you show them you care, so start with yourself and make yourself these muffins.

When we're done, the kitchen and the children are covered in flour, but I have a little more hope for our future and a little more faith in humanity. At least until the next ridiculously fucked-up thing happens. We use a dairy milk alternative and have made them substituting flax seed and water for eggs with excellent results, but follow your spirit.

click to enlarge food_resistance2_i.9.jpg



1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

cup vegetable oil

1 egg (or substitute)

cup milk

1 cup fresh blueberries


1/2 cup white sugar

cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon


Preheat your oven to 400 F. and prep your muffin pan with grease or liners.

Combine flour, sugar, salt and baking powder in a bowl. Stir with a whisk. Put the vegetable oil in a measuring cup. Add the egg and enough milk to fill it to the 1 cup line. Mix wet with dry ingredients. Fold in the blueberries. Fill muffin cups to the top.

Now prepare the topping. Mix sugar, flour and cinnamon. Cut in the butter cubes with knives, a fork, or even your fingers. Sprinkle the mixture on your muffins liberally. Or better yet, radically.

Bake for 20 to 25 minutes, or until done.

Resistance Kitchen is a blog about food, rage and politics at This is a guest post from Jacob Jones Martinez, who rides bikes and makes things in southern Arizona and can be found on Twitter @jakem.

  • Email
  • Favorite
  • Print

Readers also liked…

Today | Mon | Tue | Wed | Thu | Fri | Sat
As You Like It

As You Like It @ UM PARTV Center

Sun., Oct. 22, 2 p.m.

All of today's events | Staff Picks

Dining Guide

Relevant to Food & Drink

  • Grub on the Run

    Grub on the Run

    Missoula’s food truck scene is coming of age. Here’s what on the mobile menu.
    • Aug 17, 2017
  • More »

© 2017 Missoula News/Independent Publishing | Powered by Foundation