{Morning coffee + muffin at my apartment}
It was only when I went to post on my blog today that I realized that it's been exactly one year since you've last heard from me. While there's no good excuse for not having posted in so long, I can only promise you that I am back. Back making a mess in the kitchen, back taking too many pictures of the evidence + back sharing my culinary stories with all of you!
My career path has been anything but traditional + has recently taken a different turn for the better. Since I've changed directions professionally I no longer have an excuse to devour WAY too many blueberry muffins at the delicious coffee shop around the corner from my old office. When I was going through some major withdrawal this morning after having not had one for the last 3 weeks I decided instead of heading 10 blocks downtown to pick one up, I would head 2 avenues west to the grocery store + get ingredients to make my own.
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Blythe's Blueberry Muffins {adapted from My Father's Daughter }
Grocery List
Dairy
1/2 cup unsalted butter, melted + cooled
2 large eggs
1/2 cup whole milk
Produce
2.5 cups fresh blueberries
Dry Goods
2 cups unbleached all-purpose flour
3/4 cup sugar, 1 tsp sugar, divided
2 teaspoons baking powder
Spice Cabinet
1/2 teaspoon salt
Additional Supplies
12 cute cupcake liners {I love these for Spring}
Game Plan
Pre-heat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs + milk in a bowl. Combine flour, 3/4 cup sugar, baking powder + salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups + sprinkle remaining teaspoon of sugar on the muffin tops before baking. Bake for 25-30 minutes, until muffin tops are golden brown + cake tester comes out clean.
{The ingredients}
{Daily serving of antioxidants}
{About to bake!}
xo
jules
