Blueberry Muffins

Ready your eyes, friends. These muffins are not pretty. Not even the photos are pretty, because I made these on a dreary cold evening in the Midwest and the light is pretty poor.

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But I am posting them anyway because this is the best muffin recipe I have, and despite their very blue appearance, they were scrumptious. Yes, that’s right, I said it. Scrumptious. I ate three when they were barely cooled. No shame here.

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I leave you with this parting discovery: Frozen blueberries thaw very quickly. Even in your frigid apartment, where only in below-zero Wisconsin weather will you begrudgingly turn on your heat. You might think letting them sit for a couple minutes while you mix in the buttermilk would be just fine, but no: you will have bright blue, marbled muffins. Don’t get me wrong. Your muffins will still be delicious…

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They will just be muppet blue, too. Don’t say I didn’t warn you.

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