3/28/13

To Die For Blueberry Muffins

Okay, it's Spring now, thank God. But wouldn't you know that we here in Richmond, VA would have a freak snow storm with more accumulation than all Winter put together! Followed by an icky, mucky day that saw Ron and I huddled indoors cursing Punxsutawney and clutching cups of Oolong. As per usual we comforted ourselves with food, glorious food. Roasted sweet potatoes with onion and red pepper...a French omelet with tomato and Pecorino Romano...Veggie sausage...Toast...And, of course, blueberry muffins! A true feast fit for (cold) kings.



Here is my coveted recipe using fresh blueberries via Allrecipes.com. (I've made then with frozen too, but I highly recommend using fresh; save this recipe and add it to your July blueberry season repertoire.) It is not my creation, but they are just too good not to share, and frankly, there was just nothing that I could improve upon. I've tried several variations of blueberry muffins, but I stopped looking when I found this one. It's my absolute FAVORITE, and I think you'll enjoy them too.

These are super simple too; you won't need a blender! This recipe makes 8 over-sized muffins filled with gooey blueberries and topped with crunchy, sugar-cinnamon crumbles. This is one instance, and perhaps the only instance, where large muffin tops are a good thing!




























There's just nothing better than biting into a warm, fresh-from-the-oven muffin and slathering on a small pad of butter and watching it melt. Then licking the crumbs off the plate and reaching for seconds...




























I 've always loved blueberry muffins, even as a child. They are by far my all-time favorite simple pleasure made only sweeter by a bit of childhood nostalgia. And make sure to savor the indescribable delicious aroma while they're baking! Enjoy!


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