I know I’m feeling much better when I can actually leave the house to run errands and when I can bake! Since I had to be out and about today, I popped into the shops quickly to stock up on unsalted butter and rushed straight home to bake some blueberry muffins, recipe courtesy of The Brown Eyed Baker.
I have to say though, the batter looked STRANGE and I, as usual, doubted myself and questioned if I might have done something wrong… Like, OVERMIX *gasp* But as I broke in half one of the freshly baked muffins, I knew instantly that this was going to be my go to muffin recipe. The crust of the muffin was crisp and the insides, oh so soft and crumbly!
MMMM YUM YUM!
A. loves blueberry muffins, especially homemade ones because he likes them bursting with blueberry goodness *LOL* Unlike those store-bought ones which are usually pretty scantily filled. He hasn’t tasted one yet but I’m sure he’ll love them! 😀
Click HERE for the recipe. By the way, depending on how much batter you spoon into each case, you should get between 12-18 muffins. I got 18 out of this recipe.
Bon appetit! xx