Tonight’s ingredient: blueberries. I purchased these last week and knew if I didn’t do something they’d end up going bad before I could use them. I love blueberries muffins and decided this was a great time to try a new recipe. After a little research I found the Perfect Blueberry Muffin recipe from Smitten Kitchen. While I didn’t have turbinado sugar and only had a cup of blueberries I decided to go ahead and try it.

This is honestly one of the easiest recipes I’ve ever tried. The last couple of times I’ve made blueberry muffins I used frozen blueberries and the batter ends up all purple; but I gently folded these fresh blueberries and they all stayed intact. They were done in 25 minutes and were lightly brown on top and the tooth pick came out clean. There was no way I was going to wait until breakfast tomorrow to taste test so these were my dessert. I’m not ashamed to say that I ate two (you would have too so don’t judge!). They were incredibly tender and even though they would have been better with a little more blueberries in them, they hit the spot.

I can’t wait to have these for breakfast and they’ll go perfectly with the Tea Latte I’ve been perfecting while in quarantine as well (stay tuned for that recipe later this week!).

Recipe used: Smitten Kitchen