Blue. Berry. Muffins.

Happy Thanksgiving!

The last month has been crazy busy, so although I've been baking, I haven't been sharing it with you!

I'm thankful for a lot of things today, primarily my dear grandma, who's in the hospital with a lot of pain today. Our family Thanksgiving meal has been postponed, so I made blueberry muffins to take to the nurses and my parents.

In all honesty, I don't really like blueberry muffins. Um, let me rephrase that - I didn't like blueberry muffins UNTIL today. Mercy! These are delicious!

The blueberries came all the way from Canada via my dear friends Daniel and Victoria Meade. :-) Thanks again, you too!!


These beauties start with browned butter. I first experimented with browned butter when I made this plum cobbler back in August, and I decided it wasn't as scary as it sounded. Just heat butter over medium heat - it'll crackle for a few minutes and then little brown specks will appear in the bottom of the skillet. This is what you want!




Mix that with flour, sugar, eggs, baking powder, vanilla, and blueberries.

Grab the most plain muffin pan liners you can find (it'll make me feel better about myself).....

And use an ice cream scoop to divvy out the batter.

Mix together cold butter, sugar, and flour to make a streusel topping and sprinkle some on each muffin.

Twenty minutes later, these gorgeous babies are ready!

This is a crummy picture of the inside, but it was delightful! Fluffy, moist, and not too sweet. This is a perfect lazy morning recipe. :-)

Here's the link to the original recipe (from Joy the Baker, of course!).