In my family when the siblings visit each other, we try to make something we remember as being a favorite meal of the traveling sibling. One of the staples I used to make for my brother was blueberry muffins. He’d eat every one of them throughout the day, leaving just one for the next day; at which point, he’d meekly ask if there’d be more tomorrow.
We live in the same town now, and visiting isn’t really the same as traveling hundreds of miles to see each other, thusly, I don’t think I’ve made blueberry muffins in a great many years. I saw this recipe this morning in my newsfeed and thought about the times I made them out of excitement for my brother’s visit.
I think its time to get all these ingredients, whip up a batch, and travel the five miles to leave them on his door stoop.
Did you know that blueberries are good for you? They’re considered a “superfood“. Good for the brain. At least that’s what I tell myself when I’m on my third (fourth, fifth) one of these blueberry muffins.
Nutrition justification! (hah, works every time)
Who doesn’t love a freshly baked blueberry muffin? One bite into a tender muffin with pockets of juicy blueberries—heaven. There are three things I have a hard time resisting—my dad’s tapioca pudding, dark chocolate, and freshly baked blueberry muffins.
Muffins are not as easy to get right as one might think. Too dry, too dense, to sugary—these are all problems that one can encounter when trying to bake the perfect muffin. This blueberry muffin recipe however, makes them just right—fluffy and full of blueberries—and still good the next day!