So you know how kids are.
One day they declare that they love blueberries. And eat them at breakfast, lunch, teatime and dinner.
The next day, they declare that they love blueberries. And eat them at breakfast, lunch, teatime and dinner.
On the third day, they declare that they no longer love blueberries. And refuse to eat them at breakfast, lunch, teatime or dinner.
So I was left with most of a Costco-sized box of blueberries. And I don’t really like eating fresh blueberries. I mean, I love blueberry pie, but that’s about it!
Weird I know.
So I looked around for a new blueberry muffin recipe. I’ve made them before with various recipes found online but they weren’t anything great. Nothing memorable. Probably because I’m no fan of blueberries or really, blueberry muffins.
But this one by Joy the Baker sounded perfect. At first I was attracted to the idea of browned butter. And boy do I love the sound – and smell – of browned butter. If you’ve ever browned butter, you might know what I’m talking about! The melted butter makes this sizzling almost crackling kind of sound. And that toasted butter smell is so very heavenly.
And then I loved how much blueberries it used. It meant I could use up all the blueberries. But wait! I didn’t have enough blueberries, so in went the tasteless black grapes too! I figured, that they didn’t really have much taste so it wouldn’t matter very much!
The recipe just got better. Because it had a crumb topping, which I had never done before, and wondered, what’s all this about? But when it came out of the oven, and those bits of flour/butter/sugar crumbs on top were browned, it was amazing! The crunch of the sugar, the velvety-ness of the butter elevated the blueberry muffin from ‘eh’ to ‘ooh’!
I cut one muffin in half, thinking, I’ll save the rest for Wee Reader.
Then I ate the other half, thinking, he’ll just have to get another one.
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