In an effort to continue blogging somewhat regularly, I want to tell you about these muffins.
They are blueberry muffins, a fabulous recipe from my fabulous sister in law, with strawberries substituted for the blueberries. I thought it up yesterday when I made the blueberry muffins and tried the substitution with just 2 muffins, then had to make a whole batch today because they are my new favorite.
Why haven't I heard of these before?! Just a tiny bit sweet, with the goodness of fresh strawberries baked in. Strawberries are my favorite! I just feel so bad for people who don't like them (I'm looking at you Leta-Kaye!) because almost all my favorite recipes include strawberries.
I've shared the recipe below for the blueberry muffins, and if you are up for something new, try it with strawberries before they are totally out of season and cost $5 and have no flavor.
Anyway, delicious they truly are, and as for safe, well, they are a safer topic than the botched job interview of last week, my oldest starting Kindergarten (and me crying, even though I swore I wouldn't get all emotional), potty training in progress with Sam (IS there any progress?), and my horrible hair inadequacies trying to help my baby girl look like a girl. I tell you, I was ready for some Success I could share with the world, which today came in the form of a strawberry muffin. Enjoy!
Sara J's Blueberry Muffins
1 3/4 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries (or thawed frozen blueberries)
1 egg
3/4 cup milk
1/3 cup melted butter
Mix dry ingredients in a bowl. Mix wet ingredients and add to dry ingredients, along with berries, stirring JUST until moistened. DO NOT OVERMIX! Batter will be thick and lumpy. Put in paper-lined muffin tin. Bake at 400 for 20 minutes. Makes 12 lovely muffins.
