I was doing my usual blog browsing last week and stumbled upon a recipe for Blueberry Muffins from The Brown Eyed Baker. Well, I didn’t have a hankering for muffins before I saw this recipe and the mouth-watering pics but I certainly developed a craving afterwards! It just so happened that I had some berries in the fridge (gotta love superfoods) that were on their last legs (still edible, just not amazing on their own). Yup, this was happening.
I enjoy baking but it’s not something I do on a regular basis. It’s challenging enough coming up with the ideas and finding the time to make dinners- who has the energy to bake? Luckily, I had some spare time so I decided to take advantage of that. When I get around to baking, since it’s not so often, I usually stick to the recipe and employ the “everything in moderation” rule. In general, I abstain from sugar cookies because I have a hard time being directly responsible for 2 sticks of butter going into one dessert. This muffin recipe was relatively healthy as far as desserts go but I felt there was still room for improvement.