I always love coming downstairs to a clean kitchen, but not a perfectly immaculate kitchen. I like it to feel lived in and not too precious, but still clean and organized. We keep our liqueur neatly on a shelf, along with cutting boards and appliances we don’t use regularly. On the counter, we keep things we use more often, like our KitchenAid® Artisan® Mini Mixer.  It makes my impulsive baking habits really easy.

My favorite fruit as a little girl was blueberries, and I was having a craving for some blueberry muffins! Even though it is summer, we had a bag of frozen berries in the freezer, and wanted to use them up. These muffins are more rich, moist, and dense than light and cakey but they feel more filling that way and are definitely delicious.

The recipe is below!

 

INGREDIENTS:

1 CUP ALMOND FLOUR

3/4 CUP ALL PURPOSE FLOUR

4 OZ BUTTER, BROWNED

3/4 CUP NANCY’S (OR OTHER TANGY) YOGURT (WHOLE FAT)

1 CUP OF BLUEBERRIES FROZEN OR FRESH

2 EGGS

1/2 CUP HONEY

1 tsp SALT

1 tsp BAKING POWDER

Preheat the oven to 350.

 

Place the butter in a nice heavy saucepan and stir carefully until nice and golden and smelling delicious.

Set aside.

Place the almond meal, flour, baking powder, and salt into the mixer, and stir on low. Add the honey, yogurt, and eggs. Mix on low. Add the butter to combine.

Grease 10 muffin tins with butter, and fill them halfway. Sprinkle the blueberries on the top!

bake for about 15-20 minutes or until they are browned on top.

Sometimes you just need a simple pick me up. And blueberry muffins are the perfect solution….

Recipe is adapted from Donna Hay’s recipe for friands.