When the farm stand up the road can’t sell pints of blueberries fast enough, I buy multiple pints and use ’em up! My Instagram is filling up with blueberry-full photos and recipes – I’ll eat them alone or with greek yogurt, kefir, oatmeal, and now, muffins!
Breakfast at the happy home today: Farm-fresh bluebs and raspberries with kefir and ground oats and flax seed meal 🙌🏼😋 🍓 🍴 😋 #breakfast #fresh #food #foodphotography #yummy #eat #eatclean #eatfresh #buylocal #fruit #berries #oatmeal #kefir #probiotics #antioxidants #feedyoursoul #feedme #feelgood #fabulous #friday #morning #summer
I used to be a corn or chocolate chip-only kind of muffin girl but friends, my world view has expanded. Summertime brings fresh berries, and who am I to deny the tasty goodness of blueberries? Not to mention the much-lauded health benefits (heart, brain, cancer-fighting-booster) all wrapped up in one plump little package.
For those of you, like my husband, who are not blueberry fans, I hear you. Swap out the bluebs for chocolate chips, and we’re back in business!
Here’s another beautiful thing about making muffins – it requires patience and slowing down a little. Admittedly, I am too busy to slow down most of the time, but that statement itself is a little contradictory. Who put all that stuff on my to-do list in the first place? Yep – yours truly. So when I made the top three priorities list in my Bullet Journal yesterday morning, I added “bake blueberry and chocolate chip muffins.” On particularly busy days, I’ll do the same thing with yoga or meditation. Anything I want to prioritize, I add it to my short list (if I get these three things done today, it was a success! and if not, I’ll try again tomorrow or determine if I still want to prioritize them). Then I make it happen as often as possible.
On my drive home from work yesterday, I remembered my commitment to bake muffins, and started thinking about how peaceful it is to lay all the ingredients on the counter and turn on the Vocal Jazz/Classic Standards Pandora. I lifted the apron over my head and tied the strings behind my back, washed and dried my hands, and settled into my baking project.
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I humbly invite you to join me on this peaceful adventure of baking deliciousness – it fills our home with smells of chocolate or berries, sugar and flour (white whole wheat!), and memories of baking with family.
Here is yet another fabulous Cooking Light recipe – Blueberry-Sour Cream Muffins with this headline, straight from their new cookbook Amazing Recipe Makeovers: 200 Classic Dishes at 1/2 the Fat, Calories, Salt, or Sugar!
Mmmmmuffins!!! SOOO delicious and my house smells like chocolate and blueberries (Matt doesn’t like blueberry muffins so his loving wife made a chocolate-chip batch for him☺️) I have to admit, I planned in the morning to make these last night, and on my way home from work I really looked forward to unwinding through the peaceful process of baking. It reminds me of patiently measuring flour with my Grandma, and makes me focus on only the recipe so anything else falls away. We sat down to eat dinner while they baked, and this morning we have MMMMMMUFFINS!! Recipe to come on the blog, this one is too good not to share!! 🏡 ✌🏼️ 😛 #cookcl @cookinglight #recipe #love #muffins #baking #blogger #wholewheat #chocolate #chips #blueberries #farmfresh #breakfast #mmm
A photo posted by Eliza – A Happy Wife (@happywifecreativelife) on
Blueberry-Sour Cream Muffins
1. Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
2. Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork.
3. Weigh or lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a bowl, stirring well with a whisk.
4. Place remaining 2 tablespoons butter, sour cream, granulated sugar, oil, vanilla, and egg in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until combined. Fold in blueberries. Divide batter evenly among prepared muffin cups. Sprinkle evenly with topping. Bake at 425° for 5 minutes. Reduce oven temperature to 375°; bake an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.
I hope you enjoy both the final product and the slow-things-down, peaceful process of baking them. Both baking and the resulting muffins brought me lots of happiness and deep sighs of contentment…ahh 🙂
A Happy Wife