Wednesday, September 29, 2010


I never craved strange things when I was pregnant but when I am not pregnant is when I eat weird things. Lately I have wanted to eat steaks and baked potatoes over and over. All I ever want is a nice thick still mooing at me steak with a potato loaded with sour cream. I eat a baked potato every day and that is not an exaggeration. I do not crave the potato I crave the sour cream. Why I don't just make a dip out of it, I don't know. I buy a pound, yep I said it a pound of sour cream EACH week. It's disgusting. Who on earth can really consume that much sour cream in a week, this girl. My husband does not like sour cream so I know its me. I believe he is tired of eating steak and potatoes. But is a good sport and just keeps eating it.

This morning I woke up and not 10 minutes later I wanted a blueberry muffin. I pulled out my phone and searched for a recipe that I thought would be good. Of course I landed on a Martha Stewart recipe. The only thing I did not have was blueberries. {Little did I know I had a bag of frozen ones in the freezer.} So I whipped up the most amazing blueberry muffins. Kylie has always loved blueberries and enjoyed 2 entire muffins. I stuck to just 1.
That is a sugar topping!

Makes 1 dozen

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg

Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

It was quick easy and delicious! Now after talking about potatoes I will be making one for lunch!

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