The holidays are fun but I love it when they are over and the New Year begins. I know … I sound like the Grinch but I love the feeling of getting back on track. Do you get super energized in January? I do - and it’s been worse this year because I have been watching “Tidying Up with Marie Kondo” on Netflix. The show has inspired much tidying on my part. Which is great but tiring and overwhelming at times. I am loving the boxes though and the folding - life changing for drawers.
Now the antidote for tiredness and overwhelm coming from tidying, too much work, the news and our rushed life in general is right here on the blog - that’s right blueberry muffins.
Sit back and close your eyes...imagine buttery sweetness, light textured fluffy crumb that melts in the mouth, the slight tang from the buttermilk or sour cream, the zing of the optional lemon zest and the blueberries bursting with flavor. Pair this with a steaming cup of coffee or tea and it’s Bliss - hence the title. All the madness can be forgotten with each delicious bite.
I love big muffins - big Texas style muffins - so big that I can go breakfast to dinner without stopping. Normally, I am into miniature pastries and desserts but not when it comes to muffins.
You might like smaller muffins and this batter can be scooped into a normal 12 cup muffin tin or made into mini muffins. No matter what size I am in favor of muffin liners - so much easier to remove and one baking not with out them the crust of the muffins is more caramelized. Pair your scoop size with the cup size. And speaking of scooping usually for muffins you want the bottom of the scoop slightly rounded not flat.
Here are some scoop sizes - It’s good to have a variety - mine all bring me joy.