Monday, May 21, 2012

Lesson #134: Blueberry Poppy Seed Muffins

Now that I'm somewhat back baking and cooking after my kitchen being torn apart (we just ordered our new appliances and granite counter tops should be installed in about a month!), I can get back on track with posting recipes.

I made these muffins a while ago and they were FANTASTIC for breakfast. I loved how light the batter baked up and they were not too dense. The blueberries and poppy seeds are complimented with a touch of almond flavor. This is definitely a "keeper" recipe!

LESSON LEARNED: These are best served a day or two after you make them. The recipe makes a lot, so freeze the extra muffins.

Recipe for Blueberry Poppy Seed Muffins

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