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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