I have amassed quite the collection of shoes, clothes, and handbags over the past ten or twelve years.
Among all that stuff, I definitely have my favorites. Don’t we all?
There’s my comfortable, yet sophisticated gray sweater. That classic black pencil skirt. My fancy jeweled clutch perfect for a special occasion.
And my big, tall, patent leather platform sandals. I could probably go mountain climbing in them. Not that I have! I do wear them everywhere though. Seriously EVERYWHERE!
They’ve been to the grocery store, the mall, to see Katy Perry, on walks around the neighborhood, the farmers’ market, and more. They almost went to see Taylor Swift.
But then before the concert, I put them on and they felt … off. I couldn’t put my finger on it, but they just didn’t feel right. So I quickly changed my shoes and went on with my night.
Fast forward to a couple weeks later, and I took them to the shoe repair. It turns out, they are broken, like seriously broken. They shoe basically split in two! How is this even possible???
I hate to say good-bye to them, but I got a shiny new (purple!) pair on sale. I’ll have to show them to you soon!
I’m not even thinking about saying good bye to these Bakery Style Blueberry Muffins. They are giant, overloaded with blueberries and topped with an addictive crumb topping that I may or may not have kept picking off the baked muffins.
I made them with Almond Breeze Almondmilk Original. It’s the perfect milk for just about anything. I’ve used it in cauliflower soup, oatmeal, pudding, and pretty much every baked good you can imagine. It complements these fluffy muffins in just the right way.
These are the blueberry muffins of your dreams, so while its peak blueberry season, whip up a batch of these and then maybe another. They’re that good.
1 ¼ cups all-purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
1 teaspoon ground cinnamon
1 stick unsalted butter, melted
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
¾ stick unsalted butter, room temperature
1 ¼ cups granulated sugar
1 large egg, plus 2 large egg yolks
1 tablespoon vanilla bean paste
1 cup Almond Breeze Almondmilk Original
2 ½ heaping cups fresh blueberries
Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
Make the crumb topping. In a medium bowl, stir together flour, sugar, salt, and cinnamon. Add butter and stir until clumps of various sizes form. Set aside.
Make the muffins. In a medium bowl, stir together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in egg and egg yolks one at a time. Beat in vanilla bean paste until once again light and fluffy.
Alternately add flour mixture and almond milk. You should do 3 additions of flour and 2 of milk. Stir just until the batter is mixed. Stir in fresh blueberries until well distributed.
Using a regular sized ice cream scoop, scoop batter into the prepared muffin tins. Distribute crumb topping over muffins, pressing it into the batter gently.
Bake for about 30 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Martha Stewart
This post is sponsored by Almond Breeze Almondmilk.