It’s been one of those weeks where I just can’t seem to focus. Monday felt like Friday and the whole week I just felt upside down. I don’t know if it’s just January or what’s going on but I need to get back to the groove I found in December.
When I can’t focus and I’m trying to get back on track I tend to do what all home cooks do, right? I bake. Baking always seems to clear my mind and bring me comfort. When I’m really trying to find my way, I usually dive into a new a recipe, get my hands dirty with butter and flour and hope for inspiration and clarity.
So, when I was feeling all over the place earlier this week, and my mind was moving in a million directions, I set out to make these Blueberry Muffins. There really wasn’t any rhyme or reason to making them except that blueberries, which I am fairly certain are out of season, were an incredible steal at the store.
These muffins are so moist and buttery. I’m not one for sweet breakfast foods but I devoured two of these this morning. Which I wouldn’t recommend because they are definitely on the rich side (but oh so worth it). I added just a pinch of lemon zest to the batter, and a dash of cinnamon to the streusel and they were melt-in-your-mouth perfection.
While I’m still feeling a bit spastic, the baking did seem to point me in the right direction. Although I may need to whip up a cake or pie or something this weekend to help me stay focused!
Click here for the full recipe for Joy the Baker's Browned Butter Blueberry Muffins and for a slightly healthier version check out Garnish With Lemon's Blueberry Lemon Poppy Seed Muffins.