You had to see this coming.
No?
Blending a piece of pie with ice cream isn’t the obvious way to use up leftovers?
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There is not one single thing I’d change about this pie. It’s perfect. In fact, next time — and there will be many ‘next times’ — I’ll probably double the recipe. Or triple it. I seriously want to eat this every day for the rest of my life. And it’s not like all that pie would be bad for me… I’d be eating lots of fresh blueberries which are, of course, naturally good for you! Run to the market, grab a few pints of blueberries, and make. this. pie.
There is possibly only bad thing I can say about these muffins: they’re in the kitchen and I’m strewn across the couch in the living room.
That means we’re separated by at least 20 feet, and that’s too much. Blueberry muffins. Is there anything more delightful? I mean let’s be honest: muffins, in general, make cake an acceptable form of breakfast. I’m down with that. And these muffins? Well, they’re pretty delish. Soft and moist with bright flavors from the lemon zest, they’re just flat out yummy. There are probably as many muffin recipes as there are food blogs out there. I’m not saying this is the best blueberry muffin recipe bar none (I’ve only ever tried a few), but it’s certainly the best I’ve come across so far. They’re not loaded with stick after stick of butter (sorry, butter lovers), but that’s part of what I love about them. I’m used to muffins being completely indulgent and over the top. I can safely keep these muffins around the house, munch on them throughout the week, and know that I haven’t completely sabotaged myself. So there you have it: a blueberry muffin recipe that is husband-tested and doggy-approved. In honor of Pi Day; in honor of our 8-year anniversary; in honor of the fact that warmer weather and farmer’s markets are just around the corner, I bring you blueberry pie. |
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