Cookies, Coffee and Chaos

I promise to always be 100% with this blog. Too many times bloggers set up unrealistic expectations. Trust me I have been there and looking at those perfect cookies and brownies sets the bar mighty high. I expect excellence in my baking endeavors, even if it’s my first time with that recipe. As with everything in life, I need to remember to give myself grace. Not every recipe will be perfect; sometimes the biscuits will burn because a little boy needs his momma in that moment. I love to bake, but I love my babies more.

Muffins. Simple. Easy muffins. These are the best blueberry or chocolate chip muffins I have found yet. This recipe is out of a magazine from many years ago that I saved to use and now it is one of my favorites.

Scroll to the end to see the raw version of just how sideways baking can go…..

Ingredients:

Directions:

Preheat oven to 375* and line 12 muffin pan cups with liners, or grease muffin top pans or 24 mini muffin cups.

Combine flour, baking powder and salt in a bowl, set aside.

Beat butter and 1 cup of sugar in a large mixer bowl until light and fluffy.

Add in eggs, beating well after each addition.

Add dry ingredients alternately with milk and vanilla, beginning and ending with dry ingredients, until batter is smooth.

Crush 1/2 blueberries and add to batter. Fold remaining berries into batter with spatula. (Or add in chocolate chips)

Sprinkle with remaining sugar if using blueberries.

Bake for 30 minutes, however, start checking your mini muffins earlier or you will end up like I did, see below. But do check all muffins earlier than that time as all ovens are different and make bake faster!

My mini muffins didn’t quite turn out exactly like I had planned.