Okay… when I saw this recipe, I didn’t really believe that these muffins could be “to die for”. But they are. These are the best muffins I’ve ever made. Ever. And super easy.
I got a bunch of blueberries on sale at the end of the season and froze them. And boy, am I glad I did!
One cool thing about this recipe: It only makes 8 muffins. Awesome, since there were only 2 of us to eat them.
Look how fluffy and beautiful!
All eight of these muffins are gone as of this morning.
My only change to the recipe: I halved the crumb topping. I think it was a good decision. I’ll probably make the topping with brown sugar instead of white next time. And there will be a next time. Possibly this week, even.
Fall just makes me want to bake! One of M’s favorite desserts is pumpkin pie, and it’s precisely the time of year for pumpkin anything! So, since Seth was coming over for dinner and football on Friday, I made pie.
Note to self: remember to take pictures of baked goods immediately after removing from oven. Before the boys get to them. ;)
In my mind, the only pumpkin pie recipe is Libby’s, straight off the can of pumpkin. And, while I usually pride myself in making beautiful and delicious pie crusts, I cheated this time and bought the deep-dish ones from the freezer section. Mrs. Smith’s brand is my favorite, and well worth the extra pennies over the generic crusts, in my opinion.
I am a Libby’s girl too.
Only the best! ;)