It's been a hectic week, a rollercoaster week, but it ended really well. I'm heartened, encouraged and very thankful that it did. Looking forward to more good things coming my way :).
Reading through Okashi once again, the blueberry muffin recipe caught my eye. Most likely because of the delicious looking picture, but also because of its lovely brown hue spotted with cream coloured crumble topping. Honestly, I'd always preferred muffins made with oil, as they tend to yield softer, fluffier muffins that I can keep for days without turning hard. I also tend to prefer the muffin method of mixing which blends the wet and dry ingredients separately before combining them together. This particular muffin recipe goes against all of that, using butter in place of oil, and the creaming method instead of the muffin method. It was easy enough to put together and the recipe made just the right amount for 6 muffins.
This recipe yields denser muffins which taste best warm. I love the buttery crumble topping with the added ground almounds cos it gave the muffins a nice crunch. Taste wise, I still prefer my muffins made with oil and the muffin method.
Nevertheless, blueberry muffins are always great for breakfast!