I drew a comic strip about Betty Blonde and blueberry muffins a few days ago. That comic strip was not drawn on some random whim. Oh no, no, no. That comic strip was based on my recent experiences with making the most scrumptious blueberry muffin ever.
About two weeks ago, I discovered this “Blueberry Cream Muffin” recipe on Taste of Home magazine’s marvelous website. I measured, mixed, and added several large spoonfuls of sour cream and sugar to the batter. Needless to say, the muffins came out moist, rich, and delightfully dangerous to Dad’s diet.
I thought they could use a little improvement though, so I chose a different recipe. This one was entitled “Nutmeg Blueberry Muffins”. Now there’s nothing wrong with a bit of nutmeg in a muffin, right? Right. Unfortunately, I didn’t follow the recipe correctly and added a half teaspoon of powdered nutmeg directly to the batter when I should have sprinkled a little on top of each muffin while it was baking. A whole half teaspoon of powdered nutmeg does not do wonders to baked goods.
I want a blueberry muffin akin to Panera’s Wild Blueberry muffin. Sweet and chock full of berries inside, and crunchy on top. I suppose my muffins are not destined to be a culinary masterpiece, but there is still a ray of hope! Third time’s the charm they say! Right?
Right.