A couple weekends ago, Connor and I went to visit his grandfather on his 100-acre farm just outside Buffalo, New York. It was a relaxing weekend full of swimming, reading, champagne cocktails, and just enjoying the outdoors—something which I haven’t done a lot of recently due to the crazy heat wave we’ve been having here on the East Coast.
One of the most memorable parts, I must say, was devouring delicious, fresh, plump, warm-from-the-sun blueberries straight from the garden. Even though I’ve had my share of blueberries over the summer, none of them have even come close in comparison. Pure deliciousness!
In fact, I think I’ve been thinking of them ever since. So much so, in fact, that they were in the inspiration for my latest baking creation…
However, I wasn’t looking to create just any old blueberry muffin. I was ultimately hoping for one that wasn’t overly indulgent or sweet. Therefore, I looked to the internet for a little inspiration, substituted a bunch of ingredients, whipped up a batch, stuck them in the oven, and gave a little prayer. This was the end result:
*Nutritional Stats* ~170 calories & 5 grams protein/muffin
These muffins were exactly what I was hoping for and more—not too sweet, hearty from the whole wheat flour, juicy from the fresh blueberries, all with the added bonus of the slight crunch of almonds on top. The recipe also comes together incredibly quickly! Although these muffins are best the day of, they will last for days and are particularly good when served warm.
Now if only I could figure out how to grow some of those home-grown blueberries on my apartment balcony…