This morning I went to the gym for no other reason than to earn the right to gorge myself on French fries tonight. I mean, right now. I mean, what?
This morning I also became the person who responds to emails on the elliptical.
Let’s be honest. My elliptical form is questionable at best. Apparently I struggle with balance on those little ski foot things? I don’t know. Moving arm handles and spinning feet thingies and tangled headphone cords and reruns of Real Housewives just seems like a little too much to handle all at once.
Add email into that mix and things are not pretty.
Oh, and Autocorrect? I won’t give you details, but just know that things got out of hand quickly.
After the email at the gym fiasco, I most definitely made white chocolate blueberry muffins for my grandma’s birthday. Then I lied to myself about them being for my grandma’s birthday and ate most of them for myself.
And now I have a perfectly fluffy, vanillaey, blueberry-and-white-chocolate-loaded muffin all over my iPhone because I’m an obsessive email checker. STOP.
If you’re a genius, you’ll make these fluffin’ muffins and eat all the batter. And pick out the white chocolate chips.
Whoops. I didn’t say that. But I totally did.
These white chocolate blueberry muffins are loaded with sweet juicy blueberries and white chocolate chips. Perfect for a cozy Saturday morning.
- 1/2 cup sugar
- 1/4 cup softened butter
- 1/4 cup milk (I’ve also used greek yogurt)
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon lemon zest (more or less to taste)
- 1 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate pieces
- 3/4 cup fresh blueberries
- Preheat the oven to 350.
- Beat the sugar, softened butter, milk, egg, and vanilla.
- Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it’s too thick, add a little more milk.
- Add white chocolate and blueberries and stir gently so you don’t break the blueberries.
- Scoop into greased muffin tin and bake for 13-15 minutes.
Frozen blueberries can work, too, but just be careful when you stir it all up so they don’t break.
I’ve also used diced strawberries instead of the blueberries and that worked well, too! Sprinkle some flour and sugar over your strawberries to keep them from getting too mushy.
Ok, quick check-in. Pinch of Yum went into a black hole of internet on Wednesday and it finally emerged on Thursday afternoon. It was sad but I was secretly happy, because I was nervous about you watching the book reveal video anyways.
No, just kidding. Sort of. Lip bite.
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And now go make a muffin.