Laying in bed this morning, I decided that some homemade lemon-blueberry muffins were in order. My friend Alli is getting here this afternoon, and I wanted to make something yummy to have ready for tomorrow’s breakfast. Here is the recipe from Cooking Light. I always use at least half whole wheat pastry flour rather than all white and tend to use plain yogurt with a little milk in place of the buttermilk. Buttermilk would be fantastic, but I never have it on hand for spur of the moment baking. Kind of funny, but I think my mind was in la-la land while I was making these, because I don’t think I looked at the directions once and as a result these turned out a little chunkier than smoother as they usually do. Surprisingly, I really like the texture. Next time I’d love to make them with individual parchment paper folded into muffin cups you know like they do at Starbucks. That would make a great little gift for neighbors. Oh, funny thing about neighbors, in our new house we will be living right next to the Pastor of one of the biggest churches in town. I already told Steve, no more streaking in the backyard once we move…he, he, just kidding.

Started the muffin making off with some hazelnut coffee!!!