Over the course of time, we tend to shift away from people. Not because we don’t epically love and respect them, it’s simply because life changes our paths. But when you make the effort to come back together your relationship connects without issue, without delay, and filled with hugs and laughter.
I got to reconnect with not one but TWO awesome-sauce friends within days of one another. Whoop! I was so excited for my friend Terri to come visit I baked. The plan, yeah, I made a plan, was to make homemade blueberry lemon muffins. As you know, blueberry lemon is my absolute favorite combo. Now, where did this plan go awry? Oh, it did, seriously.
Soooo, I’m chillin’ in the kitchen listening to my favorite band, Blue October, and makin’ muffins. I pulled out every ingredient. Every. Single. One. This is important for you to understand. I sifted flour and measured perfectly. I creamed, and folded and tucked them beautifully into the oven. About ten minutes in to their 30-minute baking time I was like, “Something seems off.” I scanned my workstation and looked at all the ingredients and checked them off until I got to the…BLUEBERRIES! I forgot the flippin’ blueberries in blueberry lemon muffins! OMG!
The saving grace is the lemon popped and the drizzle frosting took it over the top. So now I know I can make amazing lemon muffins in a pinch. You can laugh. It was so funny that I am comfortable sharing. You know me, I can’t hold back so the recipe is at the bottom of this post. Don’t forget the blueberries or do, it’s great either way.
With that I need to do a quick refill of the cuppa. Meet me in the kitchen and let’s fill up. I still have a few of those muffins left if you would like to try one (or two). Meet me out on the reading rug and I will regale you with the story of reconnection number two.
Friend number two, er, visit number two. Number two just feels wrong. Anyway, a wonderful friend reached out to help me with marketing and promotion for my books online. (Did you know I’m an author? #3 will drop this month!) I took a trip to her beautiful home. I’m not kidding, it is stunning. I was greeted by a fountain in her front yard. A FOUNTAIN. So pretty. And then…kitties! Crista has two sweet fur-babies. I just wanna hug ‘em and squeeze ‘em and take them home but I resisted. Barely.
She showed me reports and charts and how to create ads and prepping all my posts on Later.com and and, and, and…we talked. It had been a long time since we sat together and chatted about life. She is a wonderful Christian author. Click the link below to see her book(s). The Hubs truly enjoyed them.
Back to our chat. It bounced all over the place, but we needed the time to reconnect. When you speak with her you can feel that she truly cares about you, your needs, and all the things you are going through. It was an equal give and take of respect and friendship. Balance.
I look forward to spending time with her again. Next time she will come to my silly little Hobbit Hole. It will be a journey of faith and acceptance of crazy Chiweenies, angry cats, lots of hair, and the Hubs.
Crista, I promise you won’t get bit but the hair…you get to take that home with you.
It was a wonderful week of friends, visits, chats, and LEMON muffins. Thank you to Terri and Crista for opening their arms and welcoming me back into their tribe.
Until next time, make some muffins and reconnect with someone you haven’t visited with in a while. It will brighten your day.
The Best Easy Jumbo Blueberry Muffins Recipe– found on Pinterest by Sweet Cs
- ½ cup butter, softened
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract (I also added 1 teaspoon lemon extract)
- 1 teaspoon fresh lemon juice (can use lemon zest instead for even more flavor)
- ½ cup buttermilk (can use milk if you don’t have buttermilk on hand, but we love the flavor buttermilk provides to this recipe)
- 2 cups all-purpose flour
- 1 ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups blueberries; or 2 cups frozen blueberries, thawed; or 2 cups rehydrated blueberries (we often use dehydrated blueberries since they don’t sink when mixing, as pictured in this post)
- 3 teaspoons sanding sugar
- optional: 2 tbsp melted butter
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together the butter and 1 ¼ cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in the eggs, one by one, making sure you beat well after each addition.
- Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
- Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
- Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
- Line a 6-cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
- Fill with batter – leave ⅓ muffin tin/liner for muffins to rise above.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking until cooked until toothpick inserted comes out completely clean.
- Remove muffins from tin and cool at least 30 minutes.
Polish your sparkle and keep twirling.
Find joy. Be joy. Enjoy.
I’m always looking for new friends!
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Universal Code for O-B*tch-uary: https://books2read.com/u/bOZe8o
Universal Code for Sin Full: http://books2read.com/u/m2Vdqd
Author Page: amazon.com/author/nellawarrent