3 months. 2 weddings. 1 busy summer!
This past weekend marked the sweet finish to a busy, yet amazing summer! For those of you that don’t know, I married my husband on June 18. As this was the second marriage for both of us, we opted for a very small and intimate wedding. I quickly found out that even a wedding dubbed “small and intimate” carries the same nerves and stress as a 100+ person event! But even with all the jitters, last minute stresses, and hours and hours of projects I would want to live this day over and over again.
So I mentioned 2 weddings this summer. My older brother just tied the knot this past weekend! The weather decided to be quite mischievous. All week the forecast showed the wedding day as being the only day of the week it would rain. Now don’t start with the “It’s good luck if it rains on your wedding!”. No bride wants a rainy day. None! Anyway, as the hours passed and we got closer and closer to ‘go time’, the rain completely disappeared from the forecast and the sun made a spectacular appearance setting just behind the ceremony site. Many hors d’oeuvres and cocktails later the evening was deemed a huge success.
Now onto the yummy part.
These blueberry muffins are epic. The unique finish to these is that they aren’t topped with your plain ole cinnamon + sugar, Oh no. These get topped with nutmeg + sugar. Trust me, it makes a huge difference.
-2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup butter, slightly softened
-1 cup sugar
-1 teaspoon vanilla
-1/2 cup milk
-2 cups fresh blueberries
-1 tablespoon sugar
-1/4 teaspoon nutmeg
1. Heat oven to 375. Prepare your muffin tins by greasing and sprinkling with flour, do not use liners!
2. Sift together the flour, baking powder, and salt. In another bowl, beat the butter, then beat in the sugar, then the eggs, then the vanilla. Add in the flour mixture a little at a time, alternating with the milk. Lastly, stir in the blueberries.
3. Fill each muffin tin to the top. Mix together the sugar and nutmeg and sprinkle over each muffin. Bake for 25-30 minutes. Let cool in the muffin tins for 30 minutes before removing.
Source: Jordan Marsh