delightfully chaotic


She is
chaotic; a
beautiful mess.
Loving her is
a splendid

– Steve Maraboli


Blueberry Muffins

Adapted from the Food Network


three quarters cup butter, softened
one and a half cups sugar
three eggs
two teaspoons vanilla
one cup sour cream (I used the full fat kind. Go big or go home.)
quarter cup milk
two and a half cups cake flour
two teaspoons baking powder
one teaspoon baking soda
half teaspoon salt
two cups frozen blueberries
zest from one lemon


Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with liners and set aside.
Using a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well between each addition. Mix in vanilla, sour cream and milk. Give it a good mix.
Sift in flour, baking powder, soda and salt. Stir until just barely combined. Fold in blueberries and zest.
Spoon into liners – these muffins don’t rise much, so fill the cups all the way. Bake for 25-30 minutes or until an inserted toothpick comes out clean.



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