There was no intention of breaking from the blog this month. In fact, I was hoping for a resurgence and/or some updates to the overall appearance of things, but clearly that has not happened. I don’t want to be a blogger that disappears for no reason all mysteriously-like.
So in the spirit of honesty, here is what I’ve been doing in no particular order: working too many hours at DNA camp, trying to rest up from vacation/travel hangover, trouncing around Manhattan with Lynn seeing Broadway shows, getting my nails done, watching my grandmother pass away and help with the events afterwards, being in Michigan, playing with my friends kids, watching three seasons of Oz, drinking a slightly alarming amount of pinot grigio, and reading trashy romance novels.
There are some causes and effects in that list. I’m working really hard to focus my goals and not be a Debbie Downer. At this point, I want to push forward with a positive attitude and live a life worth living. That has to be the biggest take-away from my grandmother’s life; live everyday to end. Go to lunch with your friends, golf, bowl, spend all remaining time with your family, laugh, pray, believe, and be thankful for the energy to do it all. I hope I inherited my grandma’s energy as much as her beautiful skin!
Now that I’m done crying (kidding, not kidding), let me tell you about my muffins. Some of the best muffins I’ve ever made (not kidding)! Rhubarb is my new friend and paired delightfully with the blueberries; a streusel topping is always welcome to the party. The muffins are tender, moist, and full of fruity freshness. Make these happen!
One Year Ago – Chocolate Malt Ice Cream with Pretzel M & M’s
Blueberry Rhubarb Streusel Muffins
Adapted from Warm Vanilla Sugar
Yield – 14 muffins
4 tablespoons brown sugar
1 tablespoons flour
2 teaspoons oil
1/2 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla
1/2 cup buttermilk
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup finely chopped rhubarb (about 3 stalks)
1 cup blueberries
- Preheat the oven to 350 ˚F and line the muffin tin with liners.
- Make the streusel topping by mixing all the ingredients together in a small bowl, set aside.
- Beat the butter and sugar together in a medium bowl until light and creamy. Mix in the eggs, vanilla and buttermilk.
- Add in the flour, salt, and baking powder and mix until just combined. Stir in the fruit.
- Use a standard size ice cream scoop to portion the batter evenly among the muffin tins.
- Spread the streusel on evenly over all the muffins and press down lightly. Bake for 20-25 minutes or until tops begin to brown and a toothpick inserted comes out clean.
- Let cool completely before storing in an airtight container.