Lemon Almond & Blueberry Muffins

The freshest muffins bursting with blueberries. A little lemony and a little nutty, these breakfast muffins taste like spring. And because they’re only lightly sweetened, the almond flavor really shines through.

I’ve been away! I made these muffins ages ago from a little cookbook I found in the used bookstore, but then I ran off to the Dominican Republic for work and these muffins got buried along with two other recipes. I am procrastinator #1.

Also I caught a cold. It’s all sniffles and no appetite, except I really wish I had one of these muffins to sink my teeth into right now. They are so moist and toasty right out of the oven, with the lightest lemon scent to perk you up. I made two batches back to back, topped with sliced almonds and sprinkled with Turbinado sugar.

There is a story behind that. I originally made one batch. The day after Mark got back from Colorado we ate a couple of these muffins on the bus to work in the morning. Then he fainted on me! Turns out he had a broken knee, but not knowing that until the x-ray results came back, I thought, was it the muffin?? I had to make a second batch to reassure myself, but mostly to redeem the muffins. Because of course it wasn’t the muffin.

He shared the second batch with people at work and reported back, “Nobody believed I made them so they must be good!” And his boss said, “You know bonuses were already paid right?” Dangit! Gotta bribe the CIO with muffins earlier next time. The biggest compliment was from Mark himself though, who said, “They’re even better than dino egg oatmeal!”

I’ve never had dino egg oatmeal, but apparently little dinosaurs pop out of their eggs when you pour hot water into the oatmeal… I’m just going to leave it at that 😉