Also, I wanted to bring something to my husband and his co-workers and what better thing to bring than breakfast food? They work long hours and I happened to find a highly recommended blueberry muffin recipe. Muffins are easy to grab and go and in my opinion, they don't have to be just breakfast food.
Week's Menu Plan
Saturday: beef enchiladas with black beans
Sunday: ham, basil and mozzarella panini with corn on the cob
Monday: tilapia & cauliflower
Tuesday: lemon chicken with tabbouleh
Wednesday: pasta primavera (from the Everyday Italian cookbook)
Thursday: Vietnamese chicken pho
Friday: homemade pizza
Taken from: Smitten Kitchen
This makes about 10 muffins but could be easily doubled.
- 5 Tbsp. unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 3/4 cup low- or full-fat plain yogurt (I only had low-fat vanilla yogurt on hand); low- or full-fat sour cream would work well, too
- 1/2 tsp grated lemon zest
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)
-Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.
-Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick, closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. Fill no more than 3/4 of the way full.
-Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.