So . . . these blueberry swirl muffins are the bomb. Like, blueberry flavor overload and a dense-but-not-too-dense muffin with a browned buttery crust. But . . . they do look . . . different. I say they look romantic and moody and unique and cold-winter-day-cozy.
Dad called them smurf scat. -_- I have such a supportive family.
They say the key to a happy marriage is honesty. I say it’s a good bargaining chip! (Whoa – don’t worry. Kidding.) Buuuuutttt it is handy to have in your back pocket on those mornings that it is -6 degrees outside and your turn to walk the dog. David knows that he can pretty much get me to agree to anything in the world if he offers up a muscle-obliterating back massage. I know I can pretty much get him to agree to anything in the world if I offer up . . . blueberry muffins.
I fell completely and utterly in love with these banana macadamia nut muffins after our trip to Kona. And I wanted that buttery crust and dense crumb in a blueberry muffin form. So I went to work and ta da! As soon as I saw the color of the batter, I had my doubts. I mean, yes–I knew that weird gray-ish blue color came from an incredible crushed blueberry mash that was folded into the batter. But WHOA.
When the muffins came out of the oven, I made the mistake of texting a picture to Mom and Dad with the explanation that a smurf had taken a dump on my counter. (As established previously with “oreo balls,” I can’t be trusted with gourmet food talk or recipe naming.)
But you GUYS. These blueberry swirl muffins tasted AWESOME. Not overly sweet. Browned crust. My favorite way to eat these blueberry muffins is warm, with a smear of butter and a dollop of extra crushed blueberries. They are perfect for breakfast, brunch, or an on-the-go snack. And just try not to smile when you think of smurf scat muffins. 😛
Nutrition & Macros per Muffin: calories: 152 carbs: 22 g fat: 7 g protein: 2 g
(Assuming you made 15 muffins total.)