Hey y’all! It’s been a rough couple weeks but I’m back to cooking, baking, eating, and blogging. Hopefully, I’ll be more consistent for a couple weeks before my upcoming crazy travel schedule.
This week’s breakfast is whole wheat blueberry muffins. I decided to use fresh blueberries. Except for omitting the sugar topping and limiting the butter from the glaze, I followed the recipe exactly. Since no type was specified, I used almond milk. I also chose honey from the options for sweeteners.