{Perfect} Blueberry Muffins ~ With Video

Shall we discuss breakfast? Blueberries? Butter, perhaps?

I believe so. And then ~ I just may ~ share my first ever video. {yay!}

Let us begin… There are muffins involved…

Breakfast. Though typically regarded as a meal of upmost importance, its conventional fare has never appealed to my somewhat selective taste. Despite my aversion to eggs, bacon, orange juice, etc., I do consume a little something early each morn, solely to sustain my energy until the standard midday luncheon. My preference is invariably a sweet treat of some sort: maple & brown sugar oatmeal, sugary cereal {sans milk} – froot loops and lucky charms = my recent favorites -, or Greek yogurt accompanied by plump, ripe berries, a vibrant, cubed mango, possibly sliced banana? Oh, and muffins, of course! Muffins, muffins, muffins…

The first baked good I truly mastered.

Blueberries have been my fruit of choice this season, a flawless addition to the wide array of cool, summery snacks currently in rotation within our household. The vivid, itty bitty delight embodies a classic, rustic perfection, one I have, as of late, come to recognize, love, and fully appreciate. A surplus of this particular berry led to multiple batches of the best blueberry muffins ~ my family was thrilled.

Yes, the best. Not a phrase I utter lightly – or often -, I most sincerely assure you.

And now… the news I have to share.  Vimeo. I have officially joined ~ yippee! Your follow would mean so much to me: Click Here to view my profile, along with my first video {also featured below}. As for YouTube, find me Here, and I encourage you to – maybe? – subscribe. This ‘video’ is simply an interesting how-to slideshow, of sorts. I am not quite sure how to accurately describe it… why not see for yourself?

{Perfect} Blueberry Muffins. Enjoy! [note: music plays in the background, so if you happen to have your volume up, be prepared for the sound]

It is far from faultless, but I thoroughly enjoyed the process of creating such a project and am eager to both practice and improve over time. Your thoughts?

Presently, however, the video shall be set aside. As promised above, the time has come to converse about {write about?} butter. I prefer butter of the unsalted variety. Why? Each dairy company adds a different amount of salt to their salted butter products. You’re then unaware of exactly how much salt your butter contains, and will be likely to misjudge the quantity of salt your recipe requires, even while attempting to adjust the numbers accordingly.  Simply use unsalted. Measure the salt yourself. It’s better that way. {Refer to this Joy the Baker post for more information}

{Perfect} Blueberry Muffins, for example. Four tablespoons unsalted butter. One-half teaspoon salt.

Incredible, in all respects.

I think you’ll love them. Absolutely love them.

And so, I now present you with the recipe…

Enjoy!

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