BlueBerry Muffins and Running around

BLUEBERRY MUFFINS

A crate of Fresh Florida Blueberries arrived at my front door!!! My mom came to visit and brought blueberries from the Webster farm. They were So fresh and perfect by themselves, but I had so many that I had to make some blueberry muffins. I found this recipe online and liked the different texture they had compared to a regular muffin. They were pretty doughy and very moist. Get some blueberries and buy them from FLORIDA, they are at their peak in taste.

Florida Blueberry Muffins

Recipe from Smitten Kitchen (one of my favorite blogs!), originally adapted from Cook's Illustrated

The line up:

5 Tbs unsalted butter, softened

1/2 cup organic sugar

1 large organic egg

3/4 cup organic sour cream or full-fat greek yogurt

1/2 tsp grated lemon zest

1 1/2 cups all purpose flour (I used 3/4 cup of whole wheat flour and 3/4 cup all purpose flour)

1 1/2 tsp baking soda

1/4 tsp salt

1 heaping cup fresh Florida blueberries (can use frozen if fresh aren't available)

Directions: Preheat oven to 375 degrees F. Line a muffin tin pan with paper liners or spray

each cup with nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then add the sour cream (or yogurt) and lemon zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of the dry ingredients into the batter. Mix until combined and then sift the remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be very thick. Scoop with an ice cream scoop into the muffin tins, filling about 3/4 of the way full. Bake for 25-30 minutes, until the tops are golden and the center is cooked (insert toothpick to check the center). Allow to cool or enjoy right away!

In other news, I have been jogging a little bit lately. It helps that I got a great new pair of kicks! I am obsessed with these shoes and already own two pair:

Jogging has always been so hard for me but something I aspire to do. The weather has been perfect for jogging which helps a lot. As long as I can find a relatively flat path, I can jog for a while. When it starts to get mountainous I get exhausted quickly. I have been keeping track of when I jog in my workout log on the left.

Plus, what is the best way to take water with you? Do I need one of these running belts or a CamelBak Charm????

Please send inspiration my way and any running tips that you may have...