I made homemade blueberry muffins this morning.
Freshly baked homemade blueberry muffins
The recipe calls for 1/3 cup sugar. I substituted the artificial sweetener, Splenda, for the sugar. I used frozen blueberries, the blueberries being those which I picked this summer with my friend Bonnie. The muffins taste as good as they look.
As I prepared this batch of blueberry muffins, my thoughts went back to another day 12 years ago, when a neighbor’s daughter helped in the preparation of another batch of homemade blueberry muffins.
I can’t recall preparing homemade muffins since that one day in July. Since then, I have purchased store baked muffins or used a ready-to-bake muffin mix. I have about 2 quarts of blueberries in the freezer. I will prepare more blueberry muffins in the near future.