We might be two weeks away from my due date, but truth be told, today is the day I’ve been eagerly anticipating all summer! (Kidding, Unborn Ava! If you end up reading this in the future, know that your birth far outranks any exciting blogging milestones I will ever have… even when they involve Better Homes & Gardens. But then, why am I assuming that when you learn to read, your material of choice will be archived posts from your mother’s food blog? I think I’m safe here.)
Anyway, today I am contributing a guest post over at the Better Homes & Gardens food blog, Delish Dish!
I was thrilled when they contacted me about making and photographing a BHG recipe to share with their readers. (Even more thrilled when I noticed that the recipe I selected on the BHG site turned out to have no official photo to go with it. I like feeling like my contribution was extra-helpful in that way… now there’s a photo to go with that recipe!)
It was tough choosing from such a vast collection of recipes, but I eventually landed on their Blackberry Sour Cream Muffins. For one thing, they sounded just killer. (I heart carbs.) For another, Elsa always enjoys helping out in the kitchen when I’m making baked goods. And most importantly, breakfast is my absolute favorite moment of the day. I do not take for granted the blessing it is to be a stay-at-home mommy and enjoy slow mornings with my little one over the breakfast table. I sip a cup of my favorite coffee and we just while the morning away. It’s total bliss. So I think I gravitated towards a breakfast recipe because I knew that (between me and her), not a single one of those muffins would go to waste!
And I’m delighted to report that Elsa, who doesn’t usually prefer blackberries (probably because of the seeds), ate these muffins by the handful. Then repeatedly begged me for more. A definite winning recipe, Better Home & Gardens!
Hopefully a few of you still live in parts of the country where you can find good blackberries right now. I made these muffins in mid-summer when blackberries were in peak season, but the muffins would be just as glorious with frozen berries at any time of the year. (Raspberries would also be a delicious substitution.)