Muffins!

Although it is not my favorite food network show Ina Garten's Barefoot Contessa has, in my opinion, the best recipes. They are dishes that everyday working people can make. She does fancy, she does rustic, she only has friends who decorate her table. Her muffin recipe I hope will never fail me. Here is her original recipe 

1 1/2 sticks unsalted butter, at room temperature

1 1/2 cups sugar

3 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

about 1 cup sour cream

1/4 cup milk

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries, picked through for stems

Bake 25 minutes at 350^o

My mom has a thing about sour cream and we never have it in the house unless my dad and I want some latkes. So to start off I replace the cup of sour cream with a cup of Chobani plain Greek yogurt. This is such an easy substitute for sour cream and should be the first thing that should be switched out because it doesn’t change the texture of taste at all, but cuts down so many calories.

Next I completely ignore the amount of fruit. I have made some terrific chocolate muffins with small bitter sweet chocolate chips and I put in however many I like. The same with blueberries, if I am in the mood for a lot of fruit I go crazy and add a whole bag, I also add other fruit. The more the merrier!!

These muffins turn out to have big crisp muffins tops with melt in your mouth centers that are cakey but so moist. The mixture of peach and blueberries are perfect, they both do not have over powering flavors but make the muffins have beautiful pockets of color, and delicious fresh fruit flavor.