Lately I have been waking up at 5 a.m. I think it’s a combination of flying back and forth between London and New York all summer, fear of bedbugs and a total absence of hangovers. The other morning I was actually craving a hangover simply because I so desperately wanted to still be asleep. Anyways, my early morning activities have consisted of washing down all my spices and spice rack, laundering the sub-leasers sheets and emailing my grandparents. If I’m feeling really wild, I indulge in watching Netflix in bed on my iphone. Crazy stuff.
This weekend I was home with my family in Boston so I decided to take advantage of the peaceful, early morning kitchen and make blueberry muffins at the crack of dawn instead. I followed Smitten Kitchen’s Perfect Blueberry Muffin recipe.
http://smittenkitchen.com/2010/08/perfect-blueberry-muffins/
I used those tiny wild blueberries which were amazing – although difficult to stir in without dying the entire muffin purple. I opted for sour cream over yoghurt since good, full fat yoghurt has all but disappeared from the shelves of suburban US supermarkets. (This is a major pet peeve of mine). These muffins aren’t sweet so don’t expect that sugar encrusted NYC deli muffin. Do expect to win major points with your family even if you are 34 years old and have been mooching off their stocked fridge for four days straight.
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