Once in awhile, it’s nice to bust out the KitchenAid and make a nice batch of sweets! Due to an impulse buy at Costco, I purchased a big box of fresh blueberries. I love to just snack on them, but I didn’t want to have a blueberry overdose. So I thought it would be nice to make some blueberry muffins. I relied on a recipe from The Food Network for Double Blueberry Muffins. It sounded perfect because I wanted to add as many berries in there as possible. I think it turned out pretty good, considering my friend Cecille couldn’t resist eating them! Hehe.

Cream 1 stick of softened butter in the mixer until smooth. Then add 1 cup of sugar and mix. Add 2 eggs, 1 tsp vanilla extract, 2 tsp baking powder, and 1/4 tsp salt and mix.

In a shallow bowl, mash 3/4 cup of fresh blueberries with the back of a fork. Add to the batter and mix. With the mixer running at low speed, add 2 cups of flour and 1/2 cup of milk (a little bit of each at a time).

Fold in another 1 3/4 cups of blueberries by hand until well mixed. Then, fill the muffin tins (here I used silicone muffin cups) to 3/4 full. Sprinkle some cinnamon and sugar on top and bake until golden brown, about 25-30 minutes.

Be sure to let the muffins cool at least 30 minutes before biting into them. It's nice to have fresh blueberries on hand! Be sure to make some of these muffins when you get a chance. They will make your heart smile.

To view this recipe, click here: Double Blueberry Muffins – The Food Network – Courtesy Gale Gand

Double Blueberry Muffins is a post from: The Food Addicts

Don’t be fooled by my title to think that these two go together in the same dish! It just so happens that both were done around the same time, so I am combining it for this post.

Anyway, our neighbor has an avocado tree right by our wall, and he told us to help ourselves if we wanted to pick the avocados. So once in awhile, I tell Daniel to jump over the brick wall and pick some. Since we had a few ripened ones on hand on Saturday afternoon, we wanted to make a quick guacamole dip to snack on.

We used store-bought help to prepare the dip. The main source of flavor comes from McCormick's Guacamole Seasoning Mix, which you can get for 50 cents at the grocery store. We also used ReaLemon for the flavor and to keep the avocados from oxidizing. Other fresh ingredients we threw in were tomatoes and cilantro.

Mix well and enjoy with your favorite tortilla chips.

So this morning, I woke up and somehow was craving pancakes. Luckily I had a box of wholegrain pancake batter from Fresh & Easy. I whipped it together with fresh blueberries I had in the fridge and served myself some warm pancakes. Too bad Daniel doesn’t like pancakes. He opted to eat 4 turkey sausage links, hash browns, and eggs instead. I will spare you the pictures of those.

One of my favorite fruit would have to be blueberries. It's easy to eat - no cutting or chopping required. Not to mention it's high in antioxidants!

I made a bunch of mini pancakes instead of a couple gigantic ones. It just makes it easier to eat, don't you think?

Semi-Homemade Guacamole and Blueberry Pancakes is a post from: The Food Addicts