Well, we're finally back in the game for 2017. We had a rough start to the new year and mostly were trying to keep our heads above water in January, so scouring recipe books/sites fell to the back burner (so to speak). This weekend we finally had some breathing room and took the time to get back to cooking and blogging. The recipe for Jordan Marsh's Blueberry Muffins showed up on my Facebook feed on Saturday morning. As luck would have it, James had recently bought some blueberries and they were just waiting to be used. I've made blueberry muffins many times before, so I checked the recipe to see what was special about these. The magic comes from crushing some of the berries and adding the juice to the batter, which gives them a moister texture. They really are good. Also, importantly, I discovered the New York Times Cooking app for my iPad. It is superior to using my browser and going to the New York Times cooking page online because it does not constantly close while I am cooking.
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