I know, I know, it’s been a while… But at least I’m back, right?
It’s not that I forgot about you, because I totally didn’t. Every weekend writing a post crosses my mind. But theeeeen I never do it. Oops?
But here I am, sitting down at my computer and pretending I don’t have to revise an English essay, ready to share this recipe with you!
How are you? Good? I hope so. I’m good too. Life is completely crazy right now, balancing school and extracurriculars plus applying to college (ugh) but slowly I’m coming out of the haze. And, to prove it, starting today I’m putting myself on a regular posting schedule. Because that’s what I need, more deadlines.
This, to me, is the epitome of the perfect summer dessert.
Honestly, I feel a little bad that I’m only giving you this recipe now, when summer is waning. But, fear not, you still have time!
Er, well it’s not morning anymore. But pretend it is. And pretend that you’re just waking up, stretching your legs and getting out of bed when it hits you: the smell of sweet, gooey blueberry muffins wafting from the oven. Your stomach growls. You come downstairs, still bleary-eyed and sleepy to find a hot cup of coffee and a still-warm muffin with a melty pat of butter on top waiting for you to devour.
This would never happen in real life. Just pretend.
It’s okay though, because this didn’t happen in my life either. Because, come on, if you think that I’m waking up early enough to bake you muffins, you’re crazy. Out of your mind. Completely bonkers.