After about 3 weeks of being ill (happens a lot with autoimmune disease), I am finally feeling more myself and on the mend! Phew!! During that time, I rested a lot and was able to work on a few projects, very slowly and carefully. It was a time to reflect and catch up on my reading.

Father’s day was difficult and I wasn’t able to do what I normally do for my hubby, and it devastated me! My husband, Paul is simply the very best guy ever and deserves so much! He has been super supportive of all of my endeavors and always helps take care of me and our family as well as many projects around the house. He is my co-host on our YouTube channel, an author and also holds a full time job. He is my Best friend and Love of my life.

Despite last Sunday being a tough day with my health, my children and I made some meals and dessert, visited together, gave Paul some gifts and exchanged lots of stories and laughter! The weather was perfect and we were able to sit outside for the day, which we all love.

Our YouTube channel had been running for a few weeks now and we’re loving it! We’re having a blast and our son has been the guy behind the camera, editor and publisher. We are so grateful to our amazing son! If you want to see a peek into our lives and the projects going on in our cottage life, drop on by on YouTube. We’d love to see you! Please subscribe if you enjoy the content so you never miss an episode! We’d really appreciate it! The channel is called Brambleberry Cottage, which we’ve called our home for years. It’s not meant to be perfect. You’ll see our ongoing projects on a tight budget. Hope to see you there!

Some of the latest projects have been mostly outdoor projects, but there are some indoor ones as well, including our kitchen and main bathroom. I haven’t had much of a chance to bake lately, but one recipe I have made that my husband and son raved about were the blueberry muffins!! I do have a delicious recipe in my cookbook, but this one is slightly different and YUMMO!!

Blueberry Muffins!!

Ingredients:

2 cups all purpose gluten free flour plus 1 Tbsp, divided

2 tsps baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 stick grass fed unsalted butter, softened, room temperature

1 cup plus 2 Tbspns organic granulated sugar, and 2 Tbspns more, divided

2 large eggs, room temperature

1/4 tsp almond extract

2 tsps vanilla extract

1/2 cup almond milk with 1 tsp lemon juice, mixed together

1/4 cup dairy free plain unsweetened yogurt

1 cup of frozen wild maine mini blueberries mixed with 1 Tbsp gluten free flour

Directions:

1) Preheat oven to 425°F. Spray muffin tin with coconut oil spray well. Set aside.

2) Take all ingredients out to soften and have at room temperature first. Make buttermilk with almond milk and lemon juice and set all aside.

3) Mix blueberries with 1 Tbsp flour in small bowl and set aside.

4) In a medium bowl, stir together with a whisk, 2 cups flour, baking powder, salt, cinnamon and nutmeg. Set aside.

5) With a hand mixer, beat butter for 1 minute. Add the 1 cup sugar and beat together for 2 minutes until light and fluffy. Scrape the sides of the bowl with a rubber spatula.

6) Add in eggs one at a time, stirring well with the hand mixer on low, beating each egg in well with each one. Add in the vanilla and almond extracts and gently mix in until just incorporated.

7) Add in half of the flour mixture along with all of the buttermilk mixture (milk and lemon juice), beat until just combined . Add in yogurt, and beat just until combined. Add the rest of the flour and beat just until combined. Make sure not to beat too much.

8) Add in floured blueberries and gently until just mixed in, fold in the blueberries. Don’t over fold as they’ll turn the batter blue/green.

9) Scoop batter using a 1/4 cup-measuring cup into each muffin tin. Sprinkle all with the remaining 2 Tbsp of sugar. Place in oven and immediately turn temperature down to 375°F. Bake for about 27 minutes or until muffins are baked through. You can test a couple with a toothpick and if it comes out clean, they’re done. Place on cooling rack still in pan for 10 minutes. Take out of pan and serve. Delish!!!