The urge of coding always comes once I get out of school. I think it’s the freedom. The freedom of code writing, the freedom of commanding, the freedom of how the resulting website looks. I don’t have to follow anyone else’s styling; I can choose how I wish to do my own. I can make it my own.
By the time I have time to do this, ideas are floating in my head to no end, just waiting to be written into code. And the code —just waiting to become a template.
And for that reason, I have never used a premade template since I experienced the beautifulness of selfhosting (of course, there are times one can do it without selfhosting…).
I am extremely giddy and happy with this template, it’s the best looking one (in my opinion) that I’ve made so far! Surprisingly, it is also the one I did in the least amount of time. I guess you start climbing the rope after doing it two other times! Although, I am still trying to improve and fix some errors here and there so please bear with me!
I love blueberries with a passion and these muffins do them justice. So many I’ve tried are bland and dry, making me wish for a handful of dewy berries instead. I mean, a muffin verses fruit? I’ll take the fruuuiiitt 9 times out of 10. You’ve better got some pretty enticing muffins for me to chose it over the fruit.
But these? They’re exquisite! The pretty blue and purple berries pop and spill with every mouthful, some syrupy sweet and others pluckery and sour. And then the muffin itself is soft, moist, and so flavorful due to the soft hints of sage! There’s not enough to be overwhelming –but the little bit that’s in there makes this an extraordinary muffin. Oh and the sugar that coats the blueberries floats to the top of the batter, creating a little crust on top that’s absolutely tempting.
Ohhh one more thing before I let you get to the recipe. If you didn’t catch it on the new header, I also finally broke down and got some social media accounts. So now you can follow me on:
Facebook | Twitter | Instagram | Pinterest
-Sage may seem kinda odd, but I promise, it makes these muffins special!
-The strange order of adding ingredients keeps the gluten from developing too much (which would result in a tough muffin). As a result, these are soft and tender!
Preheat the oven to 425 F.
Melt the butter with the sage in a saucepan until nutty and brown. Let cool for about 5 minutes.
Meanwhile, mix the flour, baking powder, baking soda, and salt together.
Juice the lemon and pour its juice into the milk. Set aside.
Strain the butter mixture and push out as much of the butter as possible without getting bits of sage in the mixture. To the butter, add in the oil.
Mix the brown sugar into the oil and butter mixture, then add the premixed dry ingredients. It will be floury and kinda like pie crust dough without the water. Crack in the two eggs and mix until nearly combined. Add in the milk and mix.
In a separate bow,, combine the blueberries, white sugar, and vanilla. Add it to the batter.
Bake in a preheated oven at 425 F for 10 minutes, then lower the temperature to 375 and bake for another 10 minutes.