If you've been reading my blog for a while, you'll know that I make a bunch of things at once and I photograph them, edit the photos, and then queue up the posts. So, as I type this, it's about one month ago (early March) but I'm going to type as if it's today (April 10) and try to act super casual.
So hello! I'm in Italy! See? I can be super casual; or not. Anyway, I flew out yesterday evening and we're either on our way to or have already arrived in Vernazza. I feel like Italy is such a cool vacation destination and it's kind of surprising that it's taken me this long to get here. I mean, I've been to Rome, but that was in 2009 (yikes, I'm so old now). Plus, it seems like these days everyone is super into traveling (because it's what the cool kids do) and tourism in Italy has blown up 100-fold. I blame/owe it to Pinterest.
Anyway, it's all v. exciting. I love to vacation (I think I just love not working) and I am going to come back with lots of delicious Italian recipe ideas. In the meantime, let me share a super American recipe: the blueberry muffin. Muffins are such a fat person's breakfast. I mean, it's basically cake but you kick the guilt by emphasizing the fruit, even when the fruit is barely present. So, I thought I'd make a version of muffins that are crazy packed with berries so that there's some merit and justification to eating cake for breakfast.
2 cups blueberries (1 pint)
1½ cups flour
5 oz. container blueberry Greek yogurt
⅓ cup light olive oil (or canola oil)
¾ cup sugar
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
+ 1 to 2 tablespoons raw sugar
+ extra berries for decoration