Hey, friends! Happy Friday! We made it to the weekend! Woohoo! Before we talk about a few other things, can I please just share about something that I find to be so fun?
Last week, I started using the new Opalens brand tanning solutions! And, oh my stars…am I loving them.
I have to tell you that the packaging is simply beautiful…. I was almost afraid that the product wouldn’t live up to the beautiful packaging…it’s just that pretty. But lo and behold, I have just loved this product. The face serum is super gentle and natural and the whole line is an absolute dream to use. My color looks super natural, and the products have the best smell also!
You should totally check it out if you are need a great self-tanning option! I have tried all three items from the starter bundle and enjoyed them all!
Also, fun? I’ve shared this recipe here before, but here is the deal…. I know that we have new readers stop in here from time to time, so I if that’s you…imagine us face to face, me smiling BIG, giving you a giant hug, and introducing myself to you (“I’m Narci!”) 😉 After I was done, I’d probably ask you over for coffee and hand you a blueberry muffin because nothing goes better with coffee than a seriously good muffin.
This muffin is delicious and just plain pretty….and your people will ask for them again and again!
I always double or triple the recipe if I can, because this one is crowd pleaser and they never last very long!
So, whether you are a new friend….or one that’s been here since the beginning, I am so very thankful that you’ve decided to stop by at my little piece of the internet. Brew yourself a cup of coffee in my honor (or a few, I’m not here to judge) and make these ASAP for your own home and during these hard times. I promise you won’t regret it, and there’s nothing I like more than sharing a recipe I love with people like y’all! Hope you have a great weekend, and I love y’all bunches! XOXO Narci
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven