I love going to blogger conferences and get-togethers! Not only do I get to see my friends but I also get to bring home a lot of wonderful products we get as samples in our swag bag. At the end of July I went to one of my favorite Food Blogger get-togethers The Big Summer Pot Luck or BSP as we affectionately refer to this stellar meetup of food bloggers.
For those returning to the BSP it’s not just another conference, it’s so much more than that. For those of us fortunate enough to come back for another year, its a reunion, a celebration of friends meeting up and recharging. Reconnecting to the important things in life and remembering why we blog. Rekindling our passion for blogging and cleansing our souls through the stories we share with those very special friends we know so well, but only see on special occasions like The Big Summer Potluck. And through it all our hosts for the get-together Pam, Maggy and Erika see to our every need and make us feel like family that’s come home for a visit, than guests at a conference. But then again it’s not really a conference, it’s more of a retreat.
I’ve started writing this post more times than I care to remember since coming home from the BSP. This summer has been very difficult for me and I just couldn’t seem to get the post out of me. But there’s finally a light at the end of the tunnel, it may be quite a ways off yet, but its there.
Did I mention that we eat very well at the BSP?
We had some of the best sponsors at the BSP4 and the swag was incredible! I’m still using the tubes of fresh spices that Gourmet Garden was kind enough to give us and there were too many other goodies in our swag bag to mention. But one item that piqued my interest was the Old Country Style Muesli from Bob’s Red Mill . I’ve always enjoyed Muesli as a cereal but hadn’t thought of it as an ingredient before this recipe, and I’m happy to say it worked out really well in my muffins.
The Muesli gave the muffins an interesting texture and as a topping it made my muffins look even more appealing!
- 1 cup of all purpose flour
- ½ cup Bob’s Red Mill Old Country Muesli (and more for the tops)
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1//2 teaspoon baking soda
- ½ cup Greek yogurt (vanilla or plain)
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla
- 1 lemon zested (grated) and a good squeeze of juice
- 3 cups blueberries (fresh or frozen)
- Mix all your dry ingredients together in one bowl.
- Lightly beat the eggs and add in the Greek Yogurt, oil, vanilla, lemon zest, and juice from the lemon.
- Mix all the wet ingredients until well blended.
- Add wet mixture to dry mixture and mix just enough to blend.
- Fold in the blueberries into the muffin mix. (do not overmix)
- This will yield 6 large muffins or 12 small muffins Sprinkle tops with additional Muesli and bake for 25-30 minutes at 375 degrees until the tops are golden brown
Thanks for stopping by today, and wanted to let everyone know that I’ve started using Instagram, if you have an account please stop by and say hello!