What a weekend! The weather was pretty dreary all week but the sun happened to come out on Saturday and Sunday so we took advantage of it and did a lot of walking around the city.

First, we stopped by the Better Block party that was happening in Church Hill. The city has a lot of revitalization projects going on and we wanted to check it out. We stopped by a few street vendors and then grabbed lunch at Union Market. I loved this kale caesar salad.

church hill better block.jpg

 A new brewery opened up near our apartment so after a huge dinner at Kuba Kuba, we walked over on Saturday evening to see what it was like. I’m normally not much of a beer drinker but I actually really liked the honey ginger beer we had.

Ardent Craft Ales

After we grabbed a drink at Ardent Craft Ales, we headed to Isley Brewery, a few blocks away. We met up with a few friends and Alex and I split a flight so we could try all 6 beers. It was a really fun evening and I’m looking forward to more outdoor festivities this summer. Linking up for a Marvelous Monday!

On Sunday afternoon, while Alex watched a bit of the Twins game, I decided to get busy in the kitchen. I’m loving berry season and the fridge has been stocked with blueberries and strawberries so I thought it might be fun to do a little baking. I’m not much of a baker in general, but I ended up adapting this blueberry bread recipe from Betty Crocker into some tasty muffins. These aren’t super sweet so you could add more sugar if you wanted to, but I liked them less sweet. It makes the sweetness of the blueberries really stand out.

oatmeal blueberry muffins.jpg

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Oatmeal Blueberry Muffins

  • Author: Liz
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 18 muffins 1x
  • Category: Breakfast
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Ingredients

  • 2/3 cup packed brown sugar
  • 1 cup almond milk
  • 1/2 cup applesauce
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 cup quick-cooking or old-fashioned oats
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries (thawed and drained)
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350.
  2. Combine the brown sugar, almond milk, apple sauce, and eggs in a large mixing bowl.
  3. Stir in the flour, oats and baking powder until just combined.
  4. Fold in the blueberries and chopped walnuts, being careful not to over mix.
  5. Lightly grease a muffin tin and fill each muffin cup with 1/4 cup of batter.
  6. Bake for 13-16 minutes.

healthy and easy blueberry muffins.jpg

I ended up nibbling on these all day on Sunday. I may freeze a few for breakfasts on the go. I’m thinking next time I may add in a little lemon zest. We’ll see.

Which do you prefer: strawberries or blueberries?