***Screams from top of the mountain: I MISSED YOU LONG TIME, BAKING!***
Now that I'm back in Hong Kong with all my baking utensils on hand, I eased my way back into baking with a small batch of blueberry cornbread muffins. I cheated and used a cornbread mix I found at my local grocery store, and then simply added in fresh blueberries to elevate the muffins.
I love how cornbread isn't too sweet. In a way these feel healthier than cupcakes, but still hit the spot for me. I also love the crunchy, gritty texture that is so satisfying.
With Thanksgiving only a month away, I have a feeling I'll be whipping up another batch of cornbread muffins really soon!