“I have the best blackberry muffin recipe!” my friend Suzanne announced to me a few weeks ago as I was musing out loud that I was looking for a good muffin recipe. Suzanne and I have been friends since we were teenagers, but lost track with each other after college. It was only through the Sacramento Bee article that we found each other again – after 18 years – and discovered we live only 10 minutes apart! Last weekend, Suzanne, her two daughters Clara and Audrey, and I baked up a batch of these delicious muffins, which are rich, moist (of course, with a cup of sour cream and a stick of butter in the ingredients), and not too sweet, just the way I like them. Thank you Suzanne, Audrey, and Clara for a great afternoon and truly the “best blackberry muffins.”

This recipe is an amalgamation of several different recipes that I’ve found in my travels and it seems to be the best by far – ask anyone at my work! =)

Who loves granola? I do, I do! But, it’s frustrating when I look at the nutrition labels of most granola bars and granola cereals. They’re usually packed with artificial ingredients, chemicals, and preservatives. If I want some granola, can’t it just be the real deal?