Like you needed something to do with muffins other than just eat them.
Apparently I did, because I’ve become a wee-bit excited over muffin-topped and topped-muffin things. A ‘wee-bit excited’ meaning I make muffins just so I can crumble them up and put them on top of things.
Before you get too invested in this recipe, I should warn you that this is one of those super annoying recipes where you have to make another recipe before you can make this one. And while we’re confessing things, it should be noted that this recipe isn’t really all that inventive. I was just rather thrilled about taking some pictures of pretty straws + crumbled muffins + a brightly colored smoothie.
I also broke out some of my wedding gifts for these photos. Shhhhh. Is there a rule about not using wedding gifts until after the wedding? Hmm not sure. Imma go with no, because do you see how cute those plates are? Target love.
So this weekend involved a lot of food. Saturday night included a 12 course meal sponsored by The National Dairy Council at Underbelly. My preceptor/mentor/favorite dietitian invited me to the event as her guest and I got to try things like goat dumplings, sweet potato puree with smoked pastrami, a provolone stuffed meatball, charred mako, sourdough with smoked butter, radishes with southern caviar, roasted butternut squash with feta, pickled figs with paneer, mini lactose-free milkshakes, a chocolate chip cookie and bruleed cheese.
The only downfall of the evening was when I bit into something that I thought was cheese, only to realize it was butter. Not ideal.
And then last night I had the opportunity to join Lindsay, Anne, Elle, Kristina for dinner at The Grove. You know when people ask you, “if you could have dinner with anyone, who would it be?” Well those are some of the people I would choose. I tried to maintain my composure and not fah-reak out. But on the inside I was completely spazzing out. I mean, those ladies pretty much know everything about everything I want to know about.
To top off the weekend, and I’m still not sure how this happened, I managed to convince Andrew to take me to the Nutcracker Ballet around Christmas time. Like the tickets are bought and he can’t back out now.
I feel like my attention span is too short for the ballet. And I know I might end up sitting there at some points thinking about what I could make myself for breakfast in the morning, but I just had this like overwhelming desire to go to the ballet. I think it’s an attempt to hold onto all childhood memories before I get married. I used to go the the Nutcracker pretty much every year with a friend and her grandparents. The evening also always involved dinner here + horse drawn carriage ride + hot chocolate. It was the stuff dreams are made of. Oh childhood.
So this recipe is also the stuff my dreams are made of because I love smooshing things together. It’s a blueberry muffin smooshed together with a smoothie. It’s happy.
- 1 frozen banana
- 1/2 cup frozen blueberries
- 1 cup milk (I used original almond milk)
- 1/8 teaspoon vanilla
- 1/8 teaspoon cinnamon
- 2 classic blueberry muffins (recipe linked to below)
- Crumble 2 blueberry muffins into large crumbles. Smoosh some of the muffin crumbles into the bottom of 2 glasses. Set aside.
- Now add the banana, blueberries, milk, vanilla and cinnamon to a blender. Blend until smooth. Divide the smoothie between the 2 glasses. Top with remaining muffin crumbles...and of course, add in a fun straw.