My usual morning routine consists of coffee, Greek yogurt with berries, granola and agave nectar. Since I have been neglecting my morning yogurt routine lately, I had accumulated an overload of berries that I needed to consume quickly. So I decided to change up my routine a bit and use up all of my blueberries, raspberries and strawberries and do some baking and blend homemade smoothies.. I used the raspberries and strawberries to make a delicious smoothie Friday morning and saved the blueberries to make blueberry muffins on Saturday morning. I am a huge fan of all pastries, whether it is a Danish, croissant, or a simple muffin. I discovered a new way to bake muffins using parchment paper as the liner. After baking my 1st batch, I learned that using parchment paper to bake my muffins made a significant difference. In addition to the superb taste and texture the paper also gives the appearance that your muffins were purchased at a bakery. The muffin tops, bottoms and sides bake to perfection using parchment paper liners, while leaving the inside scrumptiously moist. I used this recipe, and in the beginning I was concerned that the batter wasn’t liquid-y enough. However, after devouring my first muffin, I can report that I will definitely keep this recipe on file and use it as a base muffin recipe while occasionally swapping the blueberries for chocolate chips or raspberries.