Happy International No Diet Day!

I almost missed International No Diet Day yet again. How did you mark the occasion? Or did you? Every day is a no diet day for me.

On that note, I hope you had a wonderful day filled with delicious food and mindful eating.

To the right is a close-up of the blueberry muffins I baked this past weekend -- and have been eating every morning for breakfast. Recipe follows:

Blueberry Muffins

Makes 12 Muffins

(Recipe courtesy The Gourmet Cookbook)

For Batter

3/4 stick (6 tablespoons) unsalted butter

1/3 cup milk

1 large egg

1 large egg yolk

3/4 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups (12 ounces) blueberries (I usually use frozen)

For Topping

3 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Directions

Put a rack in the upper third of the oven and preheat to 375 degrees.

Generously butter (I use cooking spray) muffin cups.

Melt butter in a small saucepan over moderately low heat; remove from heat.

Whisk in milk, egg, yolk, and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl.

Add milk mixture and stir until just combined.

Gently but thoroughly fold in blueberries.

Divide batter among muffin cups and spread evenly.

Combine all topping ingredients in a bowl and rub together with your fingertips until crumbly.

Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18 to 20 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.