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One of my favourite things to do is to piss of my mama and Gramma by getting tattooed. They can ask me all they want “when is the madness going to stop?!” but to me it’s not madness, it’s art. It tells a story of who I am and where I’ve been. And as long as there is prime real estate available on me, it’s fair game. Lots of people tell me that one day I’ll regret them but I’m not too sure if I agree with them. Sure it may happen that I’ll regret them but I’ll never forget the story that they tell. And when I get to that age where apparently you regret anything you did when you were “young and stupid” everyone around me will be tattied up anyway so who’s to judge? And when is that age anyway? This time around I thought it was a good time to pay respect to my lovely Gramma and to my favourite fruit. I added pineapple sage (I’ve been growing it with my Gramma since I  was a teenager), my Gramma’s handwritting, and a mango with Mango kitty’s nose freckles on it.

The last time we had a tattoo party there were four of us who got inked. Our artists amazing wife made us homemade sliders, cheesecake bites and veggie dips. They were awesome. This time around I was the only one getting tattooed but one of my girlfriends tagged along and there was a house full of people so I didn’t want to show up empty handed. I came up with a blueberry and walnut muffin topped with oats to bring for the show.

Blueberry Walnut Muffins

12 muffins

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter softened
1/3 cup white sugar
1/3 cup brown sugar, packed
2 eggs
1/2 cup milk
1/4 cup sour cream
1 teaspoon almond extract
1 1/2 cups blueberries
1/2 cup walnuts, chopped
About ½ cup oats

Pre-heat your oven to 375 degrees F. In a large bowl combine the flours, baking powder, and salt. In another bowl cream the butter with the sugar. Add the almond extract and the eggs one at a time. Add the egg mixture to the dry ingredients and mix just until it’s moistened. Add the blueberries and walnuts and fold into the mixture. Line a muffin pan with cupcake liners. Divide the batter into the muffin pan and top each one with a little bit of oats and a walnut. Bake for 25-30 minutes. Test the inside with a toothpick, if it comes out clean then it’s done.

From batter to muffin. Yum!

I came with 10 and when I left there was only 2 remaining, I have to admit as well, they were pretty tasty. I’m totally in love with my new addition, it is a perfect picture for where my life story is at right now.