Fiona

To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Buttermilk Blueberry Muffins ~

Ingredients

½ cups Unsalted Butter, Softened

1-¼ cup White Sugar

1 Tablespoon Lemon Zest

½ teaspoons Salt

2 whole Eggs At Room Temperature

2 cups All-purpose Flour, Divided

2 teaspoons Baking Powder

½ cups Buttermilk

3 cups Blueberries

2 Tablespoons White Sugar

Instructions

Preheat oven to 375 degrees F.

Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don’t grease the top, if your muffins are smaller feel free to skip this step.

In a large bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.

Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder.

Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries in the remaining 1/4 cup of the flour, and fold into the batter.

Divide batter into muffin tins and sprinkle tops lightly with sugar. Bake for 30 minutes or until golden brown.

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