Blueberry Muffins

Blueberry pancakes and blueberry muffins, two of my favorite breakfast meals. When I saw the blueberries, all pretty and plump and blue, at the grocery store--and on sale--I had to get some. First thing I did with them was make muffin (I will soon be making blueberry pancakes and maybe even chocolate covered blueberries). I love these muffins because they aren't super sweet and they have a delicious crumble on top.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup blueberries*

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

*You can use fresh or frozen blueberries, but if you're using frozen blueberries, do not thaw; just toss them in frozen.

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.

Strawberry and chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug  
Homemade Hash Browns  
Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls   
Pancakes with Raspberry Sauce 
Pumpkin Oatmeal \
Quiche in a Mug

Yogurt-Covered Blueberries

We all know fruit and yogurt go together as symbiotically as peanut butter and jelly. Here's a different way to enjoy the delicious fruit-yogurt combo: coat the fruit (in this case blueberries) in yogurt, freeze, then enjoy as a healthy snack. These are particularly delectable on a hot summer day. I also like to add them to my Special K cereal in the morning. Despite not being packed full of sugar or fried, Eric will snack on them by the handful. They're that good.

Ingredients:
nonfat vanilla or Greek yogurt
fresh blueberries, rinsed and dried

Directions:
Line a baking sheet with waxed paper or parchment paper.

Skewer a blueberry on a toothpick, dip the berry into the yogurt, and then use a second toothpick to push the blueberry onto the baking sheet. Repeat with the rest of your blueberries. Place the baking sheet in the freezer for at least 3 hours. Store the blueberries in an air-tight bag in the freezer.

Enjoy!
 

~Krissy