breakfast

Blueberry Crumble Muffins & DIY Muffin Liners

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Blueberry Crumble MuffinsThis recipe is a must at least once a summer with fresh blueberries. At LEAST. Most likely more than once. You’ll totally understand when you try it. I know. I know. It’s technically Fall now but this is my end of the season, last hurrah for blueberries before they cost a million dollars a pint. Maybe that’s a slight exaggeration. We’ll go with half a million dollars.

Blueberry Crumble MuffinsThe recipe originated from a blueberry buckle (kind of like a cake) from my grandma. I’ve already made the buckle form this summer so it was time to switch it up into muffin form! These muffins are the perfect way to make this recipe seem like breakfast material. Oh, don’t get me wrong…I would definitely eat it for breakfast in buckle form too but muffins just seem more socially acceptable.

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Muffins are great because they are easy to share and serve. They can also be a grab and go food but that would just be wrong with these muffins. Spend some time enjoying them. Seriously.

Notice my fancy muffin liners?? You know that part of the recipe where you’re supposed to use a muffin or cupcake liner and you realize you completely forgot to buy them? That only happens to me about every time I make a muffin or cupcake. Literally. Every time. It’s like my brain doesn’t register the fact that I need them. Weird. So I make my own!

liner-comboIt’s a seriously simple solution to your muffin liner woes. All you need is some parchment paper and a pair of scissors. Just cut your parchment into squares that are about 5 inches by 5 inches. This is not a science. Measure if you must but really just make sure they are a couple inches bigger than the diameter of the muffin tin cup. Press the parchment paper in each muffin tin cup, folding to press in. This for sure takes some finagling. You can use a can or cup that fits in the muffin tin cup to push the paper down into the bottom. I, however, usually take the more rustic approach of pressing and then frantically filling the liner with batter to hold it down. You can either choose the more refined method or my method. Either way, you end up with a DIY muffin liner! It adds a bit of charm to your cupcakes or muffins and it’s super cheap too. Yay!

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Blueberry Crumble Muffins
Yields 12
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients for the muffins
  1. 3/4 cup sugar
  2. 1/4 cup butter
  3. 1 egg
  4. 1/2 cup milk
  5. 2 cups flour
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 2 cups blueberries
Ingredients for the crumble topping
  1. 1/2 cup sugar
  2. 1/3 cup flour
  3. 1/2 teaspoon cinnamon
  4. 1/4 cup soft butter
Directions for the muffins
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cream 3/4 cup sugar, 1/4 cup butter, and egg with mixer. Stir in milk.
  3. In a separate bowl, whisk or sift together 2 cups flour, baking powder, and salt. Stir into wet ingredients until just combined.
  4. Gently stir in blueberries.
  5. Divide batter into lined muffin tin (12 muffins). The muffins will come almost to the top of the liners.
Directions for the crumble topping
  1. Mix together all the crumble ingredients until the butter is distributed into pea size pieces throughout.
  2. Top each muffin with crumble topping.
  3. Bake muffins for 25-30 minutes, or until a toothpick comes out clean.
Notes
  1. This originated as a blueberry buckle. Also AMAZING! To make this follow the same recipe, spreading the batter into a greased and floured 9 inch square pan. Top with the crumble topping and bake at 375 degrees Fahrenheit for 45-50 minutes, or until a toothpick comes out clean.
  2. Delicious with fresh blueberries but you can use frozen blueberries that are completely drained of any liquid as well.
Flavor From Scratch https://www.flavorfromscratch.com/

Basic Granola

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School started this week! Woo hoo! Right? Maybe. We’ll see I guess. It’s a love/hate relationship. I love the kids and teachers/staff I work with. I love what I do as an occupational therapist. I hate the idea that summer is over and my once free days of doing whatever I want to do (or don’t want to do…i.e. cleaning) are now over. At least until next summer 🙂

So after a long first week of planning and scheduling, and planning and scheduling, and planning and scheduling, the weekend is finally here!! Which means I really just feel like crawling under a blanket and not doing anything. But, because that would be so unproductive I’ve decided to make more granola.

I say “more” granola because granola is a staple in our house. My husband literally eats it every morning with yogurt. When we’re out of granola it might as well be chaos. That’s actually not true. My husband is a very calm guy and would resourcefully find something else to eat. Like leftover pizza. Or meat. It’s been known to happen. But, because I don’t always find leftover pizza and meat the most appetizing in the morning, I will gladly make him granola to eat instead.

This is super simple, delicious, crunchy granola. The key is to let it sit and cool completely before you break it apart. I’ve done the “I’m in a hurry. I can’t wait for this granola to cool” thing before. It is still delicious if you don’t wait. However, it all separates into individual oats. If that’s what you’re going for more power to you. Go for it! Mix it up immediately after baking. I’m a bunches of granola kind of girl so letting it cool is for sure the way to go for me.

 

Basic Granola
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 1/4 cup brown sugar
  2. 1/3 cup honey
  3. 1 1/2 tablespoons vegetable oil
  4. 3 cups oats (old-fashioned rolled oats)
  5. 1/2 teaspoon cinnamon
  6. 1/8 teaspoon salt
Instructions
  1. Preheat oven to 250 degrees Fahrenheit.
  2. Combine brown sugar, honey, and vegetable oil in a small skillet. Heat on medium, stirring often, until the sugar is completely dissolved but the mixture is not yet bubbling. This will take about 3-4 minutes.
  3. Place the oats in a mixing bowl. Pour the brown sugar and honey mixture over top of the oats and add the cinnamon and salt. Mix until all the oats are lightly coated with the brown sugar and honey mixture and everything is combined.
  4. Spray cookie sheet with cooking spray and spread granola mixture over the sheet evenly.
  5. Bake granola for 1 hour, mixing every 15-20 minutes.
  6. Let granola cool completely before breaking into pieces.
  7. Store in an airtight container.
Notes
  1. I sometimes add raisins to my granola once it is cooled. You can really add any of your favorite dried fruits after the granola is baked and cooled! If you want to add nuts and/or seeds, I would replace some of the oats with whatever you want to add and bake it as normal.
Adapted from Like Mother, Like Daughter
Adapted from Like Mother, Like Daughter
Flavor From Scratch https://www.flavorfromscratch.com/
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