The gloom has finally broken around here. We had two days in the 70s, and even though it is cold today, there is plenty of sun, and more warm weather ahead. My daffodils are popping up, and there is time for Maddie to play outside after school before it gets dark. A lot more eggs, too, at least six a day, which is enough to share with friends.
Plenty of sunshine in the house. (And some dishes to do.)
And my peach and cheery branches are blooming!
They are all a few weeks apart. When one starts blooming, the next gets moved to the fireplace mantel where it is warmer.
A cold day like today, baking is nice, but not something too heavy that feels like winter. Blueberry muffins are just the thing. I adapted this recipe a bit from a very popular one at allrecipes. We love these! They are simple and delicious, and a great thing to bring to a friends house. The basic batter also works well with mini chocolate chips and a plain sparkling sugar top.
Streusel Topped Blueberry Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 t. salt
2 t/ baking powder
1/3 cup melted butter
1 t. vanilla
1/3 cup milk
1 cup fresh blueberries
(For the topping:
1/2 cup sugar
1/3 cup flour
1/4 cup cold cubed butter
1 1/2 t. cinnamon
- Preheat oven to 400, and line muffin tins with paper cups. (This usually makes around 18 muffins)
- Combine dry ingredients in large bowl. Mix the next four ingredients in medium bowl. combine the two, stirring by hand with a rubber spatula for forty strokes. (Yes.)
- Add the blueberries last, stirring very gently until just combined.
- Fill muffin cups 2/3 full.
- Combine streusel ingredients using a fork or pasty blender, then sprinkle on top, using all of it.
- Bake 20 mins. Cool on wire rack.