Do you ever buy too many of something and then have tons of leftovers you have no idea what to do with? That’s my life story where bananas, lemons, and well, fruit in general is concerned. That’s how I found myself late one Friday night crazy deep in the bowels (sounds icky, right?) of Pinterest, vainly searching for something to do with my last three bananas.
I really need to be writing a paper about Aphra Behn’s shorty stories, but I decided to make breakfast and a short post about my breakfast from Friday.
I spent the most of Friday (before work) reading books for school, but I took a bit of time to make a not-so-fancy breakfast.
On Thursday after my doctor’s appointment, I grabbed a croissant from Dunkin’ Donuts. I heated it up, drizzled a bit of peanut butter and honey over the top, and sprinkled it with cinnamon. I paired it with cashews and a stick of cheese. I also had a few cups of berry green tea. It was quick, easy, and delicious.
This morning I got up and started research for my Behn paper, but stopped to fix a quick and filling bite to eat. I scrambled some egg whites and a couple whole eggs with lemon rosemary, garlic, salt, and pepper. I made a protein smoothie shake thing with Vanilla quest protein powder, frozen yogurt cubes, chilled coffee, almond milk, and vanilla syrup. I also added a serving of my vanilla latte Pro Shake and a teaspoon of coconut sugar because it was a tad bitter. It ended up tasting like a frappe! So yum!
Now, I sadly have to go back to my school work before I go to work!
My mom’s birthday was on the second, and since she worked during the day and I worked that night, I knew I wouldn’t get to see her much, but I wanted to do something for her anyway. Cooking dinner was out, but breakfast wasn’t!
I decided to make something she could eat on the go, because she doesn’t usually have enough time to sit down for a meal. Luckily, one of my favorite bloggers – Taralynn over at Simply Taralynn – had posted a blueberry muffin recipe a few days prior.
I got up early that morning and made them! Talk about freakin’ delicious! These were the best blueberry muffins I had ever had! They were moist, rich, fluffy, and sweet!
I doubled the recipe so that I could send some with my grandparents and other family and it made 18 large muffins.
Ingredients (for muffins):
- 1.5 cups all-purpose flour
- .75 cups white sugar
- .5 teaspoon salt (I used sea salt)
- 2 teaspoon baking powder
- .3 cup vegetable oil
- 1 egg
- .3 cup milk ( I used whole milk for added richness)
- 1 cup blueberries
Ingredients (for streusel topping):
- .5 cup white sugar
- .3 cup all-purpose flour
- .25 cup butter, cubed ( I softened mine to the point of almost liquid)
- 1.5 teaspoon cinnamon
Taralynn suggested not to double the streusel topping because she had a lot leftover. She was right! I doubled it anyway so I could use the leftover in pancakes (yum!), and I had tons!
I also added nutmeg to the muffins and streusel mix. I love the flavor!
So for these muffins, you should preheat your oven to 400 degrees f and prepare your muffin tins and cups.
Next, combine the dry muffin ingredients and the wet ingredients separate, then combine. Gently mix or fold in the blueberries. I tripled the blueberries in my muffins and it was amazing.
In a separate bowl, mix topping ingredients extremely well until you have a crumb like consistency, first all the dry ingredients and then add the butter.
Fill your muffin cups to the top (to achieve that muffin top look when cooked) and then top with streusel.
Depending on your oven, bake for 20-25 minutes – or until golden brown on top. Remove from muffin tin and allow to completely cool on a wire rack before storing. I stored mine in an air tight container on the countertop and warmed them before serving.