It is a balmy 22 above here today!  This unexpected ‘heat’ wave may be short lived, but it already has done wonder’s for my winter blues!  That’s a good thing, because we have a busy weekend ahead, and there’s no time for feeling down.

Since I have a little time this afternoon, I thought I would prepare some goodies for our family brunch on Sunday.

I thought I’d start, by making up a batch of muffins.  There are plenty to choose from.  Pumpkin spice, apple cinnamon, banana nut…just to name a few.  But, after a visit to my local grocery this morning, I found some plump, juicy blueberries, and decided I just couldn’t pass them up.

   

Don’t they look scrumptious?  I thought so, that’s why I bought two cartons.   I can always freeze what I don’t use today.  Than I can put them in yogurt, pancakes, or even a dessert next week.

I chose this blueberry streusel recipe, because those darn berries deserve to be put in something pretty and special.  Not just some plain, boring muffin mix.  Don’t you think?  And the great part is- it doesn’t take anymore time or effort, to mix these fancy looking muffins up.

Here’s the recipe:

Muffins       
1 cup fresh or frozen blueberries
1 egg
1/3 cup canola oil
1 cup sour cream
1/3 cup milk
1 3/4 cup flour (set aside 1 Tablespoon)
1 tsp baking powder
1/2 cup white sugar
1/2 tsp baking soda
3/4 tsp salt
1 tsp nutmeg

Streusel
 1/4 cup flour
2 tablespoons packed brown sugar
1/4 tsp cinnamon
2 tablespoons butter

Preheat oven to 375.  Grease muffin tin, or line with muffin cups.

Place the blueberries in a small bowl with the 1 tablespoon of flour.  Toss to coat.

In a large mixing bowl, beat egg, sour cream, oil, and milk together.

In another bowl, combine dry ingredients.
Slowly mix dry ingredients with wet.  Fold in blueberries.

In a separate bowl- combine flour, brown sugar, and cinnamon for streusel.  Add butter-using fork or pastry cutter to combine.
Spoon batter into 12 muffin tins.  Batter should divide up so that each tin is 3/4 full.
Top muffins with streusel-(about a tablespoon per muffin).
Bake in oven for 20-25 minutes. 

 I just had to show you  one of these gigantic, fluffy morsels up close!  They are so light, fluffy and ever so moist on the inside-and crunchy and sweet on the outside.  I can’t tell you how hard it was, not to devour one of these before they even cooled.  But I didn’t.

I decided I didn’t want to burn my mouth.  So I waited.  (about a minute).  But no worries, there are just enough  left for the family brunch!

Now, if only I can keep hubby away from them until Sunday!

More yummy breakfast baking tomorrow!  Until then- Happy Friday!

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