Breakfast Recipe: Blueberry Muffins

It’s been awhile since I’ve done any baking. Is it just me, or does baking seem much more appealing in the fall and winter when you have flavors like pumpkin and apple all around you? With how hot it’s been lately, firing up the oven can be the last thing on your mind, but I found a recipe that makes it totally worth it!

One of my favorite parts of summer is the fresh produce that’s in season this time of year. It’s delicious on its own (like the peaches we picked), but when you have a surplus, it’s a great excuse to bake. That was the case for us recently. When my parents visited, they brought a generous portion of hand-picked blueberries from a farm back home. I knew it was the perfect time to try my hand at a homemade blueberry muffin recipe!

As much as I’ve enjoyed cooking new recipes and getting more confident in the kitchen, baking still very much intimidates me. It’s a science, and one that I’ve failed often enough to respect it. We’ve perfected a few baking recipes (like this one-bowl banana bread), but I didn’t have a go-to muffin recipe. To be honest, I usually just use boxed mixes for muffins! After some doing some research and reading a ton of reviews, I landed on this recipe and it is definitely a keeper – my new go-to. Check out my adapted version below to get the scoop!

Blueberry Muffins
(Source)
Servings: 15 muffins

Ingredients

  • 2.5 cups fresh OR frozen blueberries
  • 1 cup milk
  • 2 cups flour
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup butter (at room temp)
  • 2 large eggs
  • Optional toppings: oats, brown sugar, granulated sugar, sliced bananas, cinnamon/brown sugar/butter crumble, etc.

Directions

  1. Preheat the oven to 375 degrees and grease your muffin tin.
  2. In a mixer, cream the butter. Add sugar and beat until light and fluffy.
  3. Add eggs one at a time, beating in between.
  4. Add vanilla, baking powder, and salt. Beat together.
  5. With a spoon, fold in half the flour and half the milk. Fold until combined, then repeat with other half.
  6. Fold in blueberries.

    IMG_1602.JPG
    The batter is super thick, but that means it’s sturdy enough to support all the blueberries!
  7. Spoon into muffin tins and add any desired toppings.

    IMG_1604.JPG
    I topped some of ours with oats, a few with brown sugar, and left a few plain.
  8. Bake for 15-20 minutes or until a toothpick comes out clean. (Ours took around 22 minutes to be done.)IMG_1605.JPG

Enjoy! These smelled incredible and came out of the oven right as Nathan was getting up for his shift. He was an excellent taste tester and had one with his breakfast 🙂IMG_1606.JPGThis was a perfect way to spend a rainy summer afternoon, and I was able to use most of the incredibly juicy blueberries we had left. I love how many blueberries are included in the recipe – it means you get some in practically every bite!img_1607-jpg.jpeg

IMG_1608.JPGThese can be part of a great breakfast, an easy on-the-go snack, or even dessert. This time of year, the fruit is so sweet that it seems like a real treat!

I ended up taking these over to a friend’s house the next morning when we met for a Saturday morning date together. Everyone enjoyed them and I loved having something homemade to bring. As easy as boxed mixes are, I don’t think I’ll be going back now that I know how easy it is to whip these up from scratch.

With recipes and results like this, I might just be baking more often 🙂

Breakfast Recipe: Blueberry Banana Bread

What do you do when blueberries are on sale and the baking bug bites? Find a recipe for blueberry banana bread, of course!

This was actually pretty tricky, because we don’t stock a lot of baking basics. I had to hunt down a recipe that didn’t require more than baking soda (which I just happened to get last weekend for the first time), flour, salt, vanilla, sugar, butter and eggs. After some googling, I struck gold with this recipe!

Blueberry Banana Bread

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 350 degrees. Grease 1 large loaf pan (or 3 small loaf pans.)
  2. Mix together flour, salt and baking powder
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy.
  4. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract.
  5. Beat mashed bananas thoroughly into the mixture.
  6. Add flour mixture in small increments while beating until just combined into a thick batter.2015-02-24 17.39.11
  7. Fold blueberries into the batter; pour into prepared loaf pans.2015-02-24 17.40.142015-02-24 17.41.44
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

2015-02-24 18.18.23This made the house smell amazing and was a great way to use up some of the delicious blueberries we had on hand!

Breakfast Recipe: Mini Monkey Breads

This recipe is EXTREMELY easy, even by my standards! My fun Friday morning breakfast for us this week were these Mini Monkey Breads. I recently signed up for Pillsbury’s daily emails, and this one came out in the last couple weeks. Considering it only uses ONE ingredient and that monkey bread was one of my all-time favorite breakfasts growing up, I knew these had to be made!

This recipe really is as easy as it looks, and it’s even more delicious than it sounds. Hope you give it a try! If nothing else, it makes the kitchen smell amazing 🙂

Easy Mini Monkey Breads
Recipe Source

Ingredients:

  • 1 can Pillsbury cinnamon rolls with icing

Directions:

  1. Preheat oven to 400 degrees
  2. Prepare your muffin tin for baking
  3. Separate each cinnamon roll and cut each one into 6 sections
  4. 2014-12-04 20.13.462014-12-04 20.15.24Put 6 sections into each muffin tin (I tried a few variations of this…tumbling them on top of one another and squishing them all in. You’ll see how they each turned out!)2014-12-04 20.16.22
  5. Bake for 10 minutes2014-12-04 20.49.45
  6. Before serving, microwave icing and drizzle on top 2014-12-04 20.56.402014-12-05 06.59.43Absolutely delicious! The perfect mini monkey bread to satisfy a morning sweet tooth. Considering I have a 24/7 sweet tooth – this is right up my alley!
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Tower of Deliciousness (I store them un-iced until we are ready to eat them)

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What was your favorite breakfast while you were growing up?
I fondly remember monkey bread, grits, sausage balls, Mickey Mouse waffles, and cinnamon-sugar toast 🙂 My favorite breakfast when we would eat out was Dairy Queen’s biscuits ‘n gravy. Nathan finds that hilarious as I’m far from a fast food fiend now!

Breakfast Recipe: Eggs in a (Biscuit) Basket

As you may recall, the last breakfast of our honeymoon also happened to be the best, thanks to our discovery (and enjoyment) of “eggs in a basket”:

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The stuff dreams are made of…

We made several attempts back home to recreate this dish using various doughs and egg ratios. None of them did it justice. Now, I’m not saying this recipe DOES it justice, but it definitely got the closest yet – and it was by far the easiest (and least messy) to make!

The inspiration comes from this post, which I modified according to what we had on hand. Obviously you can change it up however you see fit as well!

This is a great mix between the egg muffins I make and plain old biscuits. I like having it on hand for portable breakfasts during the week because it has both protein AND carbs. The egg muffins are great, but having some carbs to go with it never hurts, am I right? 😉

Ingredients:

  • 1 can refrigerated biscuits (10 count)
  • 4 eggs
  • Shredded cheddar cheese2014-11-30 14.21.04

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare muffin tin for baking.
  3. Separate biscuit dough individually into each spot.2014-11-30 14.22.36
  4. Press dough in the center using your thumb, leaving thick edges but having a defined, flat bottom for each.2014-11-30 14.24.28
  5. Mix eggs and cheese together. (This is where you can add other toppings like bacon, peppers, seasonings, etc.)2014-11-30 14.26.38
  6.  Spoon egg mixture into each biscuit crevice. It only takes a little – you don’t want it to seep over the sides (although it’s just as delicious if it does!)*2014-11-30 14.28.48
  7. Top with cheese if desired.2014-11-30 14.29.31
  8. Bake for 12-15 minutes.

*My egg mixture ended up being enough for the 10 biscuits and then 2 egg muffins with the leftover mixture. Worked out well!

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These were super simple to make and turned out really well! I’m glad I found an “eggs in a basket” recipe that is reliable. Hopefully it will acquiesce our cravings until we get a chance to go back to the bed and breakfast where we had the delicious original!

What’s your ideal breakfast? Am I the only one who thinks that finding a way to include carbs in the morning meal is ALWAYS a good idea?!

Breakfast Recipe: Egg Muffins

What is it about breakfast foods in muffin form that makes them so much more fun?! That was the question Nate and I had after successfully making these egg muffins, since we were already such big fans of pancake muffins. A large part of it for us is that muffin-form breakfasts are so functional. They’re easy to grab and go or pack and keep, which is what we rely on Monday through Friday for busy mornings and rushed schedules.

I actually came across egg muffin recipes when I wanted to make a quiche earlier this fall. The egg muffins are a much simpler and more portable option, so the next time I was ready to venture into the world of savory breakfast foods, these were at the top of my list!

Nathan is a savory food fan when it comes to breakfast, so I figured since my last two endeavors (pancake muffins and cinnamon roll apple danishes) had catered to my sweet tooth, it was time I fixed something up his alley!

Based off of this recipe.

Ingredients:

  • 6 eggs
  • 1/2 cup to 1 cup shredded cheddar cheese
  • Optional mix-ins: sausage crumbles, bacon bits, shredded ham, onions, peppers, chives, mushrooms…whatever you can put in an omelet or quiche is fair game!

    2014-10-30 20.14.17
    We had just enough cheese and some pre-cooked sausage on hand to use – perfect!

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare a muffin tin for non-stick baking.
  3. Mix eggs and half the shredded cheese in a bowl. Add desired amount of mix-ins.
  4. Use a ladle to fill each muffin about 2/3 full. 2014-10-30 20.18.27
  5. Top with remaining cheese if desired. 2014-10-30 20.19.30
  6. Bake for 20-25 minutes. 2014-10-30 20.44.55

I made these on Thursday night, and they were a great treat to have ready for breakfast on Friday morning. My office was doing a brunch (with mimosas and monkey bread!), so  I was glad I had something new and delicious for Nathan to have, too!

He paired it with a pancake muffin to make for the perfect sweet & savory breakfast combo 🙂 2014-10-31 07.01.02

Speaking of the pancake muffins – round two was a big success! I think both those and the cream cheese brownie cookies were improved the second time I made them, which is saying something because they were mouthwatering from the start.

Round 2 of the pancake muffins
Round 2 of the pancake muffins

These egg muffins are quick, low maintenance, easy to customize and cheap – they fit in quite nicely to our recipe repertoire and I’ll definitely be making them again 🙂