It's true. We've noshed on Oreo Truffles. We've covered our cookie plates with Red Velvet Cookies. And who could forget the Eggnog Muffins?
This bake-happy week resulted in plenty of full stomachs, several empty boxes of butter, a number of sugary smiles, and one satisfied Hungry Spoon. Tomorrow, it's back to those vege-head recipes our gastrointestinal tracks start craving after the December sugar-high.
But for now, let's bring our Week of Sweets to a close with my Christmas morning breakfast: Colossal Blueberry Muffins. I can't take credit for this breakfast myself. We're fortunate to be spending our holiday at Adam's parents' home, and with all the comforts his parents' provide, my mother-in-law's fantastic cooking is amongst my favorite (remember her Chocolate-Dipped Shortbread? Oh heavens, yes.).
After returning from an early-morning walk with Adam and Dora, we were greeted by the aroma of fresh muffins baking: Kathy's Colossal Blueberry Muffins and Banana-Nut Muffins. Adam and I split one of each (there may or may not have also been some spiked eggnog involved. Totally appropriate.). The blueberry muffins were literally overflowing with blueberries--a fruit I've missed after the last several months of baking with apples, pumpkin, and bananas. And who doesn't need a little more crumb topping in her life?
The rest of the day involved lots of napping, reading by the fire, and me losing miserably to several games of Boggle. Hey--we've all got our talents. Mine just doesn't happen to include finding words in a scrambled cube of letters.
Happy Holidays, everyone! I hope you're enjoying a weekend filled with happiness, family, and plenty of good eats.
Colossal Blueberry Muffins
(recipe adapted from one on CD Kitchen)
This blueberry muffin hit the spot for Christmas morning breakfast. It's super moist, and bursting with berries. The crumb topping takes it up a notch, too.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 - 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 beaten eggs
- 3/4 cup milk
- 1 tsp. vanilla
- 1/2 cup melted butter
- 1 cup fresh blueberries
- Optional: A little lemon zest would be a great addition, but isn't necessary
Crumb Topping Ingredients:
- 1/4 cup butter
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp. cinnamon
1) Preheat oven to 350 degrees. Place large muffin liners in a jumbo-size muffin tray (this recipe makes 6 jumbo muffins)
2) Mix flour, sugar, baking powder, and salt in a bowl. In another bowl, combine the eggs, milk, vanilla, and butter. Pour the wet mixture into the dry mixture, and stir gently until just combined. Fold in blueberries. Divide the batter evenly between the prepared muffin cups
3) Bake for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean (Kathy's took 30 minutes). Remember: If you're using regular-sized muffin cups, the baking time will be significantly reduced!