![]() ![]() Shouldn’t you be asleep”, I was a little rough around the edges. ![]() “There is nothing here for you! If you eat this, you will blame me for gaining weight again. And something smells here”, Darko was fooling around. I could really use a change in my menu” concluded Darko, who always made quick sandwiches while being in a hurry about something for work.Īnd so, late into the night, after a long, long time, the smell of Blueberry Muffins covered with beautiful streusel crumbs spread through the kitchen! And of course, my husband got up like a zombie, even though he went to sleep a long time before that. What do you say about Blueberry Muffins for breakfast tomorrow? I proposed to my husband. Homemade Blueberry Muffins with Cinnamon Crumbs In the time when I made them often, on my repertoire were usually beautiful chocolate muffins, but since my blog is full of chocolate desserts, I decided to play around a little with some other flavors. “It’s not fair” I thought to myself a few days ago and decided to make an apology to my dear old muffins. Little by little my (at one time adored) muffins became the past. Another time it would be a variation with strawberries and white frosting and so on and so on. “Hmm, maybe I could try chocolate frosting” I thought to myself one time. Since my cupcakes mania began with the blog Cupcakes Garden, every time when I got something out my cupcakes pan, the result was always cupcakes, not muffins! “OMG, is that impossible” I thought to myself! Until a year ago, you could not imagine my kitchen without the smell of muffins. Among the 45 recipes that I posted until now, there is no recipe for muffins! Unbelievable! I looked at all my posts again from my first blogging days and saw a very surprising fact for me. Let the blueberry muffins cool in the pan for 10 minutes before serving.This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble! Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Spoon the batter into 18 of the cups, filling them about three-quarters full. Let the blueberry muffins cool in the pan for 10 minutes before serving. Add the flour mixture all at once and beat at low speed until the batter is smooth. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. In a medium bowl, whisk the flour with the baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. ![]()
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