I hope everyone had a great weekend! Mine was full of
bathroom renovating. I actually took Thursday and Friday off from work
so that I could help Tyler with tiling the tub surround. That took forever!
Although I will say, we have gotten a heck of a lot better with our tiling skills. After 3 different tiling projects we have learned a lot from our mistakes. Looking at the tile I don’t see any imperfections or have any leaning tiles or grout lines of different sizes. Everything looks like a professional did it. Anyways, I plan on sharing the whole bathroom renovation
project in a different post at a later date when we’re closer to being done. We
still have quite a bit of work with the walls and getting the board and batten
up, sanding, painting, etc.
Saturday morning, after we had finished the tile the
night before, I wanted to have a nice breakfast in the morning. I had a ton of blueberries that were going to go bad if I didn't use them soon so blueberry muffins it was. They were so delicious!
Ingredients
Muffins
1½ cups all purpose flour
½ cup brown sugar
2 tsp baking powder
1 tsp cinnamon
¼ tsp baking soda
¼ tsp salt
¾ cup milk
⅓ melted butter
1 tsp vanilla
2 eggs
1½ cups blueberries
Crumble Topping
⅓ cup granulated sugar
⅓ cup brown sugar
1 tsp cinnamon
¼ tsp salt
1½ cups all purpose flour
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray. Set aside.
- To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in semi-melted butter then add flour. Set aside.
- To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a separate medium bowl, whisk together milk, melted butter, vanilla and eggs. Pour mixture over the dry ingredients and stir using a rubber spatula until just incorporate, being careful not to overmix. Add the blueberries and gently mix to combine.
- Scoop the batter evenly into the prepared muffin tins about 3/4 of the way full. Top with reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking.
- Bake muffins in preheated oven for 15 -20 minutes
- Remove from oven and allow to cool in muffin tin for 10 minutes then remove from pan and cool completely on wire rack.
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