blueberry streusel muffins

I spent a rainy afternoon last weekend at Starbucks writing, reading and grading. Sometimes it’s nice to just get out of the apartment — if I stay inside all day without getting out at all, I start to feel a little claustrophobic. I call it the “closed-in feeling” and when it hits, the only solution is to grab my bag and books and keys and head out! Even just heading down the street to Starbucks is enough to clear my head and get me into productive mode.

I ordered my usual Zen green tea and since I was a little hungry I also tried a blueberry muffin. I really loved the crumb topping and as soon as I got home, I thought: I want to make my own version!

So this morning that’s what I did.

I found this recipe on the blog Stacey Snacks for peach streusel muffins … I didn’t have any peaches so I adapted it to make blueberry muffins. I’m looking forward to trying the recipe with peaches sometime soon though! The photos on Stacey’s blog look amazingly scrumptious.

Here’s how my blueberry streusel muffins turned out:

blueberry streusel muffins

for the topping:
– 1/3 cup uncooked oatmeal
– 1/3 cup all-purpose flour
– 1/3 cup firmly packed light brown sugar
– 1 tsp ground cinnamon
– 3 tbsp unsalted butter, softened

for the muffin batter:
– 2 cups all-purpose flour
– 1/2 cup sugar {or 1/4 cup stevia/truvia}
– 1 tsp baking powder
– 1/2 teaspoon baking soda
– 2 tsp ground cinnamon
– 1/2 teaspoon salt
– 3 eggs
– 1 tbsp unsalted butter, melted
– 1 cup Greek yogurt
– 1/4 cup unsweetened applesauce
– 1 tbsp pure vanilla extract
– 1 & 1/2 cups blueberries

1. For the topping: In a small bowl, combine the flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.

2. Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and vanilla.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended, being careful not to overmix.

6. Fold in the blueberries.

7. Scoop the batter into the prepared muffin pan until the batter comes to the top of the paper liner or pan. Sprinkle with the brown sugar streusel topping, and lightly press the topping into the muffin batter.

8. Bake for 22-25 minutes, until tops are golden brown and a knife inserted in the middle comes out clean.

Update: These were delicious right out of the oven, and still moist and fresh-tasting a couple days later when I finished the last of the batch. They’re a great way to use up the last of your summer blueberries! I especially loved the streusel topping!

YUM!

Have a delightful day, everyone!

Always,
Dallas

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-Time spent: about 1 hour {including bake time}
-Cost: less than $5

You might also enjoy these previous posts:
blueberry/blackberry/raspberry muffins
good morning sunshine muffins

baked mango with brown sugar & cinnamon

I have a quick, easy & delicious recipe to share with you today!

At the grocery store yesterday mangoes were on sale for $1. I never really ate mangoes until a year or so ago — I’ve always enjoyed mango-flavored things, like gelato and tea and smoothies, but for some reason buying the actual fruit at the store was intimidating to me.

Then Mike came into my life. As I’ve shared before, Mike loves trying new foods, especially exotic and intriguing fruits. On one of our first grocery trips together, he bought a mango and showed me how to test it for ripeness. We let it soften for a couple days until it had some give, like a ripe avocado. Then Mike showed me how to prepare it: slicing the fruit off from the core and peeling off the skin. I was surprised at how easy it was!

Ever since then, I’ve been enjoying mangoes on a fairly regular basis. Last night I was in the mood for something new, so I decided to try baking a mango, much in the way I’ve baked peaches and pears in the past.

baked mango with brown sugar & cinnamon

– 1 mango
– 1 tbsp brown sugar
– 1 tbsp cinnamon

1. Preheat the oven to 350 degrees.

2. Slice the mango away from the core and arrange the pieces, skin down, in a glass baking dish.

3. Sprinkle the slices with the brown sugar and cinnamon.

4. Bake for 20-25 minutes, until the sugar-cinnamon mixture starts to bubble. Peel off the skin and serve warm, with ice cream or whipped cream if desired.

Mike and I enjoyed this as a healthy dessert tonight! I think it would also make a great snack, or even breakfast!

Hope you’re having a wonderful week! Make today a masterpiece!
-Dallas

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Time spent: 30 minutes {including bake time}
Cost: $1.00

patriotic fruit cobbler

Happy 4th of July! Hope you’re celebrating with family, friends, sunshine and good food. On this day {well, every day, but especially today!} it’s important to remember and thank all of the men and women who have served and continue to serve our country. Here is a nice way you can let current service members know they are appreciated: A Million Thanks letter-writing campaign.

I have a quick dessert recipe to share with you today — it’s a great way to use up delicious summer fruit, and you can make it patriotic if you throw in some strawberries, raspberries and blueberries. Add some whipped cream and you’ve got a red, white, and blue dessert, perfect for a 4th of July barbeque or potluck!

patriotic fruit cobbler

-1 box pie crust mix {I used Jiffy}
-4 cups diced summer fruit {I used blueberries, strawberries, one pear and one apple)
-1 tbsp flour
-1/4 cup sugar
-1 tsp cinnamon
-1 tbsp lemon juice

1. Preheat the oven to 350 degrees. Lightly grease a baking dish.

2. Prepare pie crust as directed and press dough into bottom of baking dish in a thin layer.

3. Core and dice the fruit. Gently mix it together with the flour, sugar, cinnamon and lemon juice.

4. Pour fruit on top of pie crust. Bake for 20 minutes, or until fruit is starting to bubble.


Let cool for five minutes, then serve with whipped cream or iced cream.

YUM!

Happy Independence Day!

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Time: 30 minutes (including bake time)
Cost: $5.00