0813 blueberry muffin
Blueberry Muffins
The start of the school year is just around the corner, and we will all soon be busy in the mornings again. This month I thought it might be fun to share my ideas to help get my family going each day.
I like to try to have things that are quick and can be eaten on the run. I must admit, though, I do have to plan in order to pull this off. Some of these recipes take a little preparation but are always better than a drive-thru.
One of my family’s favorites is Blueberry Muffins. They have fresh blueberries and are just wonderful. Everyone seems to enjoy simple parfaits, too. For them, I cut fruit and layer it with Greek yogurt and honey. Breakfast “buddies” are a fun choice as well.
I hope these grab-and-go choices will help you jump-start your day and your school year.
Recipe: Fresh Fruit Parfaits
This light and cool breakfast is one of our favorites, especially when it is hot outside.
1 container blueberries
1 container strawberries
2-3 peaches
Greek yogurt
Honey
Wash and slice fruit into bite-sized pieces. Store each kind of fruit in separate containers in the refrigerator.
Just before eating, layer fruit then yogurt and then honey in a disposable cup. Repeat layers once or more depending on the size of your cup.
Recipe: Breakfast “Buddies”
These are really just burritos for breakfast. I came up with the name so my youngest would eat them. These are fun in the fall and winter because they are more satisfying and warm on cold mornings.
1 pound breakfast sausage
8-10 eggs
2 Tbsp. milk
Salt and pepper, to taste
1 ½ cups cheese (your choice), shredded
Flour tortillas
Brown sausage. Meanwhile, beat the eggs and add the milk, salt and pepper. Once the sausage is to your liking, add the eggs and scramble them until they are cooked to desired state. While the eggs cook, warm the tortillas.
To assemble, add the warm sausage and egg mixture to the tortilla and top with the shredded cheese. Add toppings like sour cream or salsa, as desired.
Fold your “buddy” into a burrito envelope and enjoy.
Recipe: Blueberry Muffins
I found this recipe a few years ago while living in Virginia. It is a good basic muffin batter recipe, so sometimes I change fruit to strawberries or peaches for a fun twist. I generally make them either Saturday afternoon or Sunday morning, and they will last a few days. We like to warm them up for a few seconds and spread strawberry jam on top.
1 ½ sticks butter, at room temperature
1 ½ cups sugar
3 eggs, at room temperature
1-2 tsp. vanilla extract
1 cup sour cream
¼ cup milk
2 ½ cups flour
2 tsp. baking powder
½ tsp. soda
½ tsp. salt
1 pint fresh blueberries
Preheat oven to 350 degrees. Line two muffin tins with liners and set aside.
In a bowl, sift together dry ingredients and set aside.
In a mixing bowl, cream butter and sugar for about seven minutes until fluffy, and then add eggs one at a time. Add vanilla, sour cream and milk.
Next add dry ingredients and beat until just combined.
Fold in the blueberries so that they don’t break up. (I like to use a scoop so that my muffins are the same size.)
Scoop mixture into the liners and bake for about 20 minutes or until a toothpick inserted comes out clean.
