***Today is the last day to enter my Giveaway***
Muffins are pretty much the perfect on the go breakfast. They may not always be healthy for you, but they are portable, and sure do taste good! I store them in the freezer, so you can take one out and have a fresh muffin (after you microwaved it for 30 seconds) any day of the week. With school back in session quick breakfasts are key for a lot of people. I am not going to try to convince you that these are healthy, because they aren’t. But they do have fresh, plump blueberries, so that helps a little!
I made these about a week ago, and my 7 year old said they were the best muffins he has ever had. Better than Chocolate Chip, better then French Toast, better than Double Chocolate Peanut Butter Swirl? I guess so. Of the 20+ muffins on my blog, he thinks this is the best! And really, from a kid who doesn’t like blueberries, I think that says a lot!
I was a little nervous about this recipe because of the sour cream. I can’t say that I have baked with sour cream before. But it is from Cook’s Illustrated, so I am pretty sure you just go with it, and do what they say. They have never steered me wrong before. And just as I figured, they muffins came out perfect. They rose beautifully, the blueberries stood out, and the cinnamon sugar topping, although optional, was well worth it!
I don’t know about you, but I am ready for school to start. I really enjoy spending time with my 7 year old, and playing with him during the day. I will miss him like crazy when school does start again. But right now, I am so far behind, I just need time to get everything done! Moving, unpacking, getting the house ready, work, the blog, family….there are just not enough hours in the day. Today I am taking my 7 year old bowling, and out to lunch with a friend. Hopefully me being overwhelmed won’t affect his fun memories of summer!
Back when I did the Colorado Wildfires Bake Sale, I quickly found a perk. Everyone was sending me links and pictures to some of their best recipes. Some of which I had missed out on the first time around. So when I found myself with lots of blueberries (I still have lots, so beware), I went straight to this gorgeous bread that was sent to me by Damn Delicious.
This is pretty much a classic banana bread, but with tons of blueberries mixed in. The blueberries and banana go surprisingly well together, and make for a very moist and flavorful bread. This recipe should make 4 mini loaves, that you could wrap in foil and freeze for later. Or give as gifts, if you are feeling really generous. I made 1 regular sized loaf, and then 6 muffins with the little bit of batter left. I am sure I could have put it all into 1 large loaf. As you can tell by the picture, it isn’t over flowing the plan or anything.
My 7 year old loved this bread. He ate it for breakfast, and requested it for a snack for quite a few days in a row. He won’t eat blueberries plain, but mix it into bread, muffins, or waffles, and he can’t get enough!