These muffins were delicious. After my success with the breakfast cookies, I pulled out The Family Kitchen* again, knowing I could find something the make at the last minute with ingredients I had on hand.
The downside to this recipe is that I barely had it out of the oven as the kids were sitting down to breakfast. I only give myself an hour, because I can’t make myself get up earlier than 6:00 am to make Fancy Breakfast Friday. If I get up at 6:00 am, I am a fun mom, working on a cool, year long project. If I get up earlier, I have become a crazy, obsessed mom who seriously needs to go back to work. These muffins should not have taken a full hour to make, but for some reason they did.
The recipe calls for 2 cups of blueberries, which I thought was too many for 12 muffins. So I used the “dump blueberries in until it looks right” method.
The main problem here was the crumb topping. Too much flour, not enough sugar. And the muffins were so full, I could barely get the tablespoon per muffin to stay on top. I was left with at least a cup of crumb, so I added some sugar and vanilla and put it in two baggies in the freezer for future muffin projects.
These muffins were served with an egg and some fruit.
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