Blueberry Muffins with Streusel

It's "Bacon Day" again and this week Edy and I decided to go with another classic favorite, the blueberry muffin.

I can't even begin to count how many batches of blueberry muffins I have made.  I have been making blueberry muffins, using the same recipe since I was about 10 years old.  I make slight modifications to it depending on my mood, but it is always basically the same.

This time Edy and I decided to add a little Streusel topping.  I am a big fan of Streusel.  Not only does it provide a wonderful sugary crunch on muffins, breads or pies, but it is a great "food" for kids to make. The youngest of kids can make it all by themselves and I love being able to give kids a project that they can take complete ownership of.

I also like giving kids tasks that allow them to get get their hands dirty and get to feel and "play" with the food.  It is great for sensory development, gives them a better understanding of what the food is and the buttery sugar snack they get at the end when licking their fingers is a bonus treat.

Blue Ribbon Blueberry Muffins with Streusel Topping
printer ready

Streusel Topping
3/4 cup Sugar
3/4 cup Flour
1 tsp. Cinnamon
1/4 cup Butter, at room temperature


Muffins
1 c. Sugar
¼ c. Butter
1 c. Milk
1 Egg
1 ⅓ c. Flour
2 tsp. Baking Powder
¾ tsp. Cinnamon
¾ tsp. Nutmeg
½ tsp. Vanilla
¼ tsp. Salt
1 c. Blueberries


Preheat oven 375
Streusel Topping: In small bowl toss sugar, flour and cinnamon together. Break butter into small chunks and work into sugar mixture until crumbly. Set aside. 

Muffins: Toss ⅓ cup flour with blueberries, set aside.  In small bowl whisk remaining flour, baking powder, cinnamon nutmeg and salt together.  In mixing bowl cream sugar and butter together until light and fluffy.  Add egg, mix until combined.  Add milk and vanilla, stir until combined then gradually add flour mixture, blending until just combined.  With rubber spatula gently stir in blueberries.  Fill lined muffin tins ¾ full.  Sprinkle Strusel topping over muffins. Bake 20-30 minutes.

Fruit Smoothie Popsicle

Like many, we have been on a huge Popsicle kick this summer.

They are super easy to make and a wonderful way to use all the fresh fruit that is available this time of year.  

We make two three batches a week and have yet to repeat a flavor combination.  Our favorite combination so far has been mango blueberry banana.

Our basic recipe is to just blend some fruit together with a little juice. Sometimes we add yogurt.  We have layered the flavors trying to make a pretty Popsicle, but the longer wait time has caused some frustration and grumpiness, so we usually just mix it all together.


Primarily we have been making them in our Popsicle mold.  It's nothing fancy, I have been debating getting one of the super fancy shaped ones - making bomb pops would be so much fun - but there is something very satisfying about a plain looking pop.  We also like using little paper cups.  Great for making larger batches and they have an old school feel.    

The best thing about homemade Popsicle is they make a fabulous breakfast treat.  My kids feel like they are being super sneaky and getting away with something when I say yes to a Popsicle for breakfast and I am happy they are starting the day filled up with lots of fruit.

Fruit Smoothie Popsicle


1 mango
1 cup blueberries
2 bananas
1/2 cup orange juice

Place all ingredients in blender.  Puree until smooth.  Pour into Popsicle molds, place in freeze until frozen.
Enjoy!

Peach Clafoutis

This month's Secret Recipe Club assignment was a real challenge for me.  Alessio at Recipe Taster: Savor the Unexpected has an amazing collection of recipes.  Alessio is an Italian living in Germany, he is a physicist, an artist and a chef.  This wonderful mix is reflected in his food and the beautiful pictures on his blog.

The wonderful assortment of recipes led to a great deal of deliberation, which lead to procrastination.  Which resulted in me still not having made anything the day before the reveal.  One of my top choices all along had been Swiss Chard and Almond Gundi.  I struggle with how to use greens and am always looking for new recipes.  Unfortunately when it came time to make something I didn't have any Swiss Chard on hand.  Luckily I am getting some in this week's vegetable delivery so I will still be able to give it a try.

I finally decided to make the Peach and Apricot Clafoutis, but I had to make one change.  The recipe called for  "Quark" which, before a little research was not something I was familiar with. After a little research I discovered Quark is a fresh cheese similar to curd or cottage cheese, it is available in the US as farmer's cheese.  Since I procrastinated I didn't have time to go to the cheese store, or any store for that matter, so I substituted the Quark with Greek yogurt. I also decided to use milk instead of water to get a little more fat into  it.  

I served it with a blueberry lavender sauce and it paired up beautifully in looks and taste.

This is another great dessert to have in your collection.  The peaches can be substituted with cherries, berries apples, or what ever you have on hand and is in  season.  You can make it quickly, it looks impressive and the final results will impress your most finicky guest.

Peach Clafoutis


2 eggs
1/4 cup Greek yogurt
1/4 cup Milk
1/2 cup flour
1/4 cup sugar
2 peaches

Preheat oven to 350.  Lightly butter a small baking dish.
In large bowl lightly whip eggs.  Stir in yogurt and milk.  Add flour and sugar mix until just combined.  Pour into prepared baking dish.
Bake for 20-25 minutes or until lightly golden and slightly firm to the touch.
Serve warm

*if you happen to have some leftovers this makes a wonderful breakfast treat.  In a frying pan melt a tablespoon of butter, add a slice cook on each side until golden brown.  Serve with the sauce or fresh berries.