How is fall treating everyone? Are you where it’s nice and cool, with the smells of autumn and fir in the air? Or even super cold with already seeing snow? If so, but envy you! South Mississippi has only had brief moments of what feels like fall, but mostly it’s been HOT! Wake up, walk outside and it’s already 70 degrees and climbing. Yet, I can honestly say that today I walked outside in my typical shorts and tank only to be met with a blast of cold air! I ran inside to check the temp and it was only 60 degrees out! 20 degrees cooler than yesterday. So yeah, I got to wear a sweatshirt for a few hours.
With that said, I’m dreaming of the typical fall cooking and the smells that warm up the kitchen this time of year. My dads famous soup, that I stole the recipe for; pumpkin bread; cookies; muffins…just to name a few. So this weekend, despite the heat, I made my never fail Blueberry Muffins. Yeah, not the super healthy version, but to me, anything you make at home and know what is going into that recipe is a thousand times better than store bought any day!
I do occasionally sun out the flour for whole wheat or even ground up oatmeal. Use flax eggs instead of eggs. Find a healthier sugar substitute for the sugar… but this time I stuck to the regular no fail good old fashioned recipe.
so here ya go!!! Enjoy! And they are best straight from the oven! Yummy!
preheat oven to 400 degrees Fahrenheit.
1 1/2 cups all purpose flour
3/4 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 cup blueberries
pour into a muffin tin lined with cupcake liners.
then mix together:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter chilled and cubed
1 1/2 teaspoon cinnamon
mix all together til crumbly and add to the tops of the uncooked muffins.
bake for 20-25 min.