Tag Archives: Breakfast

Blueberry Streusel Muffins

You guys, it’s BLUEBERRY SEASON!

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Yes, I get excited about that.

We just finished strawberry season here. I like strawberries too, but I like blueberries even better.

It’s a good thing I live in the heart of blueberry country. We grow 1/3 of the nation’s blueberries here in my state of Michigan. In fact, there is a blueberry farm right next door to our family business. So when I was over there earlier this week, I made sure to stop and pick up a 10 lb box.

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These fresh-picked berries were the best I’ve ever tasted. They didn’t need sugar or pie crust or whip cream to make them better. I could eat them like candy.

But if I ate them all plain, I’d miss out on deliciousness like these blueberry streusel muffins.

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They’re quick and easy to make, and just as good as anything you’ll buy at the bakery. Try these out in your own kitchen. You will not be disappointed.

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Blueberry Streusel Muffin Recipe

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Ingredients

Muffins

1/2 cup flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Streusel

1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoons cinnamon

Directions

Preheat your oven to 400 degrees. Line muffin tin with paper liners.

In a large bowl, mix together flour, sugar, salt and baking powder. Add vegetable oil, egg and milk. Stir to combine. Gently fold in berries.

Fill the muffin cups to the top. It seems like too much, but these muffins won’t raise that much. Finally, sprinkle with streusel mixture.

To Make Streusel: Mix sugar, flour and cinnamon together in a small bowl. Use a fork to cut in the butter until you have coarse crumbs.

Bake muffins for 20 to 25 minutes or until a toothpick through the middle comes out clean. If muffins aren’t done and topping is starting to over-brown, cover muffins with a piece of tin foil until done.

Apple Coffee Cake Recipe

Here in West Michigan trees heavy with red apples are as much a part of fall as golden leaves and orange pumpkins. This apple coffee cake recipe is one my favorite apple recipes, but it isn’t often that I get to make it with apples picked fresh from a local orchard.

coffe cake recipeWade and I visited Riveridge Produce recently on a beautiful autumn morning.

apple orchardRiveridge provides fresh, locally grown apples to Meijer and is the largest shipper of apples in Michigan. Did you know Michigan is the 3rd biggest apple producing state?

commercial apple farmI used some of our fresh bounty from the orchard to make this apple coffee cake recipe. If you can’t get to an orchard to pick apples, you can find locally grown apples at Meijer. They’re committed to providing customers with as much quality, locally grown produce as possible.

apple on treeThis apple coffee cake is perfect for a chilly fall morning. It’s easy to make and only takes 30 minutes to bake, so you can eat it warm right out of the oven with a cup of coffee. And it will make your house smell deliciously like autumn.

Apple Coffee Cake Recipe

Ingredients

1 1/2 cups of flour

3 teaspoons of baking powder

1/2 cup of sugar

1/2 teaspoon of salt

1/2 teaspoon cinnamon

1 egg

1/2 cup of milk

1/4 cup butter

1  1/2 cups chopped apples

Streusel topping

1/4 cup of sugar

2 tablespoons of flour

1 tablespoon of butter

1/2 teaspoon of cinnamon

Mix dry ingredients together. Melt butter. In a separate bowl beat together egg, milk and melted butter. Pour wet ingredients into dry then add chopped apples and mix well. Pour into a buttered 8 inch pan. Mix together ingredients for streusel until it forms a crumbly mixture. Sprinkle over batter. Bake at 400 degrees for 30 minutes.

apple recipesDisclosure: This post was written on behalf of Meijer. All thoughts and opinions are my own.

Baked Pancakes Recipe

Baked Pancakes Recipe

I have a pancakes recipe for you that will change your life. I stumbled across the idea a few months ago, and I spent all fall perfecting it before sharing.

OK. Are you ready?

Drum Roll please…

Baked Pancake Squares!

Not as excited as I am? Stick with me.

My family loves pancakes, but I hate standing over the stove flipping flapjacks all morning. I don’t like store-bought frozen pancakes either. I think it’s silly to spend $4 on something you can make at home for pennies. Thanks to the miracle that is Pinterest, I happened across a recipe for Pancake Squares. I tried it out, and it was pretty good. But the recipe only made an 8×8 pan. I wanted enough to freeze for at least a week’s worth of breakfasts.

So I experimented with doubling, then quadrupling the recipe, and adjusting ingredients and baking time to get a big batch of pancake squares that are just right for freezing and re-heating. After some trial and error, I finally perfected my pancake recipe last week. This is for a 9×13 cookie sheet, and it makes about 32 squares. The squares are thicker than regular pancakes, so two small squares make a pretty good size serving.

Now I can sit down and eat pancakes with my family instead of eating last once all the batter it cooked, and my freezer is always stocked with pancakes. You can serve the pancake squares right away also, so this is great if you need pancakes for a crowd.

Are you ready for your life to change? Here’s the recipe. Enjoy!

Baked Pancakes Recipe

Ingredients:

3 eggs

3 cups of milk

1/4 cup of water

1/2 cup of butter, melted

4 tbsp. of sugar

4 cups of flour

2 1/2 tbsp. baking powder

2 tsp. of salt

Instructions:

Pre-heat your oven to 350 degrees. Grease a 9 x 13 cookie sheet.

In a large mixing bowl, beat eggs. Stir in milk, water and butter. Then stir in rest of ingredients. Mix to moisten all the ingredients, careful to not over-stir. Batter will be lumpy.

Pour into the cookie sheet, spreading evenly.

Place in the oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Pancake should just start to brown on top.

You can cut and serve right away.

To freeze, let pancake cool completely then cut into squares. Place the cut squares on cookie sheets so they aren’t touching and freeze. Once frozen, should take 2 or 3 hours, place the squares in a large freezer bag to store.

To re-heat, microwave two frozen squares on high for one minute. If squares seem to dry out in the microwave wrap in a paper towel while re-heating.

Here’s a link to the source for the original recipe that I tweaked.