A few weeks back I got a notification from WordPress congratulating me on making it to my one year anniversary of this blog. Welp, it’s been about a year and change now, and what do I have to show for it? 19 posts. Which works out to about 1 post every 19.7 days. Yikes.
Luckily, my friend Jessie is also a blogger who feels like she’s been slacking, so we’re holding ourselves accountable and decided that for the month of October we’re going to publish three posts a week. So ambitious!
Seeing as it’s October 1st, I’m starting the slew of new recipes off on the right foot, with breakfast of course!
These muffins were slightly adapted from Ina Garten’s recipe in Barefoot Contessa Family Style and were the muffins they made at the Barefoot Contessa store, so you know they gotta be good!
makes 24 muffins
1 1/2 sticks unsalted butter, at room temperature
3/4 cup white sugar
1/2 cup packed brown sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
1 cup yogurt (or sour cream)
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups whole wheat flour
1 cup all-purpose flour
2 cups frozen blueberries, rinsed but not thawed
In a small bowl combine a dash of cinnamon, 3 tablespoons rolled oats, and 1 tablespoon brown sugar
Preheat oven to 350 degrees.
In a large bowl or stand mixer, cream together the butter and sugars. Add in eggs, one at a time, and mix until combined. Beat in vanilla, yogurt and milk.
In another bowl, combine remaining ingredients, except for the blueberries. On a low speed, add the flour mixture slowly into the wet ingredients, mixing until just combined. Fold in the blueberries.
Spoon batter in muffin tins that have either been greased or have liners in them (I NEVER have paper liners on hand, for some reason I just never remember to buy any…)
Top the muffins with a pinch of the oat topping, if desired- this is something I picked up from my college roommate, it’s not really necessary but I think it looks nice and adds a little texture to the top of the muffin, kind of like a streusel topping would. (By the way, my computer doesn’t think “streusel” is a real word. How sad.)
Bake the muffins for 20-25 minutes, until a toothpick comes out clean.
One recipe down, two more to go this week, let’s hope I can keep this up! 🙂