I bet ya'll couldn't guess my favorite holiday of the year? In case it's not that obvious, I am in LOVE with the 4th of July and so is my all-American family. Here is a snap shot of our breakfast made by my mom, a real Army wife.
Looks like I am not the only one who loves the red, white and blue.
Not only are those muffins made from scratch, but my mom used my Cake Mix Doctor, Cupcakes cookbook to make them. They were delicious! She used blueberries for half and raspberries for the other half. The recipe is listed below.
After a hearty breakfast we visited the soldiers and staff stuck in my dads hospital over this great holiday. I made four different treats for the staff to sample on their breaks from taking care of our wounded warriors. There was definitely a favorite of those four which I will feature in a future post (I know I have so much to catch up on, where did these last two months go).
I also made some awesome chocolate cupcakes with vanilla frosting for my brother William. He is is a HUGE chocolate lover and told me they were the best chocolate cupcakes he had in his whole entire 18 years of living ;) LOVE IT: here is a picture preview of what will come in my next post:
Blueberry Yogurt Streusel Muffins
Vegetable oil spray for misting the pan (if you aren’t using cupcake liners)
Muffins:
1 package (18.9 ounces) blueberry muffin mix
1 container (6 ounces; ¾ cup) yogurt of your choice (yogurt keeps the muffin moist. I used vanilla)
2 large eggs
1 teaspoon pure vanilla
1 cup fresh blueberries, rinse and patted dry
Streusel Topping
¼ cup packed light brown sugar
3 tablespoons all-purpose flour
1 tablespoon butter, at room temp
1. Place a rack in the center of the oven and preheat the oven to 400 F.
2. Prepare the muffin batter: Remove the package of blueberries and set it aside. Place the muffin mix in a large mixing bowl. Make a well in the center. Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon just until combined, 20 strokes. Pour the reserves blueberries into a strainer, rinse them under the cold running water, and drain well. Fold these blueberries into the batter along with the fresh berries. Stir another 10 strokes just to combine. The batter will still be a little lumpy. Spoon or scoop ½ cup batter into each prepared muffin cup, filling it three quarters of the way full. Set the pan aside.
3. Prepare the streusel topping: Place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on the top of each muffin. Place the pan in the oven.
4. Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger. 20 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife and pick them out of the pan carefully. Place on wire rack to cool.
