Thursday, July 14, 2016

When life gives you blueberries...

life is finally {slowly} starting to get back to normal. mr. c is driving and is moving around without the walker. he still isn't back to his regular work days {i think he is enjoying being home too much} but, he gets out for a little bit each day.

we are done with baseball. for now.

randi has been gone studying in new mexico. she received a scholarship to attend a week of seminars and learning at a university there. her time has been spent with pride and prejudice, leonardo di vinci, georgia o'keefe...
a very typical way for a 16 year old to spend her summer vacation, right?!

the first day of school is right around the corner. i received an email with cade's school supply list. he wanted nothing to do with it. he did not want me to even talk about it. randi, on the other hand, cannot wait to get supplies!

i am regaining some sanity and am getting snippets of moments to myself.
today, i even paid someone to clean my house. i have always felt guilty about doing that. i stay home. it's my job. however. these past few weeks have helped me get over that guilt. and, the way i look at's cheaper than a vacation and, almost as satisfying!

on to baking...
with all the fabulous berries in season, i decided to take my banana chocolate chip recipe and add blueberries in place of the chocolate chips.

i love this muffin/cupcake scooper. one of cade's teachers gave it to me as a thank you gift {along with a bottle of wine}!
before baking, i topped each muffin with cinnamon sugar. i got the idea from crazy for crust.

i love the way they turned out...moist, sweet but not too sweet...burst of blueberries in each bite and hints of banana and cinnamon.  perfect with my morning coffee.

Cinnamon Sugar Banana Blueberry Muffinsyields - 2 dozen muffins

preheat oven to 350 and line muffin pans.

1 cup granulated sugar
1/2 cup melted/cooled butter
1 cup mashed bananas {about 2}
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup buttermilk
1/4 teaspoon salt
1 teaspoon vanilla
1 cup fresh blueberries
1/4 cup sugar
1 teaspoon cinnamon

cream sugar, butter and bananas. add remaining ingredients {except blueberries}. stir until well mixed. fold in blueberries. pour batter into lined muffin pans. mix sugar and cinnamon together and sprinkle over batter. {you will have left over cinnamon sugar mix. save for snickerdoodles, toast, crepes, etc}.
bake for about 25/30 minutes. {watch them. they are done when an inserted toothpick comes out clean}.


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