Nothing beats dessert for breakfast, am I right? Pastries, muffins, and any breakfast food with the slightest bit of chocolate in it is one of my biggest weaknesses. I love waking up knowing I can have a warm croissant or fresh muffin to go with my daily cup of coffee.
This weekend my parents are in town visiting and I wanted to make something easy for us to take on the road for breakfast as I’m sure we’ll be doing lots of sightseeing and fun activities throughout Boston. I’ve made these blueberry muffins in the past, courtesy of one of my favorite blogs, Cupcakes and Cashmere and they were a huge hit so I thought, why not make them again!
The recipe itself is from Ina Garten and makes plenty of batter for at least 16 scrumptious muffins. I like to add streusel on top of mine so I used a basic brown sugar streusel topping, which can be found here.
Be sure to put the streusel on top of the batter before placing the muffins in the oven for a crisp topping.
I alternated between using a regular sized muffin pan and a mini muffin pan for those who wanted a bite-size portion to go with their breakfast.
I hope you all have a great weekend!