Blueberry Crumb Cake for Breakfast

Blueberries are abundant right now in the store and at the Farmer's Market.  I had about 4 cups to use up or freeze and found this recipe for Blueberry Crumb Cake from one of my favorites...the Pioneer Woman.  Easy to make, moist and delicious. 

Ebelskiver Pancakes for Breakfast

Some Saturday mornings call for something a little more special for breakfast.  This morning I made puffed pancakes, scrambled eggs and bacon.  Yum.  The pan and mix are from Williams Sonoma but you can make your own mix as needed and fill these little treasures with things like Lemon Curd, Strawberry Jam and Nutella.  

Go to Cinnamon Sugar Muffin Recipe

We had house guests over the weekend and enjoyed a leisurely Sunday morning breakfast - including my go to recipe for muffins. It's a great basic recipe that can be altered, added to and updated. This time I added fresh blueberries and lemon zest. It is a one bowl recipe and ready in 30 minutes. The original recipe is from a cookbook called Kitchen Keepsakes by Bonnie Welch and Deanna White. The book was a wedding gift twenty years ago and the person who gave it to me marked her favorite tried and true recipes. Love it. The cover is tattered and burned. I nearly lit the book on fire one day while it lay a little too close to the gas flame on my stove top. Yikes.

Cinnamon Sugar Muffins
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk
1 egg, beaten
1/3 cup butter, melted
Cinnamon and sugar to sprinkle on tops

Mix flour, sugar, baking powder, salt and freshly grated nutmeg. Add milk, beaten egg and melted butter. Mix well. (Here is where I add anything extra...blueberries, lemon zest) Fill greased or lined muffin tins 2/3 full and bake 400 degrees for 20 minutes.