My family is growing faster than I could have ever imagined!

I have a new sister-in-law, a new nephew and another little niece/nephew on the way!

I went to visit my new little nephew last week and couldn’t go empty handed.

Mikey’s sister, Bonnie, is an amazingly strong and beautiful friend and sister to me.

She had a perfect labor and delivery and we are all so excited to have little Grady Michael in our lives.

He is the teeniest, most adorable little peanut, and I can’t wait to watch him grow and learn about his personality.

This is a sweet and simple recipe that can be altered with fruit depending on the season.

No need for anything but a wooden spoon and some measuring cups for these muffins.

Make these muffins to share or to enjoy.  They will make your house smell amazing and add comfort to these cool weather days that are finally here!

Recipe: Blueberry Muffins

1 1/2 Cups Flour

3/4 Cups Sugar

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1/3 Cup Vegetable Oil

1 Egg

1/3 Cup Milk

1 Cup Fresh Blueberries

Streusel Topping:

1/2 Cup White Sugar

1/3 Cup Flour

1/4 Cup Butter, Cubed

1 1/2 Teaspoons Ground Cinnamon

(combine all streusel ingredients together in a bowl with a fork and sprinkle over batter)

Directions:

Preheat oven to 400 degrees.

Line muffin tins with liners and set aside.

In a medium bowl, combine flour, sugar salt and baking powder.

Place vegetable oil in a 1 cup measuring up and add the egg. Then add enough milk to fill up the measuring cup to the top.

Mix egg mixture into the flour mixture and stir to combine. Stir in blueberries and fill muffin cups about 2/3 full.

Sprinkle streusel over top of batter and place in oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

This recipe is adapted from vanillaandlace.