hello interwebs! everyone is blogging now, man, shoot, so i'm joining in.
if you choose to keep up, you will be able to track my progress in finding the tastiest of tasty breakfast/brunch yummies to cook for friends!
i'm dedicating the first post/treat to my lovely friend kirsten. she is the reason i'm into food blogs, so it is only fitting that she would inspire my first post. i've made the barefoot contessa's Blueberry Coffee Cake Muffins, care of Food Network. but the thing is, kirsten is big on coffee cake with streusel. sooooo-- i added my own little topping with slivered almonds. nom nom.
i chose this particular recipe because it has sour cream in it. sour cream is quite possibly the best condiment/secret ingredient ever. EVER. (you will see WAY more posts including sour cream) it makes cakes oh-so-moist and melt in your mouth. my grandmother has a handful of cake recipes that include it and they all never ever come out dry and hard. so moist cake, plus big tasty blueberries, PLUS crunchy almond streusel = WIN. this recipe made 22 regular sized muffins, and it's really easy to put together...emphasis on the room temperature ingredients, makes the batter come together better. also-- i live in New England. it is NOT blueberry season here. would be WAY better if it actually was, then the berries would be smaller and wouldn't pop and distort the batter as much. still tasty, just a little more "blue" than i would like.
