Happy Saturday! It’s a rainy afternoon here, which honestly, I love. I’ve been listening to the summer playlist I made on Spotify on repeat since 9 am this morning and I really can’t complain. I rounded up a list of things I have been loving and thought I would share them with you, including Blackberry Cinnamon Streusel Muffins.
What I’ve been reading?
- Eleanor Oliphant is Completely Fine by Gail Honeyman- It was one of Reese Whiterspoon’s book club choices last year and she is actually producing it into a movie. So far, it’s been good! It’s an easy read and definitely a book that you can laugh with. Full disclosure, there are some pretty dark pieces that dive into what it’s like living with depression that I have found to be a little bit relatable. I like that it really touches on how asking for help and having a support system is very important. I’ll let you know how I like the ending.
- The Untethered Soul by Michael Alan Singer- It’s definitely a book that takes time to read. There is a lot of information and it’s sort of a lot at once. I’m not very far along, as I’m trying to process everything it’s teaching, but I think it will be helpful. It talks a lot about recognizing the thoughts that go through our minds. I think anyone looking to calm their thoughts would find this book helpful.
What I’ve been eating?
- I am full on in making bread obsessed mode. I have made two loaves so far and they were both a success! It’s been so fun and so interesting to learn about. Maybe, if I get good at making bread I will share some recipes on here one day.
- Currently, ordering Panera’s fuji apple salad BUT with poppy seed dressing when I forget to pack a lunch and it’s such a summer vibe.
- I also have been loving this Pesto Pasta with Chicken Sausage and Brussel Sprouts recipe I found on Pinterest. Garrett makes the best pesto ever, so I might be biased, but this is such a good recipe: https://www.gimmesomeoven.com/pesto-pasta-with-chicken-sausage-roasted-brussels-sprouts/
I’ve been dying to share this recipe with ya’ll. I am so excited about these muffins! First of all, they are jumbo and that’s the way I personally feel every muffin should be. These taste like something you could only find at a bakery but now you can make them right in your own kitchen.
Isn’t she pretty, too? The purple, magenta color and the bitterness from the blackberries adds this burst of flavor that compliments the muffin so dang well. Accompanied by a super soft center, with a crunchy cinnamon streusel top. Now, here are your plans for the weekend: make these muffins.
If you decide to make this recipe, I would love to see your creations! Please tag me on Instagram @sirennapatapis. Happy Baking!
- 3/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter melted
- 2 cups all-purpose flour, plus 2 tbsp for coating blackberries
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 2/3 cup melted butter, I used salted
- 2 eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups blackberries
Makes about 9-10 jumbo sized muffins
- First, make the streusel topping. In a medium sized bowl whisk together your sugars, flour and cinnamon. Pour the melted butter all over the mixture and combine with a spoon until crumbles form. Place in fridge until ready to use.
- In a small bowl, coat blackberries in flour. This will prevent them from sinking to the bottom.
- Next line a muffin baking sheet with paper liners or you can use crumbled up parchment paper. Pre-heat the oven to 375 degrees Fahrenheit.
- In a large bowl, whisk eggs and vanilla. Add in sugars, buttermilk and butter and whisk till combined.
- In a separate bowl, whisk all of your dry ingredients together: flour, cinnamon and baking powder. Pour the dry ingredients into the wet ingredients and fold with a spatula. When the flour is almost fully incorporated add in your blackberries. Fold until combined but make sure you do not over mix or your muffins will come out tough and not soft.
- Scoop the batter into your lined muffin tin to the top, I like to use an ice cream scooper. Use a spoon to pour the prepared streusel topping from the fridge on top. Honestly, the more the better of this stuff. I like to fully cover the muffin so the batter can’t be seen. There’s no such thing as too much streusel. Trust me.
- Place in the oven for 22-25 minutes. You will know they are done when you touch the tops and they spring back.