I hope everyone had a relaxing and enjoyable Labor Day weekend. Our family made the decision to pack into the car and venture out to the Smoky Mountains to spend the holiday camping; a Griswold family vacation at it’s finest. We originally intended to stay through Monday, but tropical storm Lee had other plans. We debated sticking it out but in the end, the thought of trying to pack up camp in the pouring rain with three wet children in tow didn’t bode well for our sanity, so we headed home a day early. Despite the unplanned departure, we had a swimmingly good time with the days we did have and I think the boys really enjoyed this final sendoff to summer.
The boys playing in the water at Cliffside Recreation Area in Highlands, NC
Anytime we pack up the gear and go camping, I like to put together a few sweet treats for the occasion and this trip was no exception. I originally attempted to create a chocolate cherry chip cookie, but it was a dismal failure so I scrapped the creativity and went with a classic chocolate chip. It wasn’t all downhill though. I also intended to concoct some form of mouthwatering muffin for breakfast. I filtered through all sorts of different options in my head, but when the ingredients finally landed on the table, I determined that a combination of blueberries and almond was just what this family needed to start their day off right. They must have agreed with me because all we brought back with us were empty muffin wrappers.
Before we jump to it, I wanted to mention that our addition project is finally underway! It’s looking like a bit of a war zone in our backyard, and with all the rains coming through, I doubt that will change very much over the next few days. If you’d like to check out a few pictures from the first week of demolition and construction, you can peak at my flickr account. I also have additional pictures from the camping trip posted. Alright, on to the good stuff.
To bake up a batch of tasty bites, you’ll want to grab a up bowl and mix together a handful of dry ingredients along with your blueberries. This will help ensure that all those beautiful fruity morsels don’t drop to the bottom of your muffins while baking.
In a separate bowl cream together a little butter and sugar and add in a few additional accoutrements such as almond filling, an egg, and some vanilla.
And in case you’re wondering what I mean when I say almond filling, here’s a snapshot of my can’s wrapper. Check out the baking aisle around the canned pie fruit to find it.
Add the dry to the wet, a bit at a time and mix it together to form a batter. Drop the batter into your mini muffin tins (a regular tin works too) and sprinkle with a little bit of cinnamon sugar goodness over the top and an almond or two for good measure.
Slide your finished creation into the oven and cook them up all hot and muffin-like.
Add in a cup of coffee and breakfast is officially served. Bring on the Griswold family camping vacation.
Blueberry Almond Breakfast Bites
Total Time: 30 min
2 Cups Flour
4 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
11/2 Cups Fresh or Frozen Blueberries
1/2 Stick (4 Tbsp) Butter
1/4 Cup Sugar
1 12.5 Oz. Can Almond Filling
1/2 Cup Sour Cream
1 tsp Vanilla
Slivered Almonds, Cinnamon and sugar for sprinkling over the top
In a medium sized bowl, mix together the flour, baking powder, salt, and cinnamon.
Add in the blueberries and coat well.
In a separate bowl, cream together the butter and the sugar.
Add in the almond filling, sour cream, egg and vanilla. Mix well.
Add the dry ingredients in a bit at a time, until just combined after each addition.
Fill mini cups 3/4 up and sprinkle a little cinnamon and sugar over the top of each. Add a couple sliced almonds if desired.
Bake in a preheated over at 375 degrees for 8-10 minutes.
For regular sized muffins add an additional 5-10 minutes of cooking time.