Brown Sugar Blueberry Muffins

Happy Monday everyone! I both love and hate Mondays. On the one hand, to me it's always felt like the begining of the week. It's a chance to start over, and have a great week, erase whatever went wrong last week. But, on the other hand, it means the lovely and relaxing weekend is over. Either way, Monday morning sure looks brighter with a deliciously cinnamony blueberry muffin, especially when it has a streusel topping. Muffins are fantastic because it is a socially acceptable way to have dessert for breakfast. Tell someone your having cookies for breakfast, they look at you like your crazy, but a muffin, totally fine. So whip up a batch for breakfast this week!

Brown Sugar Blueberry Muffins
Muffins:
6 tbsp butter, melted
3/4 cup of brown sugar
1/4 cup of white sugar
1/4 cup milk
1/4 cup evaporated milk
1 large egg
1 1/2 cups flour
1 1/2 tsps baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 cups blueberries

Topping:
3 tbsp butter, melted
1/4 cup of rolled oats
1/4 cup of flour
3 tbsp brown sugar
1 tbsp white sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Pre-heat the oven to 375 with a rack postinioned in the middle. Make the topping: Mix together the oats, flour, sugars, and spices. Pour melted butter over the mixture and stir until topping is clumpy and combined, set asside. Make the muffins: In a large bowl mix together the butter and sugars until well combined and smooth. Add milks and egg and mix until just combined. Add in baking powder spices and 1/2 cup of flour and mix until just combined. Add remaining flour and repeat. Gently fold in blueberries. Line a 12 muffin pan with liners and spray with non-stick. Divide the batter evenly amonst the muffins, each should be full to about the top of the liner. Top each with the topping, dividing it evenly amonst the muffins. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. (adapted from epicurious)

Happy Eating.