A Little Blue for Mother's Day

With Mother's Day fast approaching, here are a couple recipes for all you moms to print out for your families to help them in preparing your breakfast in bed this Sunday morning. A buttery, crumb-topped muffin studded with plump blueberries and a blueberry yogurt smoothie would be welcome additions to your leisurely morning spent lounging and reading the Sunday newspaper.


Just print out the recipes and place them in a spot your family will find them. Hopefully they will get the hint.

Happy Mother's Day!



Blueberry Crumb Muffins

makes about 12 muffins

for the muffins -
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups blueberries
1 tablespoon flour

for the crumb topping -
1/4 cup sugar
1/4 cup brown sugar
1/4 cup butter, softened
1/3 cup flour
1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Line a standard sized muffin pan with cupcake liners and set aside.

For the muffins, in a large bowl cream together 1/2 cup butter, and 3/4 cup sugar. Add egg and beat well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with the milk. Toss blueberries with 1 tablespoon of flour and gently fold into batter. Fill each muffin liner about 2/3 full. Set aside.

In a small bowl, combine the topping ingredients until it is crumbly. Use your fingers or a fork to combine ingredients. Sprinkle some of the topping on top of each muffin.

Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean. Cool in pan for 5 minutes. Serve warm with butter.

The Blueberriest Smoothie

Using frozen fruit produces a thick smoothie without adding ice.


makes 1


1/2 cup frozen blueberries
1/2 cup frozen banana chunks
1/2 cup blueberry or vanilla yogurt - I like Greek yogurt
1/2 - 3/4 cup pineapple juice


Place ingredients in a blender in the order listed. Blend on medium high speed just until the fruit is no longer chunky. Serve in a tall glass with a straw.