Blueberry Muffin Cookies

You all know how I love to combine my sweet treats--taking something you'd typically associate with one type of dessert and blend it together with another. Ice Cream Sundae Cookies. Apple Fritter Muffins. Smores Waffles. So it should comes as no surprise that I would jump at the chance to make cookies that taste like blueberry muffins, especially for my niece Abi who loves blueberry muffins and just happened to celebrate her birthday last week. These cookies taste like fluffy blueberry muffin tops, complete with struesel crumbled on top. They are deliciously soft and the blueberries burst with sweetness in every bite. Dave and I couldn't get enough of these and they were Abi approved as well. Plus, if it has muffin in the name, that means it's an acceptable breakfast item, right? Just ignore that part about a cookie if it's before noon.

Pumpkin Pie Muffins

Ok, so maybe there's been a high proportion of pumpkin recipes lately. But can you blame me? We're well into pumpkin season and they just taste so good. Almost makes the cooler weather (and rainy crap we've been getting) seem slightly more tolerable. But these muffins--these are brunch-worthy. Like holiday brunch-worthy. Maybe Thanksgiving morning? And they're super quick to make, so you can definitely squeeze these in on the big day between the turkey and the sweet potato casserole or just before everyone else wakes up on a lazy Sunday. Dave loved the streusel topping, which really brings the pumpkin pie style to these soft, flavorful muffins. If you don't have a stone muffin pan, I'll encourage you to put it on your holiday wish list--the result is a crisp exterior edge, which is this case seems almost crustlike.

Rhubarb Streusel Muffins

When we picked up our CSA box and got some fresh rhubarb, I knew I wouldn't be making pie.  A few years ago, a friend made a rhubarb bread that made me rethink the uses of rhubarb, that it's not just for pies.  I never got the recipe and kind of forgot about it until faced with a few stalks of my own.  Instead of making bread, these muffins served the purpose, in individual servings for breakfast or a quick snack.  The sour cream keeps these muffins soft and tender, and with a combination of white and wheat flour, they're still light.  Not too much sugar, but enough to temper the tartness of the rhubarb and a yummy steusel topping and these muffins are ready to be enjoyed or shared for a fun brunch.