Harvest is in full swing on the farm and so is tomato season in the garden! The kids got to ride, and they always are up for a tractor or combine ride. As I am writing this, we are having a rain day. This week has been very nice, and we had some great days for harvesting.
I have beefsteak, Jet star and San Marzano tomatoes coming in the garden. I have been freezing the San Marzano’s as I go so that I can make a sauce and hopefully can them for winter. We love using San Marzano’s for our Homemade Sourdough Margherita Pizzas. So good! Hopefully, we will be able to get some salsa made, too!
I have been posting all things fall on TheFarmChicken and this last week I shared a recipe for Sourdough Apple Dumplings. When my daughter was trying them, she said “Hmm these are better than I expected!” I thought it was cute. Apparently, there is a chance that pastry covered apples baked in a caramelly sauce wouldn’t be very good!
I decided to share with you a recipe for Blueberry Streusel Muffins. These are definitely a treat and more of a dessert than a breakfast, but they are very good!
Blueberry Streusel Muffins
1 ½ cup flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries, frozen or fresh
Streusel:
½ cup brown sugar
1/3 cup flour
¼ cup butter
Instructions:
In a medium bowl, combine the dry ingredients. Place oil in a one cup measuring cup, add egg and then top it off with milk to make a cup. Mix this and then add to the dry ingredients mixing until just incorporated. Fold in the blueberries. Fill the lined or greased muffin tin. Fill each to the top and then sprinkle with the streusel. To make the streusel combine the flour and brown sugar and cut in the butter.
Bake the muffins in a preheated 400-degree oven for 20-25 minutes.
Thank you for reading! Have a wonderful week!
Mariah Nienhuis | TheFarmChicken
