Falling Into Fall

This rainy weather is making for a rather blah week, is it not?

Rain rain go away.

I’m ready for some sunshine and a little warmer weather. I’m just not really ready for summer to be over.

I love fall, don’t get me wrong. I love the changing leaves, the crisp air and of course fall flavors like pumpkin! I have all these ideas for pumpkin this fall so I may just have to accept that summer is coming to an end.

But imagine my surprise today when I ran into my local grocery store all while risking my life in a terrible thunderstorm all in search of this glorious orange canned goodness only to find they didn’t have my beloved Libby’s canned pumpkin! Tragedy.  The only canned pumpkin I could find was organic small cans that cost $3 each!

You know its real love when you buy 2 cans of mashed up squash for $3 each just so you can go home and make pumpkin bread, or ice cream, or pie, or pancakes, or cupcakes…you get the picture.

But in the meantime while I figure out what to make with the “better than gold” pumpkin, I’m bringing us back to blueberries. You know you’re excited for another blueberry recipe.

I’m meshing my need for summer with blueberries and understanding that fall will come whether I like it or not with maple flavor. If you think about it these flavors go together quite nicely i.e. if you eat blueberry pancakes drowned in maple syrup like me. Sweet and tart.

They are like that couple that at first everyone says “that’s just weird, it’s never going to work out” and then suddenly you realize they are strange but somehow work. Case in point: Brad Pitt and Angelina Jolie. (I’m still on team Aniston)

These blueberry maple oat bran muffins are just like the Jolie-Pitt clan, strange, plentiful and you can’t stop staring or in my case- eating them.

They are soft and fluffy like the little twins, a little nutty from the oat bran like that Shiloh girl, sweet  and sassy like Zahara, and they have a little kick like Maddox…ok I give up there is just too many of them.

I obviously read too many trashy celebrity magazines while on vacation.

But seriously these muffins are awesome. A hint of maple flavor with the sweet burst of blueberries and a nice hearty and filling aspect of oat bran. Perfect for a chilly fall morning.

And please, if you thought I was going to stop there with the maple, you so clearly do not know me. I had to go and make it like a cupcake by topping it off with some maple cream cheese.

Thinking you’re eating cake for breakfast will never get old.

Never.

Blueberry Maple Oat Bran Muffins:

1  Cup flour

3/4 cup oat bran

1/3 cup sugar

2 teaspoons baking powder

1 beaten egg

1/2 cup milk

1/4 cup oil

1/4 cup maple syrup

1 cup blueberries

Instructions:

In a bowl mix flour, oat bran, sugar, baking powder until all combined.

In another bowl  mix the egg, milk, oil, syrup until combined.

Add the egg mixture to the dry mixture and only stir until just together, its okay if the batter is a little lumpy. Fold in blueberries in gently.

Grease muffin tins and fill with batter 2/3 of the way. Bake in a 400 degree oven for 20 minutes or until just golden.

Let cool on a wire rack.

Maple Cream cheese:

4 oz cream cheese

3 Tablespoons of maple syrup

Mix cream cheese with syrup until smooth and slather on muffins.

Maybe I’m more ready for this whole fall thing than I thought.

Fruit and oat bran mean you can totally eat multiple muffins in one sitting.