Because I have a serious problem...

Ladies and gentlemen, I have caved. I have given in to the urge to create a blog all about my baking/cooking adventures and endeavors. I've found that now that I have a daily eating audience, my love of cooking/baking has only grown. Add to that the fact that I'm a teacher on summer break, and this is what you get.

But on to the good stuff.

Today I decided to bake muffins for John to have for breakfast tomorrow, and with blueberries in season the decision for what kind of muffins was a no brainer.

These muffins are super easy and I added a crumbly topping for a little extra flavor:

Here's what you do (remember, this is baking with Emily - NOTHING is exact):

Preheat the over to 400 degrees (or, if you're me, you forget to do this and throw the muffins in the oven while it's preheating. I promise, they will still bake) and stick some muffin liners (12ish) in your muffin tin.

Grab a bowl and crack 2 eggs into it. Whisk those eggs up like you're making scrambled eggs.
Add a cup of sugar into the bowl with the eggs and keep whisking to blend it in.
Add in 1/2 cup of vegetable oil (keep whisking), and 1/2 tsp. of vanilla (I don't think you actually need the vanilla, but I throw it in just about everything I bake because it can't hurt) and whisk away.

Now, get a new bowl and a wooden spoon.
In this bowl, dump in about 2 cups of flour, 1/2 tsp. of salt, and 1 tsp. baking soda (I bold that because if you're like me, sometimes you mix up baking soda and baking powder... oops!). Mix those together.

Now get a container of sour cream and your first mixture of eggs/sugar/etc.
A little at a time (using that wooden spoon!), alternate adding your flour mixture and your 1 cup sour cream into the egg mixture.

Last, but certainly not least, add in those fresh (or frozen if you have to, but that will make me sad) blueberries. My motto is more is better, so I throw in somewhere between 3-4 handfuls of them. Stir gently.

Set this aside and grab your bowl from the flour mixture.
In this bowl, toss in about 1/2 cup of sugar, 1/3 cup of flour, and 1/4 cup of butter. Mix with a fork until it makes crumblies.

Now: Fill those muffin liners with your muffin batter and drop some crumblies on top. Bake abour 20 minutes and enjoy!

Ingredients (yes, posted after the directions because I'm me and I do things backwards):

Muffins:

• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 tsp. vanilla (if you want)
• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 cup sour cream
• 1 1/2 cups(ish) of blueberries
• muffin liners (if you don't keep them around)

Crumbly:

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup butter

PS: Because my poor little muffin tins were very loved and falling apart and not worth moving 693 miles, I made these in those throw away aluminum muffin tins from the grocery store. Proof positive that you don't need to spend a million dollars on your bakeware (even though that would be nice...)
See?