 Hey y'all it's Tammy with Colored Valley Cooks and today we're making homemade blueberry and strawberry muffins for Easter morning breakfast. We're making our streusel. I use a quarter cup of pack brown sugar, an eighth cup of flour, and then we're gonna put in some pecans, three tablespoons of butter, needs to be room temperature of course so that you can blend it well. We're gonna blend this before I throw in the pecans. So you're just gonna take a blending fork and blend in your sugar and your flour. So I'm just taking the blending fork and getting this all blended together for our streusel. If you don't have a blending fork, they're well worth a little bit of money. You have to pay for them on our website. It takes you to Amazon, but if you'll go through our website it helps us support our show. Now we're gonna throw in some pecans, a little bit of flour y'all, to make it a little bit more crumbly. I want it to be crumbly so you can get on your muffins. I'm gonna use my hands. Once you put the pecans in there, it's just easier to use your fingers to do your streusel at that point so you can get it separated. Alright the next thing we're gonna do is mix up our muffins and I'm gonna go ahead and mix up enough base batter and then add my fruit last so that I can do half blueberry, half strawberry. Okay we're gonna start by melting three tablespoons of butter in our bowl. So just microwave that until it's melted. Now we're gonna add our sugar. It calls for a half a cup of granulated sugar, a granulated sugar and two eggs. One and two. So we're gonna mix this up. Now with muffins you don't have to mix it up with a whisk because they're actually the batter is actually supposed to be a little lumpy. So mix this up first. We're gonna put in some vanilla. It calls for buttermilk but I don't have any. Three quarters of a cup of milk. So that's going in. So easy y'all. And now all we got to do is put in our flour. It's two cups of self-rising flour. Then we'll fold in our fruit and we'll be done. And we're gonna, I'm gonna strain these strawberries because I put them in syrup and so they're pretty dog on runny. So we're going to drain a little bit before we add them in and I don't need to really use them all. So I'm just getting some of the water out of these y'all for our muffins. These are big old pieces of strawberry. These are gonna be really good muffins. So we're gonna put about half the batter in here and just fold in your strawberries. Alright there's that one. Now we can throw in the blueberries. These are blueberries from last year that we picked. I like a lot. You're gonna fold in your blueberries. I love blueberry muffins Chris likes strawberries better. Alright we're gonna get over here and put them in the muffin tin. I like to use a scooper. It just works better when you're putting in muffins. I should have the first time but this recipe makes quite a few muffins. So I think I'll have enough batter at least for six more. Now we're gonna put our streusel on them. We're gonna do strawberry first because it doesn't have the cinnamon in it. And then I'm gonna come back and sprinkle a little cinnamon on the blueberry. In my second cookbook I have banana nut muffins but now it is a lot lower in sugar. So if you like really sweet muffins you have to add more sugar to that recipe. You really only have enough streusel if you do a really good job with your streusel for 12 muffins. We're just gonna put cinnamon on the tops of the blueberry. Alright I put a little cinnamon on the blueberry. Now I love nutmeg. I'm quite the exception me and Chris than our families because nobody in our families really like nutmeg on either side. But if you want some nutmeg of course sprinkle it on there too. I don't think the strawberry would be very good with anything on it except just the plain streusel. So we're gonna get these in the oven and we'll see you in a few minutes. You're gonna cook them into their nice and golden brown and I don't give you a time on my recipe book because you should watch them and set them for about 25 minutes and then check on them. They've been in there 25 minutes and they are beautiful. Perfectly golden brown, raised up a little over the top like I like from DeVee. So the first thing I do when I get them out of the oven y'all quickly because I want them to be crunchy around the outside soft on the inside. These are the blueberry. I'm gonna cut one for you while it's hot too. And these are the strawberry. You might ought to make sure it's you know released around the edge. Good like these strawberry ones had really big pieces of strawberry so I'm gonna make sure that they're loose before I try to pick them up so I don't tear them up. All I do is I take my fork, I put it inside the muffin, lift it up and slowly bring it over to my cooling rack so that they can cool down and get crunchy on the outside. This is the blueberry. Yummy. This is the strawberry. I'll already tell you that's toasted. When you cook them at 375 those pecans get toasty. Oh my gosh. You cannot beat this muffin. Period. All right let's taste the blueberry. My fave. Look at that. It's gorgeous. Now the blueberries is not as sweet because I don't sweeten the blueberries but they're delicious. Thanks for watching Colored Valley Cooks and Happy Easter. We love y'all. If you want to know about the strawberries they were sweetened. I cut them up. I put about a half cup of sugar over a whole container of them and then I put them in the freezer and they make their own syrup and so they were sweetened strawberries. If you've got fresh strawberries cut them up, put a half cup of sugar in those, make sure you get the whole larger container full and then put them in the microwave for about two minutes. Stir them up, pour them out on a pie plate, put them in the refrigerator and let them cool down.