I absolutely love a good blueberry muffin with a huge cup of coffee in the morning. The trouble is, who wants to stand in line at a bakery to get one? I surely don't. I prefer to make mine at home where I can not only control the ingredients, but also be able to not have to change out of my pajamas to enjoy one!

**Video tutorial is at the bottom of this post.**

What You Need:
Muffins:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup sugar
2 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 pint blueberries

Topping:
1/2 cup sugar
2 tablespoons all-purpose flour
4 teaspoons unsalted butter, melted and cooled
1/4 teaspoon ground cinnamon

How To Make It:
1. Make the topping. In a small bowl, combine all topping ingredients and set aside.

2. Make the muffins. Preheat oven to 425 degrees. PAY ATTENTION TO THE TEMP CHANGE BELOW.

3. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, combine the melted butter and sugar.

5. Stir in the eggs.

6. Stir in the buttermilk and vanilla, and divide evenly among 12 muffin pan cavities.

7. Bake in the oven for 5 minutes. reduce heat to 375 degrees, and bake for another 15 minutes, until a toothpick inserted in the center comes out clean.

8. Cool for 5 minutes, then remove the muffins from the pan.

One of my most favorite combinations to bake with is blueberries and lemons. They go together like peanut butter and chocolate, peanut butter and jelly, cheesecake and wine..... Ok....maybe the cheesecake and wine thing is just me. What I'm trying to say is, blueberries and lemons go together so well, and can be used in many various dishes. Today, I combined them in this absolutely delicious blueberry breakfast cake.

Now, this cake is not like typical cake in the fact that it is not sticky sweet. There is just a hint of sweetness, but it is not overpowering. In fact, a stack of pancakes with maple syrup is sweeter than this. I enjoyed mine this morning with a cup of hot English breakfast tea, and it was quite satisfactory.

What you need:
½ cup unsalted butter, room temperature
2 teaspoons lemon zest
3/4 cup + 1 tablespoon sugar for sprinkling
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups flour (reserve ¼ cup of this to toss with the blueberries)
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
½ cup buttermilk

How to make it:
1. Preheat oven to 350 degrees. Cream the butter with the lemon zest  and sugar until fluffy.

2. Add in the egg and vanilla, then beat until combined.

3. Toss the blueberries with 1/4 cup of flour, and set aside.

4. Whisk together the remaining flour, baking powder, and salt.

5. Mix the flour into the butter mixture, a little at a time, alternating with the buttermilk.

6. Gently fold in the blueberries.

7. Grease a 9x9  baking dish with butter, and pour in the batter. Spread it evenly, and bake for roughly 35 minutes. Check for doneness using a toothpick or cake tester. If the center is not done, return it to the oven for another 5 minutes, the recheck.

8. Let cool for roughly 15 minutes, then cut and serve.

I love cinnamon rolls. I also love pancakes. What could be better than combining the two into these absolutely wonderful cinnamon roll pancakes? Top a stack of these off with a cream cheese glaze, and you'll hardly want a plain pancake ever again.

What you need:

Pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon unsalted butter, melted
1 large egg, lightly beaten

Filling
1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
1 tablespoon ground cinnamon

Glaze
4 tablespoons unsalted butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

How to make it:
1. The cinnamon swirl filling takes a few minutes to firm up, so we need to make it first. In a medium-sized bowl, combine all of the filling ingredients and stir well. Pour this into a plastic sandwich baggie and set it to the side for roughly 20 minutes. It won't work if it is in a liquid state, and needs to firm up just a little.

2. Now we'll make the pancakes. In a medium-sized bowl, combine all of the dry ingredients.

3. In a small bowl, combine all of the liquid ingredients. Gently whisk this mixture into the dry ingredients until just a few small lumps remain.

4. Now, let's make the glaze. In a small bowl, heat the cream cheese and butter together in the microwave until melted. Stir until smooth, then add in the vanilla and powdered sugar.

5. Heat your griddle to 350 degrees, or your skillet over medium/low heat. Very lightly grease with oil or butter.

6. Pour some batter onto the griddle. Snip off a corner of the baggie that contains the cinnamon mixture, and gently squeeze it out into a spiral shape on the pancake. DO NOT get this too close to the edge of your pancake, or it will run everywhere and make a big mess.

7. Cook until bubbles appear on the surface (about 3 minutes), then gently flip and cook for another minute.

8. Transfer to a plate, cinnamon side up, and pour glaze on top.