In two days it will be Christmas Morning. All the weeks (or that one simple crazy day) of planning, shopping and preparation must now come together for the sake of this one day. Children the world over will forgo a reasonable holiday sleep-in in favour of being very awake, and very excited, and awfully loud at the crack of dawn instead.
Those sweet little faces, crowned with sleepy bedhair, standing mesmerised by a Christmas tree which has magically transformed overnight into a gift laden thing of beauty is, without a doubt, my favourite thing to see in the whole world.
In our house we do not allow a present opening frenzy to happen at that time of the day. We have learned that we are able to appease their Christmas zeal by allowing the kiddos to open their Christmas stockings immediately. There is always a little gift in there and a truckload of chocolates. They can eat the chocolates straight away; it is Christmas morning after all.
This delay tactic gives Dear Husband and I time to wake up properly whilst we enjoy a cup of coffee and a mince pie. It also gives me time to pop these Blueberry Muffins into the oven.
Gift giving and receiving must, according to Taylor Family Tradition, take place along with a still oven warm Blueberry Muffin and a chilled glass of Black Velvet.
Black Velvets are a 50/50 mix of stout and champagne. The story goes that Black velvets were invented in 1861 at Brook’s Club in London. Prince Albert had died and the people were in mourning. The bartender, overcome with grief, ordered that even the champagne should be put into mourning and proceeded to mix it with Guinness. A sad day for champagne indeed!
I have no idea how Black Velvets came to be part of a Taylor Christmas morning. Grandfather Taylor made them and Dear husband likes to continue the tradition. I love that it is rather quirky.
Anyway, what I have learned is that you cannot choose the traditions you marry into. I am told Black Velvets are delicious. All good to know. I, however, prefer my champagne straight up, even on Christmas Morning.
And, now it is with these moist, sweet Bluberry Muffins with their crumbly topping, that I am signing off for 2015.
Thank you for being part of this Pomegranate Days journey, for allowing me into your kitchens and for letting me share small pieces of my everdayness alongside my passion for good food with you. I am already looking forward to connecting with you all again in 2016.
Friends, I trust that you will experience a peaceful and very blessed holiday wherever you are. I trust that the Father, gracious and faithfull in all things will shine His face over you and yours.
Merry, Merry Christmas.
- 625 ml (2½ C) cake flour
- 15 ml (1 T) baking powder
- 5 ml (1 t) salt
- 250 ml (1 C) sugar
- 375 ml (1 ½ C) fresh blueberries
- 125 ml (½ C) butter, melted
- 2 eggs
- 250 ml (1 C) buttermilk
- 15 ml (1 T) vanilla essence
- 65 ml (¼ C) white sugar
- 15 ml (1 T) cake flour
- 10 ml (2 t) butter
- Pinch cinnamon
- Sift the flour, baking powder and salt into a medium mixing bowl.
- Add the sugar.
- Add the blueberries and toss to coat.
- Mix together the melted butter, eggs, buttermilk and vanilla essence.
- Add the buttermilk mix to the flour and stir until just combined.
- Divide the muffin mix into twelve muffin pans lined with muffin paper wrappers.
- To make the streusel, mix together the sugar, flour and cinnamon.
- Rub in the butter until the mixture resembles breadcrumbs.
- Sprinkle the streusel on the tops of the muffins.
- Bake the muffins in an oven preheated to 180˚C for 25 minutes or until the muffins are well risen and firm to the touch.