Sunday breakfast at our house is a big deal. BIG.
I can remember growing up having tofu sausage (yes, tofu + sausage). When my parents went off their vegetarian kick for awhile we ate real chicken sausage and eggs. But what I remember the most (beyond the tofu sausage) was my Dad in the kitchen prepping a big Sunday breakfast for us. Sunday breakfast was something different to enjoy above and beyond oatmeal and cold cereal.
It’s the tradition that I’ve carried on into my own family. This Sunday, we are surprising a special blogger, April from April’s Country Life. I am currently envying the fact that something is growing in her garden. I’ve not nothing growing in mine. I also envied these beautiful blueberry coconut muffins that she made. I decided that they would be perfect for our Sunday morning breakfast. I made a few tweaks to make them healthier for our family, and I noted that in the recipe. The rich taste of blueberries and toasted coconuts comes together into one incredible recipe that you must try!
April made her’s into mini muffins and regular sized muffins, and I decided to change things up and go with muffin tops.