Blueberry Muffins

One thing that continues to amaze me is how many recipes there are for banana bread and blueberry muffins. It might be because they are two of the easiest breakfast treats to whip up, as evidenced by the number of blueberry muffin and banana bread recipes I've shared here on the blog. You'd think by now I would move on to another type of delicious breakfast item, but I just can't help it: I see another recipe that sounds good and looks easy, and I just have to try it out.

Blueberry Muffins
3 cups + 1 Tbsp flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup sugar
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
2 eggs
1/2 pint blueberries (heaping 1 cup)*

Heat oven to 350 degrees. Line a standard muffin tin with paper liners.

In a large bowl, whisk together 3 cups of the flour, the baking powder, baking soda, and salt.

In a separate large bowl, whisk together the sugar, sour cream, melted butter, buttermilk, and eggs.

Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Toss the blueberries with the remaining 1 tablespoon flour, shake off the excess, and fold them into the batter. Divide the batter evenly among the muffin cups.

Bake until a cake tested inserted into a muffin comes out clean, 25-30 minutes. Cool slightly in the pan before transferring to a wire rack; serve warm. Muffins will keep in an airtight container at room temperature for 2-3 days.

*If using frozen blueberries, do not thaw before using.

source: recipe from Kitchen Confidence

Blueberry & Cream Cheese Muffins

One of my favorite things to do on Sunday afternoon/evening is bake.  I love baking up a batch of muffins or a new bread to have on hand for breakfasts during the week.  As you're well aware, Caleb is a huge fan of baked goods for breakfast, afternoon snacks, and midnight snacks, so I love knowing that he's well-stocked!  These were delicious blueberry muffins, but what I liked best about this recipe was that these muffins have stayed incredibly moist all week! Happy Friday!  

Blueberry & Cream Cheese Muffins

7 Tbsp unsalted butter, melted

3 Tbsp sunflower or vegetable oil

1 cup low-fat vanilla yogurt

2 tsp vanilla extract

3 eggs

3 1/4 cups flour

1 Tbsp baking powder

just under 1 cup sugar

1/4 tsp salt

1 pint blueberries

4 oz. cream cheese

Spray a muffin pan with non-stick cooking spray.  Heat oven to 400 degrees.

In medium bowl, whisk together melted butter, oil, yogurt, vanilla, and eggs.  Sift flour and baking powder into a large bowl; stir in the sugar and salt, then make a well in the middle.

Pour the yogurt mixture into the flour well.  Lightly fold the dry ingredients into the wet ingredients using a rubber spatula until the mixture has just come together.  Pour in the blueberries, working them into the batter with the bare minimum of stirring (the mixture will look a little lumpy).

Spoon half the batter into prepared muffin pans.  Then dot about 1/2 tsp of the cream cheese on top of the batter in each half-filled muffin cup.  Add remaining batter to muffin pans, then add another 1/2 tsp of cream cheese on each muffin.  Bake the muffins for 18-20 minutes, or until golden.  Let cool in the pan for 10 minutes, then transfer to a rack to let cool completely.

source: recipe adapted from Glamour magazine

Blueberry Muffins

Last weekend it rained--all weekend.  I ended up loving it because it was the most relaxing weekend we've had in a while.  To start things off, I woke up Saturday morning and made these muffins.  There's nothing like fresh blueberry muffins, still warm from the oven, for breakfast.  I'm sharing them today just in case you're hoping for the same kind of relaxing weekend that starts with a homemade muffin.

Happy Friday!

Blueberry Muffins
6 Tbsp unsalted butter, softened
3 cups + 2 Tbsp flour
1 Tbsp baking powder
1 tsp salt
1 1/4 cups sugar
1 egg + 2 egg yolks
1 tsp vanilla
1 cup milk
1 3/4 cups fresh blueberries
sanding sugar, for sprinkling

Sift together flour, baking powder, and salt into a bowl.

With an electric mixer on medium-high, cream butter and sugar until pale and fluffy.  Add whole egg, yolks, and vanilla; mix until well combined.  Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour.  Gently fold in berries.

Divide batter evenly among greased muffin pans; sprinkle generously with sanding sugar.  Bake at 375 degrees until light golden on top, rotating tin halfway through, about 20-30 minutes.  Cool in tin on wire rack 15 minutes before turning out muffins.  Store in airtight container.  Makes 12-18 muffins.

source:  recipe from Martha's Entertaining: A Year of Celebrations