Blueberry Muffins

Jason loves blueberry muffins.  He doesn’t like fru-fru ones with special crumb toppings or any of that jazz.  Like Martha White from the bag is cool with him.  I wanted to do a little better than that {although Martha Whites are good for a quick & easy muffin}.

I searched & found three blueberry muffin recipes Friday.  I decided I wanted to try the Paula Dean one. {1} its Paula Dean so it’s going to be good. {2} it had the least number of ingredients. {3} it made the least muffins {said 12 but I made15} & was considered “easy”. {4} doesn’t use stand mixer so easy clean up.  I decided to take advantage of the food scene on the D5000 & took 53 photos!  Thought I’d share my favorites.

Blueberry Muffin {2008 Paula Dean from the food network}
2 c all purpose flour
2 tbsp baking powder
1/2 c sugar
1 stick unsalted butter
1 egg, slightly beaten
3/4 c milk {recipe said whole, I used skim}
1 1/2 c fresh blueberries
1/2 c brown or white sugar

Preheat oven to 350. Grease muffin tin {I used 6 cup non-stick & 12 cup silicone one}.

In a large bowl, mix together flour, baking powder & sugar.  In a smaller bowl, melt the butter, add egg then milk & stir together.  Pour the wet into the dry ingredients.  Stir using a spoonula until just combined {might be lumpy}.  Gently fold in the blueberries {be careful not to break them}.

Spoon the batter into the greased cups about 2/3 full.  Bake 10 mins then remove from oven.  Sprinkle the tops of each muffin with the 1/2 c sugar.  I thought 1/2 c was too much so I probably used more like 1/3 c.

Return the muffins to the oven & bake another 10-15 mins or until golden brown & they pass the toothpick test.  We don’t like them very brown, so after 12 mins, once a fork came out clean, I took them out.  Let cool 10 mins then enjoy!


Sunny Morning Muffins

I was first introduced to these fruity muffins from Alena on twitter aka Mrs Charmingly Chandler. I copied the food network recipe down that day. Then while on Waking up Williams, I realized Lindsay had also made these muffins with rave reviews! I was sold. I think they’ll be perfect for this weekend when my parents are coming into town. I thought I’d make them tonight so we could have them for breakfast & snacks starting tomorrow! I plan to make a mixture of mini muffins & regular sized ones. I also plan to use 1/2 oil & half applesauce to make them a little healthier.

Sunny Morning Muffins (originally from Food Network)
1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil (I used 1/8 c oil & 1/8 c applesauce)
1 lemon, zested (omitted because I didn’t have one)
I added 1/4 tsp vanilla because I love it in all baked goods
1/2 pint blueberries
1 cup chopped walnuts (We not like a lot of nuts in muffins, so I used 1/2 cup)

Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In another small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in blueberries and walnuts. Scoop batter evenly into muffin cups.
Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

I cooked the mini muffins for around 13 minutes and they were perfect. I was busy cleaning and overcooked the regular-sized muffins. So I’d recommend setting the timer for 20 instead of 30 minutes.


Scratch Blueberry Muffins

I was planning to make these blueberry muffins on Saturday morning, but I realized when I went into the pantry that we did not have the necessary pudding mix. After a little internet searching, I found a recipe on recipzaar where we had all the ingredients on hand. It seemed easy & pretty quick & yet tasty!Jason doesn’t love toppings on muffins, so we omitted those. They weren’t quite as sweet without it, so I added sprinkles of sugar on top then microwaved when I ate leftovers on Sunday.

1 stick butter, softened
1 c sugar
2 eggs
1 t vanilla
2 t baking powder
1/4 t salt
2.5 c blueberries (I might reduce to 2 c next time~ they were really blueberry filled)
2 c flour
1/2 c milk

Preheat oven to 350. Mix butter until creamy. Add sugar & beat until fluffy. (I used our KitchenAid mixer, but hand mixer would’ve worked.) Add eggs one at a time, beating after each. Beat in vanilla, baking powder & salt. With spoon, fold in half the flour & then half the milk. Repeat.
Fold in the berries. Spoon into greased muffin pans. Bake for 20-30 minutes. My dark pan took around 25; the silicone pan a little less than 30.


Blueberry Muffins

I really want to make these the next weekend we’re home for breakfast, so I’m posting this to remind myself! I also got these from Stephanie Cooks blog.
1 (15 ounce) can blueberries, in liquid rinsed and drained or 1 cup fresh blueberries
1 (18 ounce) package white cake mix
1 (3 1/2 ounce) package instant vanilla pudding (4-serving size)
4 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla

1- Rinse blueberries lightly and drain well.
2- In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
3- Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
4- Carefully fold in blueberries with spoon. Try not to break the berries–fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size.


Blueberry Scones

I’m still on my blueberry kick! I made blueberry scones for Jason & I for brunch this morning. I’m not sure which blog/website I got this recipe from, but it certainly was a hit at our house.
2/3 cup frozen blueberries
2 cups flour plus 2 tbsp, plus 1 tbsp
1 tbsp baking powder
3 tbsp sugar (the original recipe calls for it chilled, but I used room temp)
1/8 tsp salt
6 tbsp butter, plus 1/2 tbsp
1 tbsp vanilla
1 cup half & half
Preheat oven to 425 and line a baking sheet with parchment (I used a non-stick baking mat).
In a small bowl, add the blueberries and 1 tbsp flour. Toss to combine then put back in the freezer.
In a large bowl, combine flour, baking powder, sugar & salt.
Cut butter into chunks and add to flour mixture. Cut butter into flour until pea sized or smaller.
Add vanilla and half & half and mix with a spoon until just barely incorporated.
Knead the blueberries into mixture until mixture forms a ball of sticky dough.
Place dough on floured surface and pat down into a rough 9-10 inch circle.
Cut into 8 triangles and place scones onto prepared baking sheet at least an inch apart.
Take 1/2 tbsp butter and cut into 8 small pieces. Place one small piece of butter on each scone.
Bake for 15 mins. Let cool & enjoy!