Blueberry Muffins

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It’s a snow day here in Chicago. 9 inches so far and its continuing to come down. So after a fun time with the sled and freezing our fingers and toes off, I decided (of course) to bake! Blueberries have been super tasty lately so I bought a bunch to make muffins. Yum! I’m glad I didn’t have this recipe on my blog yet. This recipe is very easy and has a streusel topping which really gives them a bakery style flavor.

So, if you are stuck inside like we are today and you have blueberries, make these beautiful muffins! The perfect weekend snack or breakfast 🙂

What you will need:

12 cupcake tin lined with cupcake liners

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup fresh (or frozen) blueberries. I used fresh

For the streusel:

1/4 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons cold unsalted butter

Preheat oven to 400 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the middle and pour in egg, milk and oil. Stir until you still see some clumps. Gently fold in blueberries.

Scoop batter into each cupcake liner and set aside to make the topping.

To make the streusel, whisk together the flour and sugar. With your hands, cut the butter into the mixture until it resembles coarse crumbs. Evenly top the muffins with the streusel.

Above is a picture of the muffins just before going into the oven.

Bake for 18-20 minutes. Allow to cool a few minutes before removing from pan and cooling completely on a wire rack.

Yum! Seriously they are so pretty 🙂 Store covered at room temp and enjoy!

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Blueberry Lemon Bundt Cake

This is one of my favorite flavor combinations! Blueberry and lemon… so good and refreshing. I love this recipe because it’s sweet enough to be a dessert, but you can also serve it for breakfast or brunch. I stole this exact recipe from Martha Stewart, whom I love so dearly. It is super easy and now is the perfect time to make it. So come on…

What you will need:

12 cup bundt pan

For the batter:

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
2 tablespoons lemon zest
Powdered sugar for dusting (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder and salt and set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add the flour mixture in three additions, alternating with two additions of sour cream. Set aside.

In another large bowl, toss blueberries, lemon zest and teaspoon of flour with your hands. Gently fold into batter. Spray the bundt pan with non-stick spray. Spread batter in prepared pan. Note: The batter will be thick. I used a big spoon and scooped it in.

Bake on the bottom rack for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for at least 20 minutes before inverting onto a rack to cool completely. Dust with powdered sugar before serving (optional).

Enjoy!

Just Add Water

Mini Blueberry Muffins! With a special added touch from yours truly. I normally do not buy pre-packaged mixes, they do not taste as good as homemade (obviously). But I did this for my husbands work and I said I would blog about it. And let me just say, super easy! Anybody can do this and Krusteaz is a great product to start with if you’re looking to get your feet wet in the baking world. If you decide to get this mix, do not get fat free. The taste is just not the same. But, as the title of this post says, you only need water. If you get the non-fat free version, you need eggs and vegetable oil. Just a thought. The recipe is on the box, but I added some lemon zest and a lemon glaze to make it my own. Here we go…

What you will need:

24 count mini muffin pan
24 muffin liners (optional)

For the muffins:

Krusteaz Wild Blueberry Muffin Mix
1 cup water
Zest from one lemon (optional)

For the glaze: (optional)

1 cup powdered sugar
About 2 tablespoons fresh lemon juice

To make the muffins:

Preheat oven to 400 degrees fahrenheit. Line muffin pan with liners or spray with non-stick spray, set aside. Drain and rinse blueberries. Don’t worry, they come in the box! Set these aside as well.

In a large bowl, stir together muffin mix and cup of water until combined. Gently fold in blueberries and zest of 1 lemon. Tip: If making the glaze, keep this lemon handy.

Evenly divide the batter into the prepared muffin pan. Bake for about 12 minutes. Carefully remove from pan and let cool on wire rack.

To make the glaze:

In a medium sized bowl, stir together powdered sugar and lemon juice. To make it simple, you could just use the spoon and drizzle glaze over the cooled muffins. Or, to be fancy like me (haha), put a ziplock bag with the corner down inside a drinking glass. Then, pour the glaze inside. Twist the top of the bag so nothing will leak out and cut the corner of the bag. Voila! A makeshift pastry bag. Squeeze glaze over tops of muffins. Enjoy!