Blueberry Muffins

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Blueberry muffins with sugar on top, could this recipe be any more “comfort food from mom’s kitchen?” Baking is something I don’t do very often because, honestly I’m not the greatest baker. It is an exact science and I’m more of an “add-a-pinch-or-two-more” kind of cook. I will say that I have gotten better at making muffins, so who knows maybe there is hope for me! These babies have a great texture. I can only describe them as the traditional cake-y, dense and sweet muffins you would find at your local bakery. I think the trick is to use sour cream to get just the right texture. The sugar on top is an added touch I remember my mom adding to her chocolate chip muffins when I was a kid. It is crunchy, sweet nostalgia my friends. I recommend doubling the recipe if you are baking for a whole family. You can also get more muffins if you use smaller “cupcake style” baking cups. Just adjust the time if you are using smaller cups so you don’t burn the muffins. I will usually make these on Sunday to enjoy them throughout the week for breakfast, that is if they make it that long! This recipe was inspired by http://www.yammiesnoshery.com. I highly suggest you check out their site. They explain why you need to use the right amount of each ingredient and how it can go wrong if you use too much or too little. I found it very informative.

Makes: about 8 large muffins     Calories: 329 per muffin     Time: 1 hour

Ingredients:

  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup milk, I used 2%
  • 1 tsp vanilla
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 carton of fresh blueberries
  • sugar to top, I did not account for this in the calories because my perfect amount of sugar topping is more than likely different from everyone else’s. Be aware of this if you are counting calories and add what you need.

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit and spritz your muffin tin with cooking spray
  2. Combine sugar, egg, oil, milk and vanilla in a large bowl. Add the flour, salt and baking powder and stir until just combined. Try not to get too crazy mixing as you don’t want to overmix the batter.
  3. Fold in the sour cream and blueberries being careful not to chop up the blueberries in the process. Continue to fold/mix until the sour cream is just mixed in.
  4. Place baking cups into your muffin tin and fill each cup leaving about 1/2 an inch to the top. Top each muffin with as much sugar as you think is necessary 😉
  5. Bake for 25 minutes and remove from oven to check readiness with a toothpick. To do this check just insert a toothpick into the center of each muffin and if it comes out without any gooey muffin residue they are done. If there is gooey muffin residue continue to bake for a few more minutes and perform the check again.
  6. Serve up with your favorite fruit, yogurt, coffee, or whatever tickles your fancy!

*Photo is an original belonging to me

*Recipe adapted from http://www.yammiesnoshery.com

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Spinach Muffins

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In trying to get Chance to eat fruits and vegetables I thought it would be genius to essentially lie to him and tell him I dyed these muffins with food coloring. He ate the first one with no problems but the second time around he started noticing the flecks of green. Looks like I need to be more sneaky with this one. Nonetheless my husband and I are loving these and who knows maybe I’ll get my picky little monster to try them once more. You cannot taste the spinach at all and I think this is because the vanilla extract masks the veggie-ish smell overpowering it with sweet vanilla. I thought these tasted like cupcakes so I’ll enjoy every last one!

Makes: 12 muffins    Calories: 192/muffin    Prep time: 10 minutes    Cook time: 20 minutes per batch

Ingredients:

  • 1 bunch of spinach, pureed (We buy fresh spinach by the “bunch at our store. If this is not an option for you, a bunch is equal to about 2 very large handfuls)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup of oil
  • 1/2 cup of applesauce
  • 2 cups of flour
  • 3/4 cup of sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit
  2. In a blender or food processor puree spinach.
  3. Add the rest of your wet ingredients to the blender/food processor and blend until smooth
  4. In a separate bowl combine all the dry ingredients and stir it all together.
  5. Pour the wet ingredients over the dry ingredients and mix until just blended. You don’t want to over mix because that will change the texture of your muffins.
  6. Spray a muffin tin/mold with cooking spray or full muffin tin with muffin papers and pour batter 2/3 of the way into each cup.
  7. Bake for 20 minutes and do a toothpick check. If the toothpick comes out clean you’re all set but if it comes out with batter stuck to it you need to add a few minutes of bake time. Repeat toothpick test until it comes out clean.
  8. Enjoy warm with butter 🙂

*Photo is an original belonging to me

*Recipe adapted from http://www.messforless.net