tasty tuesday: blueberry muffins

Today we're talking about muffins.  Blueberry muffins!

Now I'm a big weirdo, and am really not a fan of blueberries.  I know, know.  I'm strange.  Add in the fact that we grow blueberries on our farm, and most people think I'm downright nuts!

However, all hope is not lost!  Because....I like them in muffins.  That's a start right?

I don't know why, since I'm normally not the biggest fan of cooked fruit, but there's something about a blueberry muffin that I can't resist!

Now, I found this recipe on allrecipes, and decided to give it a shot since it had a bajillion reviews....and it did not disappoint!  I think I made it 3 times within a week...it's that good.  I tweaked it a bit, and am so excited to share some goodness with you!

Blueberry Muffins

adapted from:

allrecipes - to die for blueberry muffins

Yields: 9-10 muffins

Ingredients:

1 1/2 cups Flour

3/4 cup Sugar

1/2 tsp Salt

2 tsp Baking Powder

1/3 cup Vegetable Oil

1 Egg

1/3 cup Buttermilk (it's fine to just use regular milk here too!)

1 tsp Vanilla

1 cup Blueberries (fresh or frozen)

{topping}

1/4 cup Sugar

2 1/2 TBSP Flour

2 TBSP Butter (cold)

3/4 tsp Cinnamon

Directions:

1)  Combine flour, sugar, salt and baking powder into a medium mixing bowl, and stir.

2)  Place oil into a 1 cup liquid measuring cup; add the egg and enough buttermilk to fill to 1 cup.  Add vanilla, and gently stir.

3)  Mix liquids into the flour mixture; mix as little as possible!

4)  Carefully fold blueberries in.

5)  Fill greased muffin tins 3/4 full, and sprinkle topping over*.

6)  Bake at 375 degrees for 18-22 minutes, until golden brown and a toothpick inserted comes out clean.

*I have replaced the topping with just plain coarse sanding sugar for a bit of extra sparkle and crunch.  It's one of Jordyn's best tricks, and makes them look fancier without adding more calories!

The trick to getting light, delicate muffins is not overmixing the batter!  Try and mix it as little as possible.

Below is an example of a muffin with a coarse sanding sugar topping instead of the streusel topping!

I love when the juices of the blueberries run wild in the muffins, staining everything purple!  Yum!

I can't wait to make these in Summer, where I can pick my own blueberries the size of loonies and bake with them!

p.s.

 ♥ kelsey

tasty tuesday: chocolate (zucchini) muffins

Mmmhh...muffins!  And these aren't just any muffins.  Nope, they might just be cupcakes masquerading as muffins.  But there is zucchini in them...so that makes them healthy, right? Right?

Well, whatever you decide to call them, we can both agree that they are mega-delish.  And I really love adding zucchini into stuff.  It helps keep these muffins moist, and you won't even notice that it's there!

Chocolate Zucchini Muffins

from: Mrs. Pepper

Ingredients:

3/4 cup butter
3 eggs
2 1/2 cup flour sifted
2 cups sugar
1 1/2 tsp baking powder
2 tsp baking soda
2 tsp vanilla extract
1 1/2 cup chocolate chips
1/2 cup cocoa powder
1 tsp cinnamon
2 cups shredded zuchini (with peel)
1/2 cup milk

Directions:

1)  Cream together the butter, sugar, eggs and vanilla in a large bowl.

2)  In a separate bowl, combine the flour, cocoa powder, baking powder and baking soda; mix well.

3)  Add the dry ingredeints to the wet, then add in the milk, zucchini and chocolate chips; mix.

4)  Fill greased (or lined) muffin tins about 2/3 full.

5)  Bake at 350 degrees for 20 minutes (or until an inserted toothpick comes out clean!).

When you grate your zucchini in there's no need to fuss with peeling or anything, just go crazy!

I chose to sprinkle the tops of these muffins with a bit of coarse sugar right before I popped them in the oven.  It adds some nice detail, and a tiny bit of crunch to the top...so good!

Now go share these with your friends...or just eat them all yourself!

Enjoy!

p.s.  ♥ kelsey