Blueberry Muffins

I’m telling you, one day I’m going to turn into a blueberry…lol I love blueberries, there one of my most favorite fruits! Love adding them to pancakes, pies, muffins and even just munching on them alone is a great treat. Since I had some in the fridge, thought I whip up some Blueberry Muffins. Any kind of muffin is my type of morning breakfast, hell even cupcakes will do! I also love when recipes have a crumb or streusel topping. In this recipe you make a crumb topping, which is the best part!

This recipe is from Allrecipes.com. I love going to this site, especially when the holidays are around the corner. There are some great recipes on there!  

These Blueberry Muffins are so good. They’re more of a cake like batter. Meaning they taste denser. These did taste a little dryer then other types of blueberry muffins I had before. But that didn’t stop me from having one or two. There really good but I wouldn’t say there to “ to die for”. I’ll let you be the judge of that! 

 If you want a simple easy recipe, I say give this one a try!

Enjoy!

 

 Blueberry Muffins 

Prep Time: 15 minutes Cook Time: 25 minutes Ready In: 40 minutes Serving: 8

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk (used coconut milk)

1 cup fresh blueberries

Crumb Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C.). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make the Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated over, or until done.

Source: Allrecipes.com

Blueberry Doughnut Muffins

This summer has been pretty hot for me. With this heat comes less baking. I find so many great recipes to make but knowing I have to be in a hot kitchen with the oven on turns me off. But since last weekend has been a busy crazy week, I decided to bake something that's going to perk me up in the mornings. These Blueberry Doughnut Muffins with lemon glaze are a prefect summery treat! Will definitely do the trick to cooling me off from this hazy summer heat.

 The added lemon zest is super refreshing in this recipe. Fresh blueberries are deliciously moist and brust with flavor in your mouth. To top it all off, these yummy blueberry doughnut muffins take a dip in lemon glaze. I double dip my blueberry doughnut muffins! I just love the refreshing flavor of lemons and blueberries.

I'm looking forward to eating one of these babies tomorrow morning. They'll go quick before you know it!

Enjoy!

Blueberry Doughnut Muffins 

Yield: 12 muffins Prep Time: 20 minutes Cook Time: 15-17 minutes

Ingredients:

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk  {I used coconut milk}
1 1/3 cup fresh blueberries

For the Glaze
3 tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water

Directions:
Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Source: My Baking Addiction & adapted from King Arthur

Glazed Doughnut Muffins

Lately I have been in the mood for some doughnuts, but not just any doughnuts the type that are cakey and covered in glaze. The type that smells like cinnamon when you bake them, makes your whole house smell oh so good! So I think I just found me a good recipe!

These Glazed Doughnut Muffins remind me of the Entenmann's Pop Ems. If you don't know what they are here a pic.

via Entenmanns

My boyfriend absolutely loves these Entenmann's Pop Ems, so I was looking for a doughnut recipe that would come close and boy am I glad I found this recipe!

These Glazed Doughnut Muffins are so delicious and pretty easy to make, and the bf loves them too! The glaze is what makes these Doughnut Muffins extra good! I love the ginger and cinnamon in this recipe, its makes the house smell so good that it reminds me of the holidays. I would be baking these once again!

I say bake these and try for your self, I promise you would love them!

Enjoy!

Glazed Doughnut Muffins 

Adapted from King Arthur Flour

Source: une Gamine dans la Cuisine

for the muffins

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup (that's 4 Tablespoons) of unsalted, room temperature butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup packed, light brown sugar
2 room temperature eggs
1/2 teaspoon pure almond extract
1 cup buttermilk (milk or cream will work too) (I used coconut milk)

for the glaze (adapted from allrecipes)

3 Tablespoons of unsalted butter, melted
1 cup confectioners’ sugar
1/4 teaspoon pure almond extract
2 tablespoons hot water

method:

Preheat the oven to 425 F., and either line muffin tin with cupcake liners, or lightly grease the tin. 

[Note: This recipe will make 12 muffins.]

In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and salt; Set aside.

In a separate, large mixing bowl, beat together the butter, oil, and sugars until well combined and creamy. (It's okay if it's a little bit lumpy.] Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the almond extract and beat to combine.

Switch over to a large wooden spoon or rubber spatula and Stir the dry ingredients into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined.

Divide the batter evenly among the prepared muffin tin (each cup should be almost full).
Bake for 15-17 minutes, or until light golden. (A thin knife inserted into the muffins should come out clean.)

Remove the tin from the oven and allow the muffins to rest in the pan as you prepare the glaze.

Glaze: In a medium-size bowl, combine the melted butter, confectioners' sugar, almond extract, and hot water. Whisk until smooth.

As soon as the the muffins are cool enough to touch, gently remove them from the tin and dip each muffin crown into the glaze. Set the muffins aside and allow the glaze to harden before serving (this should only take about 10 minutes.) If you have any left-over glaze, you can spoon it over each muffin just before enjoying with a cup of strong, creamy coffee!

Makes 12 muffins

Lemon Sugar Crusted Blueberry Muffins

I'm a Blueberry lover so when I came upon a blog that had this Lemon Sugar Crusted Blueberry Muffins, I knew I had to make them. OMG I love this recipe! I have to say this was a so what hard recipe for me to follow but in the end I think I did a great job! I was super excited when they were done and I could finally eat one. I had like 3 yesterday and 1 this morning. Yeah I think I'm going to turn into a blueberry by tonight! By far (I'm not just saying this, I actually mean it!) the best Blueberry Muffin Recipe I've made!

This recipe has just enough blueberries for the top and the inside of this muffin. You use half the blueberries for a jam that goes on top of each muffin and to top that off you add the lemon crusted sugar, which makes for a very tasty crunchy top. Need I say more? 

 It's important not to over mix this batter, lumps are your friends! By not over mixing this will help make a very moist muffin. Using a rubber spatula you can gently fold the wet and dry ingredients together. 

Look at how moist this muffin is!

Best recipe by far!

Lemon Sugar Crusted Blueberry Muffins

 Source: modified from Cook's Illustrated, Carnaldish.com

Ingredients:

Lemon-Sugar Topping
⅓ cup sugar (2 1/3 ounces)
1½ teaspoons finely grated zest from 1 lemon
 
Muffins
2 cups fresh blueberries (about 10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2½ cups unbleached all-purpose flour (12 1/2 ounces)
2½ tsp baking powder
1 tsp table salt
2 large eggs
1½ teaspoons finely grated zest from 1 lemon
1 tbsp fresh squeezed lemon juice
4 tbsp (1/2 stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk (see note below)
1½ tsp vanilla extract

Instructions:

 

For the topping:

Stir together sugar and lemon zest in small bowl until combined; set aside.

 

For the muffins:

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries, 1 teaspoon sugar and ½ teaspoon of lemon zest to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. Soak 1 teaspoon of lemon zest into 1 tablespoon of lemon juice while the berries cool to room temperature, about 10 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Strain the 1 teaspoon of lemon zest of most it's moisture and add to the mixture -- discard the lemon juice. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 15 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Note: If buttermilk is unavailable, substitute ¾ cup plain whole-milk or low-fat yogurt thinned with ¼ cup milk (buttermilk has the better taste though). Store leftover muffins in an air-tight container for up to 2 days.