PERFECT BLUEBERRY CREAM MUFFINS

This muffin is sweet, moist, light, full of flavor and pretty to look at (I love muffins than have nice rounded tops). They are very quick and easy to make and they freeze well; what more can you ask for?

 

BLUEBERRY CREAM MUFFINS       MAKES 24

3 large eggs
1 + 1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 + 1/2 cups sour cream
1 + 1/2 cups blueberries

In large bowl, beat the eggs and sugar until well combined. Leave mixer running and drizzle in the vegetable oil, stir in vanilla.

In another bowl, mix the flour, salt and baking soda. Add this dry mixture (to the egg mixture)alternately with the sour cream (I added it in thirds).

Gently fold in the blueberries.  Line cupcake pans with paper liners and fill about 3/4 full (I use an ice cream scoop). 

Bake in preheated 400° oven for 20 minutes (my electric oven takes 23 minutes).

* Adapted version of recipe found on Allrecipes.com

LUNCH BOX APPLE-PUMPKIN MUFFINS

School lunches are right around the corner,
and these muffins are SUPER moist (they taste even better on day two and three as long as you keep them covered well) AND they are packed with flavor!!

Make a batch of these for  school lunches, or a bake sale or share them at work. You will love this muffin!!!

 This recipe goes together quickly and easily and the muffins bake up with nice round tops covered with a sweet streusel topping. Makes 18 muffins. I don't even use a mixer for this recipe, just a hand whisk works well.

2 1/2 cups flour
2 cups white sugar
2 teaspoons cinnamon (see substitution note below)
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs slightly beaten
(1) 15 ounce can of pumpkin
1/2 cup canola oil
2 cups cooking apples (peeled and chopped small)

Preheat oven to 350°. In large bowl, mix dry ingredients until well combined, set aside.

In another bowl, whisk all of the wet ingredients until smooth, then stir in the chopped apples by hand. 

Mix the bowl of wet ingredients into the bowl of dry ingredients. Spoon batter equally into paper lined cupcake pans. Top with streusel topping (optional) (recipe below) and bake for 35-40 minutes at 350°.

Muffins are done when toothpick inserted in center comes out clean.

STREUSEL TOPPING   (optional)
2 tablespoons flour
¼ cup white sugar
½ teaspoon cinnamon
4 teaspoons melted butter

Mix streusel ingredients with your fingers until you get a dry crumbly topping. Put a little on each muffin before you bake.

NOTE: You can substitute 1 tablespoon pumpkin pie spice for the cinnamon-ginger-nutmeg combination.

NOTE: Let muffins cool down a little, but before they are entirely cold, cover with plastic wrap. Muffins should be stored covered.

NOTE: Recipe says to bake for 35-40 minutes. My oven cooked these in 35 minutes exactly.

CHOCOLATE MUFFINS

SUPER moist, SUPER chocolate-y, SUPER EASY (mix with a spoon), these chocolate muffins are a great "fix" for that chocolate craving!!

2  2/3  cups all purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar 
1/2 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (I use mini-chips)

Mix the above dry ingredients in a large bowl, making sure they are all well combined. If you add the chocolate chips at this stage, they will not "sink" when the muffins are baked. I like to use mini-chocolate chips so the chocolate distributes evenly throughout the batter, but ANY kind of chocolate chip will work (mint is very good too!!)

In a different medium sized bowl, whisk the following wet  ingredients until smooth:

3 eggs
1 cup sour cream
1/2 cup coffee (cold)
1/2 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

After the wet mixture is whisked until smooth, add it to the bowl of dry ingredients and stir just until everything is moist.

Line cupcake pans with paper liners and fill 2/3 full with the muffin batter.  Bake at 325° for 20-25 minutes (my electric oven takes 20 minutes exactly). Test for doneness with a toothpick.

This recipe makes 3 dozen muffins