Even Better To-Die-For Blueberry Muffins (New Favorite)

Baked 6/14/09

My new favorite blueberry muffin recipe! I've used this before, but I tried again, and now they taste better. Jenny T. and her family liked them! :)

*Recipe below (scroll down)*
- After the first try, I made these changes (still based on the original recipe):
(1) I made mini muffins + a small bowl of...muffin stuff? haha
(2) I added extra blueberries
(3) I made the whole topping recipe (the first time I only guessed how much I would need)
--> I don't recommend this. I had way too much topping left over (see picture below).
(4) I used vegetable oil (not applesauce this time)

HERE's the post I made when I first tried this recipe. The paper cups don't work too well, and I prefer these mini versions.



The topping (made too much!! This was all extra!):

To-Die-For Blueberry Muffin recipe:

RECIPE (original recipe here).

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar (a little less)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk (i used non-fat)
• 1 cup fresh blueberries (i used a little extra)
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons cinnamon

1. Preheat oven to 400 degrees F. Grease cups or line w. muffin liners.
2. 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 flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. For Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Homemade Strawberry Shortcake

Sooo good!

Cheri, Gail and I went to Bakesale Betty's, where we ate fried chicken sandwiches, and then we made strawberry shortcakes, inspired by the ones they sell at Bakesale Betty's:

Cheri put a lot of effort into the dough (ended up being more like a scone than a cake)!:




With sugar:


Here's the recipe Gail found (original here from Allrecipes.com):

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 3/4 teaspoon cream of tartar
• 1 cup butter
• 2/3 cup heavy cream
• 1 egg, beaten
• 3 cups sliced fresh strawberries
• 3 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar.
3. Cut in butter with pastry blender or two knives.
   
4. Stir in cream and egg.
   
5. Turn out onto a lightly floured surface and knead for 2 minutes.
   
6. Press into a half-inch thick sheet, cut into squares, and place on baking sheets.
7. Bake in preheated oven for 20 minutes or until golden.
8. Sprinkle 3 tablespoons sugar over sliced berries.
9. Let shortcakes cool before splitting and filling with strawberries.

--> Instead of splitting and filling them, we just put the hand-whipped cream Gail made on top of each square and then topped that with strawberries (as you can see in the picture above)

Here's the recipe for the whipped cream (from Bakesale Betty's site):

"Wash, hull and slice strawberries. Sprinkle with 1/4c. sugar and sit for 30 mins.

Whip cream, sugar, and vanilla until soft peaks form.

Top shortcakes with a dollop of cream.

Spoon strawberries over cream."

Blueberry Muffins

Baked 1.2009

Found this recipe when searching for a good blueberry muffin receipe. Glad I did!

Makes nice muffin tops...not too sweet...lots of blueberries.


Blueberry Muffin RECIPE (original here):

* Note: Flour and sugar are listed twice because you use different amounts of the same ingredients at different times

* 2 eggs
* 1 cup milk
* 1/4 cup melted butter
* 1 1/2 cups flour
* 3 tsp baking powder
* 1/2 tsp salt
* 2 tablespoons white sugar
* 1 cup fresh or frozen blueberries
* 1/4 cup all-purpose flour
* 1/2 cup white sugar

1) In small bowl, beat eggs, milk, & butter
2) In large bowl, mix flour, baking powder, salt, & 2 tablespoons of sugar
3) Stir liquid ingredients into dry ingredients
4) In third bowl, mix together the blueberries with remaining sugar & flour
5) Gently fold blueberry mixture into the muffin batter in large bowl
6) Fill cups & bake at 400 degrees F for ~20 min

Lawsuit Buttermilk Muffins

Baked 1.16.09

I had some extra buttermilk after making apple muffins...so I decided to try this Lawsuit Buttermilk Muffins recipe (because Ivonne said they were "the best muffins ever") from Cream Puffs in Venice, who is now at this site. The original recipe actually comes from Marcy Goldman, author of The best of BetterBaking.com, which is, of course, based off of BetterBaking.com recipes. These are really good, but I didn't follow the recipe exactly. The orange zest gives it a nice tart, orange-y flavor. Maybe next time I'll add more almonds (I was just experimenting with those on the tops). They don't stick to paper liners!



RECIPE:

* Changes I made from the original recipe):
1. I didn't make the streusel topping, although I did sprinkle the tops with chopped almonds and brown sugar
2. I used a bit less than 1 cup of brown sugar (instead of 1 1/3 cup packed brown sugar)
3. I only used about 1 tablespoon of orange zest (instead of 1 1/2 tablespoons)
4. I used 1 1/2 cups all-purpose flour & 1 cup of whole wheat flour (instead of all all-purpose flour)
5. I added 1 cup of blueberries and an apple for the fruit (instead of measuring out 1 3/4 cups fruit)

Muffin recipe that I used (without streusel):

* 1/2 cup vegetable oil
* ~ 1 cup brown sugar
* 1 tablespoons grated citrus zest (I used orange)
* 1 egg
* 2 teaspoons vanilla extract
* 1 cup buttermilk
* 1 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 3/4 cups of fruit (I used 1 cup of blueberries & almost a full small apple)

1) Preheat oven to 400 degrees F & line muffin tin with paper liners or spray with oil & flour (or spraying oil made with flour!! it's awesome)
2) In large bowl, mix together dry ingredients (flour, salt, baking powder, & baking soda); set aside
3) In smaller bowl, mix together oil, brown sugar, citrus zest, & egg. Once combined, stir in buttermilk & vanilla extract
4) Add wet ingredients to dry ingredients and mix well.
5) Gently mix in fruit. If batter too liquidy (mine wasn't), then add a little more flour
6) Spoon batter into muffin cups to the tops
7) Bake for 15 minutes at 400 degrees
8) Lower the temperature to 350 degrees and bake for an additional 12 minutes.

AllRecipes.com's To-Die-For Blueberry Muffins

Baked Thursday, 9.4.08

This was an experiment because I'd never used this recipe before and I wasn't sure how these would turn out with applesauce instead of oil.

I am aware that this picture is not the best, but I think the muffin itself looks good (look at those blueberries!). The only thing I didn't like about this recipe (er...my version of it) was that it stuck to the muffin liners too much. Made these and those peanut butter chocolate chip muffins for Mina's back-to-school party/get-together.


This recipe only made 10 regular-sized muffins. It's a jumbo muffin recipe though so it wasn't the recipe's fault. Oh well...you just have to fill the empty compartments with water.


These started getting really thick really fast in the oven! I was worried they'd overflow into each other:


RECIPE (original recipe here).

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar (a little less)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil (i used applesauce 'cause i don't have veg oil)
• 1 egg
• 1/3 cup milk (i used non-fat)
• 1 cup fresh blueberries
• 1/2 cup white sugar (i used a lot less than this)
• 1/3 cup all-purpose flour (i used a lot less)
• 1/4 cup butter, cubed (i used a lot less)
• 1 1/2 teaspoons cinnamon (i used a lot less)

1. Preheat oven to 400 degrees F. Grease cups or line w. muffin liners.
2. 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 flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. For Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

NOTES: I didn't want to make too much of the topping...so I just sorta guessed how much of each ingredient to put in and then globbed it on (I couldn't sprinkle it 'cause of its thickness), hoping it would be okay.

If you can get away with using applesauce instead of oil, why not? I'd make these again. I wouldn't make the topping for myself though...just extra unnecessary sugar and fat.