Oatmeal, Banana and Cherry Muffins

Ingredients:
1 1/4 cup whole wheat flour
1 1/4 rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup mashed banana (about 2-3 bananas)
1 large egg
1/2 cup yogurt
1/2 cup dark brown sugar
2 tbsp. canola oil
1 tsp. vanilla extract
3/4 cup cherries, pitted and halved


Cherries are in season. So of course when asked what to do with them, I would answer without hesitation to make them into muffins. Muffins are what I love to bake the most of.. With these little snacks, there is a bonus. They are actually healthy ! Got the idea for the muffins from bloggers Honey, What's Cooking ? and Joy the Baker. If your looking for muffins that taste good and make you feel good, these are it !


Directions:

Preheat oven to 375 degrees and line muffin tins. In a large mixing bowl combine the flour, oats, baking powder, baking soda, salt, and cinnamon; whisk together. In another bowl, combine the egg, yogurt, brown sugar, oil and vanilla. Stir to combine. Add to flour mixture. Add the mashed bananas and halved cherries.

Divide the batter. Bake for 18-20 minutes, until browned. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.

Apple, Cinnamon and Fig Muffins

Ingredients:
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 cup plus 2 tbsp. milk
1 large egg
8 tbsp. butter, melted and cooled
3/4 cup sugar
3/4 cup peeled and chopped apple
1/2 cup dried figs


Preheat the oven to 375 degrees and line muffin tins. In a large mixing bowl combine the flour, baking powder, baking soda, salt, and cinnamon; whisk together. In another bowl, combine the milk, egg, melted butter, and sugar. Stir to combine. Add butter mixture into the flour mixture. Add the apples and figs.

Divide the batter. Bake for 18-22 minutes, until browned. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.

Banana Muffins w/ Streusel Topping

Muffin lover here.

I've come to realize that when it comes to baking lately, I'm always wanting to make muffins. Though, I don't necessarily find that to be a bad thing. Muffins are amazing!! I guess I'd prefer portion sized treat compared to craving tall, calorie filled cakes... which sounds good, now that I'm thinking of it...

The weather is starting to rise here (or should I say, it's gradually getting hotter and hotter here in Floirda!!) and we've bee stocking up on our fresh fruits and veggies. We've been buying tons of bananas more so compared to everything else (my mothers on this banana diet, strange as it might sound). So, me being me, taking any opportunity to bake with bananas, I decided to make Banana Muffins. I came across this post for Banana Muffins with a streusel topping not to long ago. Decided to give it a try to day.

What really makes these muffins is the topping. Oh the topping is so good! I could use this topping on other things (which I'm going to) and it'd taste fantastic! These are a must make when bananas are ripe!

Recipe

Streusel

1/2 cup finely chopped walnuts, toasted
1/4 cup old fashioned oats
1/4 cup firmly packed light brown sugar
2 tbsp. flour
1/4 tsp. baking powder
1/8 tsp. salt
2 tbsp. unsalted butter, cut into tiny pieces

Muffin

1 1/2 cups all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp.baking soda
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp.freshly grated nutmeg
2 medium mashed ripe bananas
1 large egg
1/2 cup half-n-half or whole milk
1/4 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1 tsp. vanilla extract

1.Preheat oven to 350 degrees F. Line 10 muffin cups with liners.

2To make the streusel, in a medium sized bowl, stir together walnuts, oats, brown sugar, flour, baking powder and salt, until well combined. Knead in butter using fingertips until well combined and clumpy; set aside.

3.To make the muffins, in a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, whisk together banana, egg, half-n-half, butter, brown sugar and vanilla until well combined; whisk in dry ingredients until just combined.

4Divide batter into muffin cups and evenly top with streusel. Bake for 25-30 minutes, or until golden brown and well risen. Cool for 5 minutes before transferring to wire rack to cool completely.

Makes 10 muffins


My reaction once I tried these muffins...

Mocha Chocolate Chip Muffins

Caffeine was in need today! I use to be a non stop, coffee everyday kind of person. I was one of those people that didn't think having coffee at 10pm was strange (but it definitely explains why I never slept!). Though I may not drink coffee as much as I use to, I still love coffee. Sunday mornings are the best times for coffee. Just waking up, don't have to do much, switch that coffee maker on and... relax.

But, this isn't coffee. Oh no. This is something better, I guarantee. A sweeter substitution for coffee, or, just a great accomplice to your morning jo'. These muffins are really simple to make, as any muffin really is. I used mini chocolate chip instead of regular chocolate chip, mainly because it was all I had. However, I've tried this recipe with regular chocolate chips and I'd recommend those over mini. Either way though, these muffins will turn out spectacular and start your morning off with you smiling!

Recipe

3 cups flour
1 cup sugar
1 tbsp. baking powder
2 tbsp. dutch-processed cocoa powder
3 tbsp. instant espresso
1/2 tsp. salt
1 1/2 cups whole plain yogurt
2 large eggs
8 tbsp. unsalted butter, melted and cooled
12 ounces semi-sweet chocolate chips


1. Preheat oven to 375 degrees. Line or grease 12 muffin cup pan.

2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cocoa powder together. Set aside.

3. In a medium bowl, whisk the yogurt, eggs, and instant espresso together until smooth. Gently fold yogurt mixture into the flour mixture until just combined, then fold in the melted butter.

4. Divide batter into each muffin cup. Bake for 20-25 minutes. Let muffins cool for 5 minutes in pan before removing.

Coffee Cake Muffins

It's been awhile since I've posted anything, has it not!? Life got in the way, honestly. Way to many things going on that I really have no found the time to bake and/or cook at all. From family issues to friend issues, to relationship issues to illness issues, it's been really nonstop in the life of Tarah. For the past week though, slowly but surely, things have been starting to slow down. Not so unbalanced as it was last month.

Really, it all started getting worst once Christmas came around. It seemed like everything was headed straight down the gutter. Nothing seemed to be going right, no one knew what to do. The whole time threw all this chaos, I've been staying away from the house. I felt it'd be better that way. It was a good things I did, honestly.

The whole time I spent my time with my boyfriend, who really always up-ed my mood. It became hard for me to even be negative after being with him, even when I came home to news I really didn't want to hear. I've just been telling myself "Think of the beauty still left around you and be happy." I started to cherish everything a bunch more, and stopped looking at the negativity of things. I almost feel like a new person, I guess you could say.

"You have to put up with a little rain to get to the pot of gold at the end of the rainbow."

Recipe

For Streusal Topping

1 cup packed brown sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup chilled butter, cut into small pieces

For Muffins

1/2 cup butter, room temperature
1 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup granulated sugar
1 tsp. vanilla extract
2 large eggs


1. Preheat oven to 350 degrees. Butter and flour a muffin pan.

2. In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

3. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

4. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

5. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Raisin Apple Muffins

About two weeks from now, I'll be leaving for Gatlinburg, Tennessee. I'm really excited. I have not been in the mountains in a very, very, very long time. I use to go all the time as a kid. But, that was usually with my grandparents. My parents aren't necessarily mountainess people. They enjoy the beach. Which is why every year we usually go to the Bahamas or the Keys. However, for what ever reason, both my parents wanted to go the mountains this year.

It was mainly for the fact that my mothers lupus has been getting a little worse this year, making her have to stay out of the sun more often. Which I don't mind. I don't like the sun. It's joked that I'm a vampire. I'm very pale and I don't tan. I could try to tan, but I'll just turn into a tomato. If I could, I would live in an area where light never reached. Somewhere that is always cloudy. That'd be the way to live for me.

Anyways, since I've been just dying to go up the the mountains, I thought about making something that would remind me of it. For me, anything that's reminds me of fall, reminds me of the mountains. I think it was because every time I went to the mountain was usually in the fall. So, Raisin Apple Muffins kind of seemed like fall. Well, for me that is. They're actually pretty healthy for you too. You would never guess either. They taste excellent. They're nice and moist, not greasy, and taste amazing when right out of the oven. Nice and simple.

Recipe

For the Muffins

1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 cup milk
1/4 cup canola oil
1 cup shredded tart apple (I used a cheese shredder)
1/4 cup raisins

For the Crumb Topping

2 tbsp. flour
2 tbsp. quick oats
2 tbsp. brown sugar
1 tsp. ground cinnamon
1 tbsp. cold butter


1. Preheat oven to 375 degrees. Place muffin paper in tins or grease muffin tins. In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Set aside.

2. In a small bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in the apple and raisins. Evenly divide the batter. Fill the muffin cups about two-thirds full with batter.

3. For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Mini Banana Crumb Muffins

Baking with bananas again? I know, I know, but I couldn't resist. I love baking with bananas and the left over bananas were extremely ripe (black), which is when they're best to bake with! So, me being me, I couldn't resist to NOT bake something. I almost flipped out when I saw that my father was about to just throw them away! I was about to go total ninja on him when I saw him do that! He definitely learned something from this...

Since I'd already made cookies with bananas in the past couple days, I decided to go with what people would normally bake with bananas; muffins. Easy and delicious. I was going to make regular muffins, but I'd realized the my mini muffin pan was beginning to look lonely (since I hardly ever use it!), so I wanted to put it to go use and make cute little banana muffins. The recipe very simple and they come out so good.

I love baking mini muffins. Something about mini or tiny things always make me squee and say "They're so cute!" Maybe thats just me though... But these mini little muffins were cute. :]

Recipe

For the Muffin

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup white sugar
1/3 cup packed brown sugar
1/3 cup butter, softened
1 tsp. vanilla
1 egg



For Crumb Topping

1/4 cup sugar
2 tbsp. flour
3/ tsp. ground cinnamon
2 tbsp. butter, softened


1. Preheat oven to 375 degrees. Line a standard or mini muffin pan with muffin papers.

2. In a large bowl, mix together flour, baking soda, baking powder and salt. Set aside. In another bowl, beat together sugars, butter and egg. Add bananas and vanilla.

3. Slowly add the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4. In a small bowl, mix together sugar, flour and cinnamon. Add butter and combine until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

5. Bake for about 18 to 20 minutes (about 13-15 minutes for mini). Let cool for about 5 minutes before taking out of muffin pan.


Makes about 10-12 standard Muffins (16-18 mini muffins)

Doughnut Muffins

Probably just about anyone would like to be able to have doughnuts more often. At least, thats how I feel. If I could, I would be the biggest junk food addict out there. That is, if I would gain weight or cause health issues. But since I can't do that, I try to stay healthy. I also tend to try and stay away from anything that is fried. Not that I don't like fried food; I absolutely love fried food! I'm a southerner, you know? It's kind of a necessity. But to have fried food all the time really isn't good for you or your belly.

Anyways, I had been wanting both doughnuts and muffins lately. Which is odd since I don't usually crave these things to often. So, I thought, to make things better for me, would combine the two. The muffin itself tasted like a regular doughnut with a sugary topping. It gaves it a pretty, more sweet, taste. My boyfriend would definitely love these since he loves my Cinnamon Sugar Muffins. These are a lot like those. However, I have to say that I like these much more. They were great and satisfied my

Recipe

For Muffin

3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tbs. plus 1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter, softened
1 tsp. vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream

For Topping

1/4 cup butter, more if needed
1 cups sugar
1 tbs. ground cinnamon


1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.

2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream.

3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.

4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.

5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Banana Piña Colada Muffins

To start this post off, I have to say; These have to be some of the best banana muffins I've ever tried!! Seriously, no joke. They seriously taste as though they came straight out from a bakery! It was when I pasted a local bakery that I decided today to bake Banana. And when I thought about it, I hadn't some in awhile, and, it felt like a great time to bake some.

When summer comes around, fruit is something that most people eat because it's hot, and, eating hot food or heavy food just doesn't sound good when you dieing from heat. You want some light and fresh tasty. Fruit is exactly that. And it's been feeling a lot like summer here in Florida. So we've got a lot of fruit floating around here. So, to but the bananas to use, I decided to make them into muffins.

I'm not joking when I say that these are good; Because they really have to be some of the best muffins I have ever made! Coconut and raisins, in my opinion, team beautifully together (especially in that famous rum drink, the piña colada for some of you). The two play just as nicely together in this whole-grain muffin. Banana adds pleasingly moist texture, and an additional taste of the tropics.

Recipe

2 cups flour
1/2 cup diced dried pineapple
1/2 cup raisins
1/2 cup butter
1/2 cup brown sugar, light or dark
1 tsp. vanilla extract
3/4 tsp. coconut flavor or rum flavor (optional)
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1/4 cup honey
2 large eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
1/3 cup shredded coconut


1. Preheat your oven to 350 degrees. Line 12 muffin cups with muffin cups.

2. In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth.

3. Stir in the flour, then add the pineapple and raisins. Spoon the batter into the muffin cups and sprinkle each muffin with coconut.

4. Bake the muffins for 25 to 28 minutes, or until a tester inserted into the center comes out clean. Remove from the oven, and let set for 5 minutes. Take muffins out of muffins cups and serve warm, or at room temperature. Store in an air tight container.

Orange Blackberry Muffins

Lately, I don't know about other places, but lately here in Orlando, blackberries have been on sale. I'm guessing it the season for them? I really have no idea. I don't really know anything about berries. I only know about oranges since my fathers in the citrus business. But since they've been on sale, I thought, you know, why not get them. I mean, theres a lot I can bake and make with them.

I thought of added orange to these, you know, since they've just been laying around. My dad had just brought home a bunch of oranges recently, so I thought I might as well make use of them. It made the muffins just that much more better. So moist in the inside, and the blackberries; Oh my god, I just love berries when they are baked in the oven! When you take that first bite, and the berries are still hot and soft; It's just unbelievable.

Theres an event that I recently found that I found pretty interesting. And I've yet to participate in it. It's a new blogging event called 'Snack Shots', and when the new event came up for muffins, I decided, why not enter it in? So, I've decided to enter my yummy Orange Blackberry Muffin into the running for Snack Shots #3; Muffins. Details for this event can be found here.

Recipe

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1/2 cup butter, melted
Zest and juice of 1 orange
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 cup blackberries, fresh

Decorating sugar, for topping (optional)


1. Preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

3. In a large bowl, rub sugar and orange zest together with fingertips until the sugar is moisten and you can smell the orange. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. Stir in the blackberries. Divide the batter evenly among the muffin cups.

4. Bake for about 22 to 25 minutes. If you want, you can decorating the muffins with sugar. Just sprinkle on the sugar after the muffins have baked for 10 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin.

Cinnamon Sugar Muffins

For the past couple days, I've been craving cinnamon. Anything cinnamon sounds wonderful to me right about now. And I don't know the reason. All I know is, I want something with cinnamon.

I had a few thoughts poppin in my head as to what I wanted to make that had cinnamon. I wanted to do a cake, but not many people would eat it in my house, so I crossed that out. The people in my house rarely eat cake. They only eat it on special occasions. How they do it remains a mystery to me.

Then I thought; Cinnamon Rolls? No, to time consuming. This went on for a while because I wanted to make something that everyone in the house would eat. So, I went around asking everyone. To my surprise, they all said a muffin would be great. Yes! And I love muffins! And I don't make them often.

I came up with a muffin that has a muffins topping. One with lots of cinnamon on the top. I was jumping up in down in excitement after opening the oven with that wonderful cinnamon smell coming out from it. I couldn't wait for the first bite; And as I soon as I took a bite, I've now declared this the best muffin I've ever had. It's almost like a doughnut! Seriously! Except, with out the guilt and added ingredients! A must try.

Recipe

Muffins

2 cups flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 cup plain yogurt
2/3 cup packed brown sugar
4 to 8 tbsp. oil
1 tsp. vanilla

Topping

1/2 stick of butter, melted
1/4 cup sugar
1/2 tsp. cinnamon


1. Preheat oven to 400 degree. Line a standards muffin pan with paper cups.

2. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, yogurt, sugar, oil and vanilla. Slowly add the flour mixture to the wet mixture. Do not over mix.

3. Divide batter among the muffin cups and bake for about 12-15 minutes.

4. While the muffins are baking, melt 1/2 stick of butter and place in a bowl large enough to hold a muffin. Combine sugar and cinnamon in a small shallow bowl. As soon as the muffins are done, dip them in the butter and then roll them in the sugar mixture. Set on a rack to cool.

Blueberry Pumpkin Muffins

If I were to choice what muffin to eat, it most likely always going to be a blueberry muffin. If its a muffin, I'd much rather have some blueberries in it. Thats just the way I am. It's how I see a muffin. With lots of yummy blueberries. "Do I know the muffin man? Why yes, and he has a bunch of yummy, delicious blueberries in him!"

Every year when Fall comes around, me and my mom usually always stock up on canned pumpkin. We get so much, that we in the end realize that maybe we got just a little to much... However, it does come to use through out the year. I find it quite hard to find canned pumpkin during spring or summer, for they don't usually have them on the shelfs. But I do love to still have the great tastes of pumpkin every time of the year.

I decided to get out one of my canned pumpkin and put it to some good use. And I sure put it to good use; Delicious use that is! I added pumpkin to a blueberry recipe that I found and it, and it tasted very light, very moist and very tasty. A great low cal snack, holding only 146 calories per muffin. Yes! Can make it much more healthier by using whole wheat flour, and brown sugar instead of white sugar. Still comes out just as good!

Recipe

3/4 cup flour
3/4 cup quick cooking oats
2/3 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup fresh or thawed blueberries


1. Preheat oven to 400 degrees. Grease and flour muffin pans or use paper liners.

2. In a mixing bowl, mix together the flour, oats, sugar, baking powder, salt, cinnamon and nutmeg until evenly blended.

3. In a separate bowl, stir together pumpkin, milk, egg and butter. Gradually add in the flour mixture, just until all ingredients are moistened. Fold in the the blueberries. Spoon matter into 12 muffin cups, filling to the top.

4. Bake for about 20 minutes, then cool for 10 minutes.

Banana Choco Chip Muffins

Something about Banana's is like a comfort food to me. They always seem to make me feel better. And everyone knows chocolate helps you feel better; To me at least. And I've never made Banana Muffins, to honest. Everything that I've made, and I had still never made Banana Muffins. I needed to make something with bananas because my bananas were extremely ripe and they needs to be used. So, Banana Muffins it was!

They surprising came out very moist! And there was enough Banana with chocolate in each muffin. It was a perfect muffin! I like it when you bite into a muffin and theres a hunk in it; I get so thrilled when that happens! I didn't think there'd really be to many hunks, since the banana's were so ripe I thought it would be smooth, but to my surprise there was. Made me happy :]

The muffins came out great, and I'm sure the people at work will love these. I decided to make these for everyone at work. They love banana bread, but it'd be just as good in a muffin, so I'm sure they'll love these!

Recipe

2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup chocolate chips
2 cups mashed very ripe bananas (about 4 large)
1/2 cup butter, melted
1/4 cup milk
2 eggs
1 tsp. vanilla extract

1. Preheat oven to 375 degrees. Grease 12 large muffin cups.

2. In large bowl combine flour, sugar, baking powder, baking soda and salt. Stir in chocolate chips. In small bowl, blend bananas, melted butter, milk, eggs and vanilla. Add to flour mixture, stirring until just blended. Don't over mix! Fill muffin cups.

3. Bake for 18 to 22 minutes, or until golden brown. Let cool for several minutes.

Best book ever! Totally recommend this book! Have to read 'Twilight' and 'New Moon' first, though ;]

Berry Berry Blueberry Muffins

Blueberries? In a muffin? Heaven?

I love Blueberries. Love, Love, Love them! And if I am to have a Blueberry muffin, there has to be a lot of blueberries! And I mean a lot of blueberries! Thats why I love muffins homemade. I don't like the ones you buy at stores. They taste to... Store bought. Thats why I like pretty much everything homemade, especially blueberry muffins. Its like you can taste all the work put into homemade muffins. That may sound kind of corny, but I truely do.

I haven't had blueberry muffins in a while. And today, I was going out with my Nana, and she loves blueberry muffins as much as I. So I wanted to make a batch before she got here so she could take some home. Sure enough, I got them right out of the oven when she got here. And she knew right away what I was making; She could smell it!

Recipe

2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large lightly beaten egg
3/4 cup buttermilk
2/3 cup canola
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries blueberries

1. Preheat oven to 375 degrees. Spray Muffins cups.

2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In a large bowl, combine the flour, sugar, baking sofa, baking powder, salt and orange zest.

3. Fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

4. Fill into muffin cups and bake for 20-30 minutes. Cool for 5 minutes. Serve.