Tag Archives: muffins

Blueberry Muffins


Happy Memorial Day! Thank you to the service men and women who made the ultimate sacrifice for our country. I hope you are able to spend some time with your family today. We are getting together for my sweet niece’s birthday. Hard to believe she will be four this year! Alex and Abby are always buddies when we are able to get together. He thinks she is just hilarious, and she is so sweet with him. I wish my whole family could be together, but Bernie will be at work today. I look forward to the years when we can all be together on holidays! Including Willa – maybe one day she won’t be so hyper and we can take her with us!

Now, on to the food. We love berries, all three of us! Alex loves fresh berries, right now he calls any berry BBs. I can’t wait until we can go and pick our own at Huber’s Farm this year – those are the best. Blueberry muffins are Bernie’s favorite so when the blueberries were on sale at the grocery last week, I knew what I was going to make. With a name that says these muffins are “to die for,” we had high expectations, and they were met. These muffins are huge! You could definitely get more than eight servings if you want a more standard sized muffin. This recipe calls for a sugary topping and while it adds a little something extra, they are good without (Alex didn’t get the extra sugar). On that note, the original recipe calls for much more streusel topping than you need, so I halved it. This recipe is one of the reasons I love Allrecipes, with over 6,000 reviews, I knew these muffins were going to be delicious!

Blueberry Muffins

Blueberry Muffins, from Allrecipes

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, slightly beaten
1/3 cup milk
1 cup fresh blueberries
Streusel topping:
1/4 cup white sugar
2 tablespoons + 2 teaspoons all-purpose flour
2 tablespoons butter, cubed
3/4 teaspoons ground cinnamon
Preheat oven to 400 degrees. Grease well or line 8 muffin cups.
To make the muffins: In a medium bowl combine flour, sugar, salt and baking powder. Set aside. Pour the oil into a one cup measuring cup and add the egg and enough milk to fill to the top. Mix the oil mixture into the dry ingredients until just combined. Fold in the blueberries. Pour into the prepared muffin cups, filling to the top.
To make the topping: Mix together the sugar, flour, butter and cinnamon. Mix together with a fork (or fingers) until crumbly and sprinkle over tops of muffins.
Bake for 20-25 minutes in preheated oven.
Yields: 8 large muffins



Lemon Poppy Seed Muffins


My husband loves blueberry muffins and while I have tried a few recipes – and they are good – I wouldn’t consider blueberry my favorite.  I wanted to try something new and stumbled upon this recipe – and I am glad I did.  These are by far my favorite muffin I have made and I can’t wait to bake another batch – maybe because I am pregnant, or maybe not, but these were gone way to fast!

Lemon Poppy Seed Muffins, from Annie’s Eats

2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup plain Greek yogurt


Preheat oven to 350 degrees F and line muffin pan with paper liners.

In a medium bowl, combine flour, poppy seeds, baking powder, baking soda, and salt.  Set aside.

Using a mixer, cream together the butter and sugar, medium speed, until light and fluffy.  Beat eggs in one at a time.  Mix in lemon zest and vanilla extract.  Alternating, with mixer on low speed, add in yogurt and flour mixture – in two additions.  Mix until just combined.

Divide batter equally between paper liners, filling each about 2/3 full.  Bake for about 18-20 minutes, or until toothpick inserted in center comes out clean.  Let cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.

Yields: 12 muffins

Nutrition per muffin: 237.9 calories, 9.4g fat, 5.1g saturated fat, 51.6mg cholesterol, 194mg sodium, 33.8g carbohydrates, 0.7g fiber, 17.6g sugar, 5.2 protein

Pumpkin Muffins


Fall is finally here, and I am ready to make some pumpkin goodies, but I can’t find it at the grocery store yet!  Luckily, I had some canned pumpkin left over from last year so I was able to get started.  I was actually surprised by how good these were.  I added walnuts to the original recipe for a little more crunch.  Enjoy!

Pumpkin Muffins, from Hungry Girl 1-2-3 (Perfect Pumpkin Bread)

1 1/4 1/2 cups whole-wheat pastry flour
1/4 cup all-purpose flour
1/2 cup Splenda
1/4 cup brown sugar, packed
2 1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon pumpkin spice
one 15 oz. can pure pumpkin – (not pie filling!!)
1/2 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
1/4 cup dried cranberries, chopped
1/4 cup walnuts, chopped


Preheat oven to 350 degrees F.

In a large bowl combine all dry ingredients: flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin spice.

In a medium bowl, mix pumpkin, egg substitute, and vanilla extract.  Add the liquid mixture to the bowl with dry ingredients and stir until just blended.

Slowly sprinkle chopped cranberries and walnuts into the batter,  making sure they don’t all stick together and mixing to distribute evenly.

Spoon batter into muffin pan sprayed with non-stick cooking spray or lined with paper liners.  Bake for approximately 35 minutes.

Makes 12 muffins

Nutrition per muffin: 98.6 calories, 2.2g fat, 0.2g saturated fat, 0.1mg cholesterol, 211.2mg sodium, 21.5g carbohydrates, 2.7g fiber, 9.6g sugar, 2.9g protein

Pumpkin on Foodista

Strawberry Streusel Muffins


Strawberry Streusel Muffins, slightly adapted from So Tasty, So Yummy
makes 12

1/3 1/4 cup sugar
¼ cup butter Smart Balance 50/50 blend, softened
1 egg 1/3 cup egg substitute
2 1/3 cups all-purpose whole wheat pastry flour
4 teaspoons baking powder
½ teaspoon salt
1 cup  1% milk
1 teaspoon vanilla extract
1 1 1/2 cups fresh strawberries or frozen strawberries, chopped

¼ cup all-purpose whole wheat pastry flour
1 tablespoon light brown sugar (not packed)
½ teaspoon ground cinnamon
1 tablespoon unsalted butter smart balance light, room temperature

Preheat the oven to 375°F.

Cream the butter and sugar together in a bowl. Add the egg, milk and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Gradually add to creamed mixture.  Fold in strawberries.

Fill 12 paper-lined muffin cups with batter.

Streusel: combine the flour, sugar, cinnamon and salt in a small bowl. Cut in the butter, using a fork, until large, moist clumps form. Sprinkle a generous teaspoon over the muffin batter. Bake for 30-35 minutes or until browned.

Nutrition fact (per muffin): 157 calories, 4.2g fat, 1.2g saturated fats, 1.1 mg cholesterol, 318.8mg sodium, 27.1g carbohydrate, 3.6g dietary fiber, 7.3g sugars, 4.9g protein.

Strawberry on Foodista

Cornbread Muffins


Cornbread Muffins, adapted from Allrecipes


1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/4 teaspoon baking powder
1/3 cup egg substitute
1/3 cup low-fat buttermilk
1 1/2 tablespoons canola oil

1. Preheat oven to 400 degrees F. Line muffin pan with 5 paper liners.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg substitute, buttermilk and canola oil until well combined. Pour batter into muffin tin, filling eat paper liner 3/4 full..
3. Bake in preheated oven for 18 to 20 minutes.

Makes 5 muffins.

Nutrition per muffin: 121.7 calories, 4.7g fat, 0.4g saturated fat, 0.8mg cholesterol, 289mg sodium, 16.3g carbohydrates, 0.8g fiber, 3.5g sugar, 3.7g protein.

Blueberry Oatmeal muffins


I have tried many blueberry muffin recipes to get away from using the packaged stuff.  Up until this recipe I had never found one I wanted to make again.  These are not traditional blueberry muffins – they are even better.

Blueberry Oatmeal Muffins, adapted from Cooking Light Magazine – August 2010

One and 2/3 cups quick-cooking oats
3 oz all-purpose flour (about 2/3 cups)
2.33 oz whole-wheat pastry flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
one and 1/2 cups low-fat buttermilk
1/4 cup canola olive oil
2 teaspoons grated lemon rind
2 large eggs 2/3 cup egg substitute
2 cups frozen blueberries 4 cups fresh blueberries
2 tablespoons all-purpose flour
cooking spray or paper liners
2 tablespoons granulated sugar


***tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake.  If you use fresh blueberries, skip that step***

1.  Preheat oven to 400 degrees

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal.  Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Add flours and the next 5 ingredients (through salt) to oats; stir well.  Make a well in center of mixture.

4.  Combine buttermilk and next 3 ingredients (through eggs).  Add to flour mixture; stir until just moist.

5.  Toss berries with 2 tablespoons flour (if using frozen berries), and gently fold into batter.  Spoon batter into 24 muffin cups coated with cooking spray (or paper liners).  Sprinkle 2 tablespoons granulated sugar evenly over batter.  Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center.  Remove from pans immediately; place on a wire rack.  Yield 24 servings.

Nutrition per muffin: 111.3 calories, 2.9g fat, .5g sat. fat, .7mg cholesterol, 178.7mg sodium, 21.8g carbohydrates, 1.7g fiber, 12.6g sugar, 2.7g protein

Blueberry on Foodista