Mom's Classic Blueberry Muffins

This recipe has been in the family for years. These are fast and easy and guaranteed to impress the Brunch bunch!

Blueberry Muffins
Preheat oven to 375 degrees

2 cups flour
1 cup sugar
1 Tb baking powder
1/2 cup milk
1 cube butter -melted and cooled
1 egg
1 tsp vanilla
1 cup fresh or frozen blueberries
-extra sugar to sprinkle on muffin tops

In a large bowl whisk the dry ingreds. In a small mixing bowl combine the wet ingredients except the blueberries. Add wet ingred. to the dry and mix well. Gently fold in blueberries. Use cupcake liners and sprinkle muffin tops with sugar. Bake for 15 - 20 minutes.
Makes 12 muffins.

PUMPKIN STREUSEL MUFFINS - HEALTHY OR NOT, YOU CHOOSE!

These are my favorite fall muffins. The regular recipe from Liza was so good, but I could never stop at 1 - 2 - okay I could never stop. I came up with this healthier version so I don't feel like I'm missing out! I added the streusel topping to make them even more irresistible!
If you want to learn how to make your own pumpkin puree, go here http://thepioneerwoman.com/cooking/
She makes it look so easy!

REGULAR RECIPE~
Preheat oven to 400 degrees

In medium bowl whisk together:

2 eggs
1 cup sugar
3/4 cup oil

In large bowl whisk together:

1 1/2 cup flour
1 tsp. soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt

Add wet mixture to dry until just combined. Fold in 1 cup pumpkin. Grease muffin tins or use papers.

Streusel topping:

In small bowl combine:
1/4 heaping cup flour
1/4 cup packed brown sugar
2 1/2 Tb. melted butter
1/4 tsp. cinnamon
2 Tb. pecans, chopped -optional

mix all together with a fork until nice and crumbly.
Line muffin pan with papers. Fill with muffin batter and sprinkle a little streusel on each muffin. Bake for 16 - 20 min. - depending on your oven.
Makes 12 muffins

HEALTHIER VERSION~

In a medium bowl whisk together:

2 eggs
3/4 cup sugar
1/4 cup oil
1/4 cup applesauce

In a large bowl whisk together:

1 cup wheat flour - I always use white wheat when baking, red wheat doesn't do to well.
1/2 cup unbleached white flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/8 tsp. pumpkin spice
1/2 tsp. salt

Follow the same instructions from above. Don't forget the 1 cup pumpkin and streusel topping.
Enjoy 1 - 2 or 3 without as much guilt!!

Laura's so good for you Banana Muffins!

1 1/2 c flour - I use white wheat
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/3 c honey
1/3 c light olive oil OR melted butter
1 egg
1/2 c buttermilk
3 med. bananas mashed
1 cup frozen blueberries (optional)

In med. bowl whisk, honey, olive oil, egg, and buttermilk.

In sm. bowl whisk together dry ingred. Add to wet ingredients, blend well. Stir in bananas and blueberries.


Bake 350 degrees 18 min. Makes 12 muffins
printable recipe

Can't get any better - Blueberry Streusel Muffins

makes 12 muffins - bake 375 degrees 2o-25 min.

STREUSEL

1 1/4 cups flour
1/3 cup packed dark brown sugar - I used light
1/3 cup sugar
1/2 teaspoon cinnamon
pinch salt
7 Tablespoons butter, melted

MUFFINS

1 egg
1 teaspoon vanilla
1 cup sugar - I used 3/4 cup
1 teaspoon grated lemon zest- I used 1/2 teaspoon
4 tablespoons melted butter - cooled
1/2 cup buttermilk
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries

For the stresusel: In small bowl combine all ingreds and mix with fork until crumbly.

For the muffins: Whisk eggs in medium bowl until combined. Add vanilla, sugar, and zest, whisk together. Slowly whisk in the butter; add the buttermilk and whisk to combine.
Reserve 1 tablespoon flour. Whisk the remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until almost combined. Toss blueberries in reserved 1 tablespoon flour and fold into batter until just combined.

Scoop into greased muffin tin, top with streusel, bake, and prepared to die!

p.s. If you don't have a batter scoop thingy, your missing out! It makes muffin makin a breeze!

This recipe is from America's Test Kitchen - my favorite!!