Blueberry Streusel Muffins

I am real muffin kind of girl! I love muffins of all kind, but blueberry is my favorite...with cranberry orange a close second. I only have one requirement of muffins I eat, and that is they can't be naked...tops, that is! They must have streusel or at least sugar for a topping!

This blueberry streusel muffin fits the bill. I eat them for breakfast, but it is borderline dessert. The brown sugar and sour cream lends a wonderful flavor that most muffins are lacking!

I found the recipe over at Tammy's Recipes! Head on over there and check out her blog, she posts some amazing recipes!

Muffin Batter

2 cups flour

1/2 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

2 eggs

1/2 cup oil

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup brown sugar

1/2 cup white sugar

2 cups fresh or frozen whole blueberries

Streusel Topping

1/4 cup softened butter

1/4 cup brown sugar

1/4 cup flour

1 teaspoon cinnamon

3/4 cup rolled oats

In a large mixing bowl mix together the flour, soda, salt, and cinnamon. Set aside.

In a separate bowl, briskly whisk the eggs, oil, sour cream, vanilla, and sugar. Add to dry ingredients and stir just until moist. Gently stir in blueberries.

To make streusel topping, combine butter, sugar, flour, and cinnamon in a mixing bowl and press with a fork to mix. Add oats and mix until coarse crumbs form.

Fill greased or paper lined muffin pans 2/3 to 3/4 full of batter. Sprinkle about 2 teaspoons of topping on each muffin.

Bake in a pre-heated 400 degree oven for 20-23 minutes, until done. Cool in pan for 5minutes and then remove and cool on wire racks.

Freezer instructions:

I freeze baked muffins all the time. Once they cool, I wrap each one in plastic wrap and place in a freezer bag. To serve let thaw at room temperature or defrost in microwave. They taste just a fresh!!!

Morning Glory Muffins

These muffins are so tasty; I doubt you will even realize they are healthy. I was home on a snow day a while back and had a strong desire to bake. I found carrots and apples, and I remembered these heavenly muffins I used to buy at the bakery. I had never made them so I scoured the Internet and found a recipe from King Arthur Flour.

I ended up omitting a few ingredients to suit our tastes. I will mark what I left out, in case you want to incorporate those things. I made these muffins specifically for the freezer. I love to have homemade breakfast items to pull out and take to work. The great thing about freezing muffins is that they thaw quickly. I just pull one out in the morning and pack it in my lunch bag and it is thawed out when I get to work.

½ cup raisins
2 cups whole wheat flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon salt
2 cups carrots, peeled and grated
1 large tart apple, peeled, cored, and grated
½ cup walnuts
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
¼ cup orange juice
½ cup sweetened shredded coconut (I left this out)
1/3 cup sunflower seeds (I left this out)

Preheat the oven to 375 degrees. Lightly grease a 12 cup muffin tin.

In a small bowl cover the raisins with hot water and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the pan (they’ll be full almost to the top; that’s ok).

Bake for 25-28 minutes, until nicely domed and a cake tester inserted comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

This post linked to www.lifeasmom.com

Tempt My Tummy Tuesday @ Blessed With Grace
Tuesday’s at the Table @ All The Small Stuff

Pumpkin Chocolate Chip Muffins

Yes, I know...another pumpkin recipe!!! We have had pumpkin french toast, pumpkin bars, now a pumpkin muffin.

What can I say, it is the season for all things pumpkin. I have to get all these recipes in because in a few weeks pumpkin stuff will be banned til next fall! Isn't that sad, why don't we make pumpkin an all year round thing?

These muffins taste wonderful, freeze great, are really simple to make and they are really moist! Nobody likes a dry muffin, after all!

4 eggs
2 cups sugar
1 (16 oz.) can pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased muffin tins 3/4full. Bake 15-20 minutes at 400 degrees. Makes 24-30 muffins.

Recipe credit- http://www.moneysavingmom.com/

Banana Muffins

4 large bananas

1/2 cup sugar

1 slightly beaten egg

1/3 cup melted margarine or butter

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over stir! Pour into greased muffin tins, and bake in a 350 oven for about 20 minutes.

*You can throw in a handful of chopped nuts or chocolate chips to make them even better!

*I freeze these all the time! Just pop them into a freezer bag and pull them out an hour or so before you want to eat them!