Whole-Wheat Blueberry Muffins

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Three muffin recipes in a row. What can I say… I love muffins! Before I made these muffins, I planned on making a different muffin recipe. It still had cinnamon and blueberries, but I ran into one problem… I didn’t have enough all-purpose flour!! How is that even possible!! Has that ever happened to you? So off to the internet and my google reader where I was so happy to find a recipe using blueberries and used ALL whole-wheat flour.I’ve always heard that it’s okay to use half all-purpose and half whole-wheat flour, but to never fully substitute with whole-wheat. Leave it to King Arthur flour to come up with a recipe that successfully uses all whole-wheat flour and saves the day! So I was off to work again making these delicious muffins to bring to my parents as a snack while I was dog/house sitting. My mom loved these so much that I made her 2 batches while she was gone and froze them for a quick breakfast whenever she wants. It’s no wonder she loves me! 😉 And besides being healthy since they’re made with whole-wheat flour, they are also egg-free which makes them a perfect treat, especially for friends with an egg allergy!One Year Ago: Zucchini-Pineapple Cupcakes with Lemon Sour Cream Frosting and Oreo Cream Cheese Swirl Brownies

Whole Wheat Blueberry Muffins
Yield: 12 muffins

Muffins:
2¼ cups whole wheat flour
1 cup brown sugar
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon ground cinnamon
1½ cups blueberries, fresh or frozen
1 teaspoon vanilla extract
â…“ cup vegetable oil
1½ cups buttermilk

Topping:
½ cup packed brown sugar
â…“ cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

To make the topping: Stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Drizzle in the melted butter, mixing until well blended.

To make the muffins: Preheat the oven to 400°F. Line a muffin tin with paper baking cups; set aside.

In a large bowl, whisk together all of the dry ingredients, including the blueberries; set aside.

In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk. Pour the bowl of liquids into the dry ingredients, stirring just to combine. Divide the batter evenly among the 12 prepared muffin cups; cups will be overly full. Sprinkle with cinnamon-oat topping.

Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center of the muffins come out clean. Transfer the pan to a wire rack and cool 5 minutes, then remove the muffins and finish cooling on the rack. Serve warm or at room temperature. Store leftovers loosely wrapped at room temperature.

Source: Adapted from King Arthur Flour via Sweet Pea’s Kitchen

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Plum Muffins

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A few weeks ago, I was dog/house sitting for my parents while they went on a trip to Hawaii. Lucky them! I therefore had a lot of time on my hands. I was at my parents, an hour and a half from my place, with nothing to do and noone to hang out with other than my parents’ dogs! Needless to say I had a LOT of time on my hands. So what’s a girl to do? Why not make muffins! Lots of them! Some of what I made was by request, and the rest was based on what I had on hand and what would expire before my parents go back, such as the strawberry muffins.

As for the plums that went into these muffins, there is a large tree in the backyard that had so many ripe plums just waiting to be picked. Normally, I just eat plums straight. They’re so good and so hard to resist as a quick snack, but I was determined to find some ways to use them in recipes. I found many options and I didn’t have a chance to try everything I wanted to. Thankfully, I had a chance to make these muffins. Again, I used what I had on hand and I had part of a cream cheese block leftover after making creamy taco mac so I substituted that for some of the butter and yogurt. Cinnamon added a hint of spice to give the muffins a little something extra. They came out wonderfully and were a big hit with the neighbors, who to sample the variety of muffins made! 🙂 So if you ever find yourself with some plums laying around, why not make muffins! And don’t worry, there will be one more muffin recipe on the way soon. 😉One Year Ago: Slow-Cooker Pulled Pork Sandwiches with Homemade Barbecue Sauce

Plum Muffins
Yield:
18 muffins

3 cups all-purpose flour
¾ teaspoon ground cinnamon
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, at room temperature
5 ounces cream cheese, at room temperature
¾ cup sugar
2 large eggs
2 teaspoons vanilla
1 cup plain fat-free Greek yogurt
1½ cups chopped plums, about 5 plums
Coarse sugar, for sprinkling tops (optional)

Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray; set aside

In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, cream butter and cream cheese until blended and smooth. Add sugar and mix on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time, beating well after each addition. Mix the flour mixture in two batches, alternating with the yogurt, beating until incorporated; batter will be thick. Gently fold in the plums.

Divide the batter evenly among the prepared muffin cups. Sprinkle tops lightly with coarse sugar, if using. Bake for 8 minutes and then decrease oven temperature to 375 degree F and bake for about 12 more minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before removing and cooling completely.

Source: Adapted from  Strawberry Muffins

Strawberry Muffins

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For many people, the school year has begun yet again. That means early mornings with rushed breakfasts, and quick afternoon snacks on the go. What could be better than muffins! The perfectly portable treat! 🙂 These muffins happen to be strawberry, and I realize that strawberries aren’t really in season anymore but I’m sure there are still some good ones out there. Even if they are less than perfect, that just means they’re perfect for baking to really help pull out their sweetness. Besides, the plump, juicy, sweet strawberries are so hard to resist just popping in your mouth until oops, they’re all gone! But I digress… These muffins are a perfect vessel for strawberries, or any fruit really. They have a tender crumb, but are still sturdy without being overly dense. (They are normally very domed like bakery muffins, but my mom’s oven was apparently having some issues which explains why things weren’t quite baking right when I was there.) They also have a slight hint of lemon which adds to the fresh flavor. So give yourself and your family a treat and try these strawberry muffins!One Year Ago: Strawberry Lemonade Icebox Pie

Strawberry Muffins
Yield:
18 muffins

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, at room temperature
¾ cup sugar
2 large eggs
2 teaspoons vanilla
¼ teaspoon lemon extract
1½ cups plain fat-free Greek yogurt
1½ cups chopped strawberries
Coarse sugar, for sprinkling tops (optional)

Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray; set aside

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, lemon extract, and eggs, one at a time, beating well after each addition. Mix the flour mixture in two batches, alternating with the yogurt, beating until incorporated; batter will be thick. Gently fold in the strawberries.

Divide the batter evenly among the prepared muffin cups. Sprinkle tops lightly with coarse sugar, if using. Bake for 8 minutes and then decrease oven temperature to 375 degrees F and bake for about 12 more minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before removing and cooling completely.

Source: Confections of a Foodie Bride

Blueberry Breakfast Cake

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Breakfast. Cake. Could life be any better? 🙂 This is the best excuse ever to eat cake for breakfast! I mean, it’s all right there in the title… If it makes you feel any better, it’s like eating a blueberry muffin. It’s just cut into squares like cake. And has a tender crumb, like cake. But it’s not overly sweet like cake, so therefore it’s a perfect breakfast cake or snack cake. Sorry, I just said cake so many times! This is really delicious, though. Plump blueberries bursting in every bite, with a slight tang from the lemon and buttermilk. So good, and such a pretty breakfast cake. 🙂 Hurry and take advantage while blueberries are still in season!20120811-230234.jpg

One Year Ago: Skillet Lasagna and Garlic Rice Pilaf

Blueberry Breakfast Cake

½ cup butter, at room temperature
2 teaspoons lemon zest
¾ cup + 1 tablespoons sugar, divided
1 egg, at room temperature
1 teaspoon vanilla extract
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
½ cup buttermilk

Preheat oven to 350 degrees F. Spray a 9×9-inch pan with cooking spray; set aside. Toss the blueberries with ¼ cup flour; set aside.

In a medium bowl, whisk together the remaining flour, baking powder, and salt; set aside.

In a large bowl, cream butter, lemon zest and ¾ cup sugar together; beat until creamy and fluffy. Add egg and vanilla; beat just until combined. Slowly add the flour mixture, alternating with the buttermilk. Mix until just combined, then gently fold in the blueberries and any loose flour. Batter will be thick.

Spread batter into prepared pan. Sprinkle 1 tablespoon of sugar evenly over the top of batter. Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.

Source: Slightly adapted from Life as a Lofthouse

 

Salted Caramel Chocolate Chip Cookie Bars

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In case you haven’t figured it out, I’ve been in a sort of rut lately. Not really motivated to blog, or even bake and cook. It’s most unfortunate. I’m hoping it’ll get better soon because I’ve been bookmarking a bunch of recipes that I want to try! I did have this recipe bookmarked for quite a while now, and I even bought the caramels before I moved with the intention to make them a couple months ago. Obviously that didn’t happen… (and yes, I should really try to make my own caramel but it scares me! My first attempt years ago failed miserably, as in it burned, and I haven’t tried since.)

But about these cookie bars, they use the best chocolate chip cookie recipe which is chewy and scrumptious, adds a gooey layer of salted caramel, and a sprinkling of salt for a sweet/salty combo. These cookie bars are absolutely divine. And I wasn’t very eager to share! My husband and I ate most of them, but I did share a couple with my sister, because I’m that nice! Hehe. I mostly wanted to get them out of the house to resist temptation. 🙂 But you should totally make these… they’re worth turning the oven on!!!

One Year Ago: Pumpkin-Cranberry Bread and Zuppa Toscana

Salted Caramel Chocolate Chip Cookie Bars
Yield: 16 cookie bars

2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel or other sea salt, for sprinkling

Preheat oven 325 degrees F. Grease a 9-inch square baking pan; set aside.

In a medium bowl, whisk together the dry ingredients; set aside. In a large bowl, mix butter and sugars by hand or with a mixer until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and mix slowly until just combined. Stir in chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high for 2 minutes, or until the caramels are melted, making sure to stir every 20 seconds.

Press half of the cookie dough into the prepared pan with either your fingers or a spatula, smoothing the top. Pour the hot caramel over the cookie dough in the pan and spread into an even layer, leaving a small border without caramel along the edges; sprinkle the caramel with sea salt. Take the remaining dough and flatten bits between your fingers to create shingles; place the shingles on top of the caramel, slightly overlapping them until all the caramel is covered. Smooth out the top layer of dough. Sprinkle the bars with additional sea salt.

Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars in the pan on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.

Source: Adapted from Brown Eyed Baker