Bluebuerry Streusel Muffins

It's so hard to get breakfast ready in the morning on the weekdays.  Between getting ready, feeding the dog, packing lunches, and getting the kid up and ready.  Who has time for breakfast?  But since we are trying to lead by example for Hargow I wanted to make something semi healthy. You know.  Besides throwing a toasted waffle in a bag for her to eat in the car.  

There are all kinds of streusels.  This one is super easy to make.  You can add it to the muffins in layers or just put on top.  I am too lazy for layers so I just sprinkle mine on top. 

Fresh blueberries are the best.  However, you can totally substitute with frozen.  Just make sure when you use frozen to NOT defrost. 

This batter will be little thick.  Which for me is perfect for using a ice cream scoop to scoop out. 

The blueberries might burst but don't worry about it.  It just means there will be pretty blue/purples swirls.  If using frozen blueberries make sure you mix them into the batter while they are frozen. 

I use a ice cream scoop to scoop out my muffins BECAUSE I am lazy and BECAUSE it is super easy. 

I am too lazy to layer the streusel so I just pack all the streusel on top.  The more the merrier!

These muffins smell so good when they are cooling on the rack.  You can eat them warm or wait for them to cool.  You can slather butter on them or eat them plain. 

Blueberry Streusel Muffins

Ingredients:

     Streusel

• 1/2 cup brown sugar
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon

     Muffins

• 1/2 cup butter, unsalted softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs, large room temperature
• 1/2 cup Greek yogurt
• 2 teaspoons vanilla extract
• 1 and 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 and 1/2 cup fresh blueberries

Directions:

1. Preheat oven to 425F.  Spray 12 count muffin pan with nonstick spray or line with cupcake liners.  Set aside.
2. Make the streusel:  In a small bowl, toss together the brown sugar, nuts, and cinnamon.  Set aside.
3. Make the muffins:  In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy.  Add the granulated sugar and brown sugar and beat on high until creamed.  Scrape down the sides and bottom of the bowl to make sure fully incorporated.  Add the eggs, Greek yogurt, and vanilla extract.  Beat on medium speed until the mixture is fully combined.  Scrape down the sides and bottom of the bowl. 
4. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.  Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined.  Add the milk and beat until combined.  Fold in the blueberries with a rubber spatula. 
5. Use a ice cream scoop to scoop out the batter info the prepared muffin tin.  Top with the streusel.  Bake the batch for 5 minutes  at 425F then keeping the muffins in the oven, lower the oven temperature to 350F and bake for 18-21 more minutes or until a toothpick inserted comes out clean.  The total time these muffins take in the oven is about 23-26 minutes. 

My family loved these muffins.  They were perfect for a quick breakfast.  I actually feel like they are better the next day because all the flavors really stick. 

Keep cooking friends!

XOXO





Blueberry Pancakes

Blueberries were on sale.  So of course I had to get some because they are Baby Girl's favorite snack.  So ... of course after I bought them she refused to eat them.  Of course.  Motherhood is awesome.  Kids are awesome. 

So with all my blueberries I decided to make blueberry pancakes. 

I thought about what to make with the blueberries for a long time at work.  Because I was for sure not going to waste them just because Baby Girl is on a blueberry strike.  Also, because I refuse to throw food away unless it has mold on it. 

These blueberry pancakes came out amazing.  We had breakfast for dinner.  Don't worry.  Baby Girl refused to eat the blueberry pancakes and continued her blueberry strike.  Oh well.  El Husbee and I enjoyed these pancakes.  My favorite part might be the maple syrup in these pancakes.  Gives the pancakes good punch.  You can even eat them without syrup with just butter. 

Blueberry Pancakes

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1 cup vanilla yogurt
• 1 and 1/4 cups whole milk
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons vegetable oil
• 1 and 3/4 cups fresh blueberries

Directions:

1. In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon together until combined.  Set aside
2. In another large bowl, whisk the yogurt, milk, maple syrup, eggs and vanilla until combined.  Whisk in the vegetable oil. 
3. Pour the wet mixture into the dry mixture and whisk to combine.  The batter is thick and lumps are okay.  Fold in blueberries gently. 
4. Heat pan over medium heat.  Coat with non stick spray.  Once hot, drop 1/4 cup of batter on the griddle.  Cook until edges look dry and center is bubbly.  Flip and cook on the other side. 
5. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked.  Serve pancakes immediately with toppings of choice. 

I think I might try whole wheat flour next time.  But this batter is super yummy and easy to whip up.  And honestly not that much more time than the box version.  But so much more tastier than the box version. 

Keep cooking and baking friends!

XOXO

Blueberry Banana Bread

I love living in a town with fresh produce.  I recently scored some fresh blueberries and wanted to make something yummy with it.  

I decided to try blueberries with banana.  Why not?  I make banana bread all the time.  Why not add some blueberries.

This bread came out super tasty.  The blueberries added a really nice flavor and it was a nice change to the traditional banana bread.

I love making mini loaves.  It allows me to get my bake on, try some creation, and then share with the ones I love.  What could be better?

Blueberry Banana Bread

Ingredients:
4 very ripe bananas
1/3 cup melted butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cup all purpose flour
1 cup fresh blueberries

Directions:
1)  Preheat oven to 350 degrees.  Spray a mini loaf pan with cookies spray.
2)  Mash bananas with a fork.
3)  In a mixer, mix butter and mashed bananas
4)  Mix in the sugars, egg, and vanilla extract.
5)  Mix in the baking soda and salt
6)  Add the flour and mix to combine.
7)  Fold in the blueberries by hand.
8)  Pour mixture into pan and bake for about 23-25 minutes.
9)  Cool completely before removing from pan.

This bread is super easy to make and only uses one bowl.  I think it's pretty fool proof.  The hardest part is finding enough ripe bananas since it does call for 4.  

Eat local produce!

XOXO

Blueberry Muffins

I love buying fruit from Costco.  I always feel I get the most bang for my buck there.  Especially on fruit such as blueberries.  I always want to eat blueberries cause they are a healthy snack.  But at the grocery store they are always a arm and a leg for a small container.  Not at Costco!  You get a huge container of blueberries for maybe just a buck more than the grocery store price.  Gotta love Costco!

On my last trip to Costco I saw chocolate covered blueberries.  I resisted the urge to buy them but I am starting to think that it would make a good cookie.  Oh well.

I decided to make some blueberry muffins with the fine blueberries that I purchased at Costco.  When I told the husband he seemed extremely happy.  Poor guy must be sick of eating banana bread. 

Blueberry Muffins

Ingredients:
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
1/3 cup almond milk
2 cups fresh blueberries

Streusel Topping
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons cinnamon

Directions:
1.  Preheat oven to 400F.  Line with muffin liners.
2.  Combine flour, sugar, salt and baking powder.
3.  Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.  Mix this with flour mixture.
4.  Fold in blueberries.
5.  Fill muffin cups about 2/3 full or use a ice cream scoop
6.  Sprinkle with streusel topping mixture
7.  Bake for 20 to 25 minutes or until tooth pick inserted comes out clean.

Please excuse how my muffin pan looks.  Can you tell I've had it for a very long time?   These muffins came out fantastic.  However they were a little to blueberry for me.  I think next time I will reduce the blueberries to 1 cup instead of 2.  But for those who need the antioxidants these muffins should be right up your ally.  El Hubby enjoyed them and my dad even came over for breakfast and took some home with him.  All in all a good recipe.

My fur baby makes me so happy.  Sometimes I am amazed on how much I could love a furry creature.

Life is short, eat dessert first!

 XOXO

Blueberry Buckle Cake

What happens when you get blueberries from Costco?  Lots of blueberry recipes.  I don't know why the husband and I shop at Costco so much when it's just the two of us.  Somehow we always leave with a cart full of groceries.  The sad thing is most of the food gets eaten.  We must be fatties. 

I love coffee cake.  It takes all my will power not to order a coffee cake whenever I get coffee from Starbucks (because I have already broken down and gone to Starbucks the last thing I need is a coffee cake).  There's just something about a coffee cake.  It's not cake.  It's not a muffin.  It's a amazing snack that goes great with coffee.

Blueberry Buckle Cake
Adapted from Two Peas & Their Pod

Ingredients:

For the topping:
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup wheat flour
1 teaspoon cinnamon
1/4 cup butter

For the batter:
1 cup all purpose flour
1 cup wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups fresh blueberries

Directions:
1.  Preheat oven to 350F.  Grease a 9-inch cake pan and set aside.
2.  Mix together brown sugar, flour, and cinnamon.  Rub in butter using a fork until mixture is crumbly.  Set the topping aside.
3.  Whisk together flour, baking powder, and salt.  Cream together sugar and butter.  Add the egg and vanilla extract.  Alternately add the buttermilk and flour mixture to the creamed mixture ending with flour.  Gently fold in the blueberries.
4.  Pour the batter evenly into prepared cake pan.  Sprinkle the topping over the batter and bake for 40 minutes or until a toothpick come out clean.  Let the buckle cool for 10 minutes.

As I pull this Blueberry Buckle Cake out of the oven my mom calls me and asks what I am doing.  She would.  How does she know I just pulled out a cake?  In about 15 minutes my parents are over having coffee and Blueberry Buckle Cake.  This cake is amazing and I would like to say the topping is to die for.  You know.  The kind of topping crumble that when you are done with the cake you use your fingers to pick up the fallen topping and in the end lick the napkin.  Oh wait ... am I the only one that does that?

Enjoy!
XOXO

Blueberry Muffins

I am always looking for yummy muffin recipes because my family always complains that American desserts are too sweet.  However muffins are usually the only item that they agree are not too sweet.  Blueberries are full of great vitamins and when purchased at Costco super cheap.  

Blueberry Muffins
Adapted from A Zesty Bite

Ingredients:
1 1/2 cup all purpose flour
1 1/2 cup wheat flour
3/4 cup sugar
1 1/2 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
6 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries, dried and lightly coated with flour
1 tablespoon sugar (for sprinkling)

Directions:
1.  Preheat oven to 350F
2.  Whisk flour, baking powder and salt
3.  Cream butter and sugar until fluffy, about 5 minutes.  Add eggs one at a time and mix until smooth.  Add in buttermilk and vanilla extract.
4.  Add dry ingredients.  Do not over mix.
5.  Slowly start to fold the blueberries into the mix.
6.  Line muffin pan and pour batter into liners with a ice cream scooper.
7.  Bake for 25 minutes or until golden brown
8.  Stick a toothpick in the center to make sure it comes out clean

These muffins came out amazing.  Moist, cakey, and just the right amount of sweetness.  I made these for the volunteers at a Tzu Chi free clinic.  The clinic was out in Raisin City and pretty much in the middle of nowhere.  Tzu Chi brought 2 mobiles with them and set up tents to see patients.  I decided to make these muffins because it seemed the easiest to eat  while out in the middle of nowhere. 

Enjoy!
XOXO