Amie's Berry Good Blueberry Muffin's

NOW, for those of you 3-ingredient recipe people- here is my philosophy, if a recipe only has three ingredients, it's going to taste like it. Don't get me wrong, I'm all for quick and easy meals. BUT NOT when it comes to blueberry muffins!! So don't freak out- just read through and it will be worth it, promise

We are using the MUFFIN METHOD of Baking

Making a Blueberry Jam:

1 C. Fresh Blueberries

1t. Sugar

Put in sml saucepan over med. heat, breaking up the blueberries a bit with the spoon, about 6 min.

Transfer Jam to a small dish a set aside to cool.

Topping: DO NOT LEAVE THIS OUT- IT'S THE SECRET

2/3 C Sugar

1/1/2 t. Grated Lemon Zest

Batter:

2 1/2 C All Purpose Flour

2 1/2 t. Baking Powder

1t. Salt

*Sift in bowl with whisk

*Add 1 C Fresh Blueberries to coat

In separate bowl:

2 Eggs- room temp

1 1/8 cup sugar (half of 1/4)

* Mix then add:

4 T Butter, unsalted, melted, cooled

4 T Veg Oil

2t Vanilla

1 C Buttermilk(you can cheat on this but try not to- add 1T white vinegar to 1 C milk, let sit 5-10 min. )

ADD the WET ingredients to the DRY then gently fold only until flour moistened. It will be lumpy.

Scoop into lined or greased muffin tins.

Add 1 tsp of your cooled jam to the center of the batter.

Swirl the batter a LITTLE with a tiny stick.

Add sugar lemon topping

Bake 425 for about 18 min rotate halfway through.

Peanut Butter Muffins

These muffins use wheat flour and they are so delicious! My kids love them! I like to make some in mini muffin tins. Great for snacks and lunches! They freeze great too. They are soft and chewy, and the combo of chocolate and PB is soooo good!


1 Cup PB
1 egg
1/3C white sugar
1/3C brown sugar
1C milk
3/4C wheat flour
3/4C all purpose flour
1 T baking powder
1/4 t salt

1/2 cup chopped chocolate chips

Combine peanut butter, egg, and sugars in mixer with whisk. Slowly add milk while whisking. In small bowl whisk together dry ingredients, then stir into wet ingredients in mixer by hand just until combined- no more. Stir in chocolate chips (giving them a rough chop makes them distribute and taste better throughout) Bake at 350 degrees about 12-13 minutes for mini muffins, 15-17 for regular- dont overcook, they will be lightly browned, and when they cool nice and chewy.

Pumpkin Muffins

INGREDIENTS:

2 1/2 cups all-purpose flour
2 cups sugar
1 t pumpkin pie spice
1 t baking soda
1/2 t salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

STRUDEL:
1/4 cup sugar
2 T all-purpose flour
1/2 t ground cinnamon
4 t cold butter or margarine


DIRECTIONS
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.