I have been on a muffin kick lately. I came up with a technique that produces those tall bakery-style jumbo muffins and I’ve been baking, testing and adapting recipes like mad.
This blueberry muffin recipe uses yogurt instead of butter, which my cholesterol appreciates (except in the streusel topping, but that’s minimal.) The family really likes them – even the boy, who says he doesnt like chunks of berries in things. I guess he changed his mind.
To get tall muffins here are a few tips:
- Don’t be afraid to use your baking powder. I live at high altitude so I find this is really important – 3 tsp per 2 Cups of flour sounds like a lot, but it’s not…could probably even have another and not be affected.
- Use a jumbo muffin tin, with a regular baking cup liner (not the jumbo ones). I spray the tin AFTER I put the liners in – but the space between the top of the liner and the top of the muffin cup seems to give it something to cling to and climb up. It works well.
- Fill the paper liners up TO THE TOP. Because you are using a regular liner in a jumbo tin, filling the cups up is important. it may seem like they’ll be messy but because you spray them, they slide right out onto the rack – I use a small offset spatula to just lift them right out.
I use frozen wild blueberries, but you could easily use fresh – or frozen regular blueberries – either will work just fine. I’ve found that if I use frozen, I leave them frozen and mix them in. Once I have everything in the muffin cups, I let them sit on top of the oven while it preheats – it relaxes the batter, which gets stiff from the cold berries. Right before I slide them in the oven I top with the Streusel – and BE GENEROUS with this stuff – it really makes a difference in the muffin.
This is a keeper of a Blackberry Muffins Recipe for sure! We are at the time of year around here where fruit is stupidly expensive. $1.99 a lb for apples is higher than I’ve ever seen it. Hopefully spring brings with it some new crops that bring our prices down. Berries must be in season because they’ve been fairly reasonably priced, with blackberries at $.99 a 1/2 pt at City Market – and I got some for $.99 a pint at Sprouts the other day as well.
Berries keep for a good long time in the fridge if you rinse them well, and get them OUT of that stupid plastic container and diaper thing they come in – that diaper thing causes rot faster than anything. I put mine in a sealed container with a few paper towels in the bottom, that way they’re ready to go when you want to make this blackberry muffins recipe! I’ve had blackberries and blueberries keep for 2-3 weeks in the fridge like this. Raspberries are a bit more delicate, though – they don’t keep as long – but they should be stored the same way.
So needless to say, I had a lot of blackberries on hand and while we eat them happily – I wanted to make something for the boys to take with lunch es and have for breakfasts this week. I’m on a low-fat diet so I adapted this recipe just a bit from one I found at SimplyRecipes.com. Hope you like it!
NO BREAD! Prep ahead as this one sits overnight – you don’t HAVE to let it sit – but if your potatoes are still frozen when you put it in the oven, plan on a bit of extra baking time.
I really don’t like soggy bread bake things – including french toast – so finding a breakfast casserole recipe was a bit difficult. I made this one out of a few different recipes – with an end goal of being able to eat it on it’s own with a slice of toast – or wrapping it up in a warm tortilla for a breakfast burrito! You can add fresh peppers, jalapeños, etc – whatever works for your palate. Leave out the beans, use regular breakfast sausage instead of chorizo – this recipe is very flexible! Enjoy!
We are big fans of the cranberry/orange flavor combination – especially around the holidays. The sweet and tart also lends itself to an amazing scone recipe – which I’ve adapted from a few I’ve used over the years into this one, which is easy to put together if you have a food processor!
I got one of those donut pans for Christmas – the baking pans that you fill and hope it doesn’t overflow. Well, they do overflow if you overfill, but they still taste fabulous. Todd loves the powdered donuts that have the cinnamon powdered sugar on the outside – but lets face it – donuts are not really healthy and anything fried should be a treat, not a regular breakfast. This baked cinnamon spice donut recipe is definitely a keeper
So a note on donut pans. Don’t expect these donuts to look like something from your local Timmy’s or Dunkin’ Donuts – they’ll likely bake over the hole in the middle – like mine did in the pic. But here’s the deal…they’ll taste better – so who cares? You could also make these in your mini-muffin tin and have a donut-hole type treat.
This recipe made almost 2-dozen donuts in my pan – which took awhile because I could only make 6 at a time – but they are SOOOO worth it! You could use plain powdered sugar if you like, but the cinnamon powdered sugar is pretty special.
My fellas are out of town this weekend and I’ve got my “bake” on – it’s muffin making time. And a few scones. I found a few recipes on Pinterest that sounded so good – I had to give them a try. Today was Blueberry Almond Muffins – Tomorrow will be Lemon Poppyseed Muffins! Continue Reading