Oatmeal Blueberry Muffins

When I was craving Lemon Poppyseed Muffins, I asked my grandma to see if she had a good recipe.  Her recipe cabinet looks like this!

So, I just knew she would have something for me in that stash!  Ask and you shall receive!  She sent me this really cool "basic batter" page from a 1991 edition of Ladies Home Journal.  It has 16 variations of muffins on one page!  There are bran and corn ones, even oatmeal and plain types.  I already had a Lemon Poppyseed Muffin mix in my cabinet but I will definitely try the homemade version from this sheet next time!

Here are the Oatmeal Blueberry ones and how to make them:

Oatmeal Blueberry Muffins

Ingredients:

1/4 cup butter, melted

1 cup milk

1 large egg

2/3 cup old-fashioned oats

1 1/3 cup flour (I used 1 cup whole wheat and 1/3 cup all-purpose white.)

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/8 teaspoon nutmeg

1 cup fresh or frozen blueberries, tossed with 1 Tablespoon flour

For topping:

1 Tablespoon sugar

1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees.  Grease twelve 2 1/2 inch muffin pan cups.

In a medium bowl, whisk together wet ingredients:  melted butter, milk, egg, and oats.  Let stand 10 minutes.

In a large bowl, combine dry ingredients:  flour, sugar, baking powder, salt and nutmeg.

Stir wet ingredients into dry ingredients just until combined.  Fold in the blueberries.

Spoon batter evenly into prepared muffin cups, filling each about 3/4 full.

Combine topping ingredients and sprinkle over muffins.  Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Cool in pans on wire rack for 5 minutes.  Remove from pans and serve warm.  Or cool completely, wrap well and freeze up to 1 month.  To reheat, loosely wrap each muffin in a paper towel and microwave for 15-20 seconds.

Enjoy!

Blueberry Lemon Poppyseed Muffins

Blueberries, blueberries, blueberries!  I love, love, love them!  When I was little, we used to go blueberry picking every summer.  It is one of my favorite past-times.  My grandpa made these little cans that my sister and I could tie around our waists to collect our own.  This year I got to share the sweet tradition with my little guy.

I literally could not wait to start baking with them.  That afternoon I added about a cup of freshly picked blueberries to some Lemon Poppyseed Muffins I had planned to make using this mix.

It was a simple addition that made all the difference.

I would suggest sharing these with friends or making for a group because the glaze doesn't last but a day or so before dissolving into a sticky, soggy mess.  Afternoon treat, anyone?

We picked about 3lbs and I bought an extra 5lbs just to freeze.  I measured them out in 4 cup increments, rinsed and dried them, and tightly sealed them in freezer bags to be used during the months when the store-bought versions are small, tart, and expensive!

A few days later, I made Oatmeal Blueberry Muffins which I'll share with you soon. :)

The little guy picking his first blueberry and loving the morning adventure!  Now, if I could just get him to eat one fresh! ;)

Favorite Things Friday #8

I love muffins and so does my 1 year old...

That being said, I need to make sure they are healthy and right now, I'm loving Duncan Hines Simple Mornings.

So far, we've only tried the Blueberry Streusel and the Apple Cinnamon, which are both wonderful.

 

Real ingredients.  Nothing artificial!

Doing research for this post, I found out they also have Triple Chocolate Chunk, Wild Maine Blueberry, Cinnamon Streusel, and Chocolate Chip!  I cannot wait for these other varieties to come to a store near me!

Have a great weekend!

Banana Hershey Bar Muffins

One afternoon I set out to make banana chocolate chip muffins.  After mixing all the ingredients together, I opened the drawer to pull out the bag of chocolate chips, but they were nowhere to be found!  Who is to blame?!  Was it my husband and kids who like to eat them right out of the bag or was it me who used them all in the last batch of chocolate chip cookies?!  Guess I should gather all my ingredients before I start baking...lesson learned.

Luckily, in that same drawer is where we keep the Hershey Bars for making s'mores so I chopped some of those up and added them in place of the missing chocolate chips.

That is how these Banana Hershey Bar Muffins were born. :)

Here is how to make them...

Banana Hershey Bar Muffins

Ingredients:

3/4 cup brown sugar, firmly packed

1/2 cup butter, softened

3 bananas, mashed

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 Hershey Bars, chopped

Directions:

Heat oven to 350 degrees.  Combine brown sugar and butter in larger mixer bowl.  Beat at medium speed until creamy, scraping bowl often.  Add bananas, eggs, and vanilla.  Continue beating until well mixed.

Combine flour, baking soda, and salt in a medium bowl.  Stir flour mixture into banana mixture just until moistened.  Gently stir in chopped Hershey Bar.

Spoon batter into greased muffin pans.  Bake about 18 minutes or until lightly golden brown.  Let stand 5 minutes before removing from pans.

Delicious but next time I'll add crushed graham crackers and tiny marshmallows make the flavor complete. :)

Enjoy!

Healthy Banana Blueberry Muffins

As you may know, I LOVE blueberries!  See just how much here!  I always have fresh blueberries in my refrigerator for breakfast, snacking, and now for baking!

The lone very ripe banana on my counter had my brain and taste buds going.  What could I make with one banana?  I could make The Best Banana Bread Ever but it takes two bananas and I just made it recently.  I knew Sally at Sally's Baking Addiction would have something for me.  So I headed over there to search and not only did I find an easy recipe for banana blueberry muffins, they are healthy!  BONUS!

Here is my version:

Since I only had one banana, I made 1/2 of her recipe which gave me 8 delicious muffins!

I followed her recipe by cutting each ingredient in half.  I used only all-purpose white flour (instead of whole wheat flour).  I used plain Fago 0% Greek Yogurt instead of a vanilla flavor and skim milk because I always have those two items in my frig, too!

If you aren't using any of the cups in your muffin tin, make sure you fill the empty ones halfway with water to ensure even baking for the rest of muffins.

These are perfect for breakfast warmed up with a little butter, my favorite granola, and a cup of coffee. :)

The next afternoon I topped one with the leftover vanilla buttercream frosting from these Lemon Cupcakes with Vanilla Buttercream Frosting!  Yummy!

You can find the full recipe for these awesome muffins here.

Enjoy!