Blueberry Muffins

Breakfast, Muffins, Unfussy

I made these for an after school snack this week and then immediately made them again. The addition of coconut oil keeps the muffins nice and moist for a couple days, if they last that long. I like to add the blueberries with the flour to the mixer which helps them from sinking to the bottom of the muffin, and so some of the blueberries break down and get jammy up in there.

  • 4 TBSP butter
  • 1/4 cup triple-filtered coconut oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 2 cups all-purpose or white whole wheat flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup sour cream
  • 1 pint blueberries
  • 1/4 cup Turbinado sugar

Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin.

Cream butter, coconut oil and sugar together until light and fluffy. Add eggs, one at a time, scraping bowl in between. Add vanilla and mix.

Whisk nutmeg, flour, salt and baking powder together. Add blueberries to flour and toss to combine.

Add half of the flour/blueberry mixture to the mixer and mix briefly. Add the sour cream and mix. Add the remaining flour/blueberries and mix well. Give it a good stir with the spatula to make sure it is evenly mixed.

Divide batter among the 12-cups – each about 3/4 full.

Sprinkle a generous 1/2 tsp Turbinado sugar over each muffin.

Bake at 375 degrees for 25 minutes, until the center of the muffins are just firm.

Banana Chocolate Chip Muffins

Breakfast, Muffins, Unfussy

These muffins pop up in my kitchen and my sister-in-law’s kitchen frequently – pretty much whenever there are 3 ripe bananas that need to be used. They stay moist and are kinda healthy.

This recipe is from King Arthur Whole Grain Baking.

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups mashed ripe banana (3 large)
  • 1/4 cup honey
  • 2 eggs
  • 2 cups whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup chocolate chips

Preheat oven to 350 degrees. Grease or line a 12-cup muffin tin.

Cream butter and sugar until light and fluffy. Add vanilla, banana and honey and mix until smooth. Beat in eggs. Whisk dry ingredients together. Add to egg mixture. Stir in chocolate chips. Remove from mixer and give a good stir to make sure all the ingredients are incorporated.

Fill muffin cups almost to the top. Bake 20-25 minutes, until firm in the center.

Bran Muffins

Breakfast, Muffins, Unfussy

These muffins are super moist, light, and delicious. Mix them by hand in a large bowl, bake what you want, then refrigerate the batter for up to 2 weeks and bake them as needed. This is my mom’s recipe.

  • 3 cups All Bran cereal
  • 1 cup boiling water
  • 1 cup brown sugar
  • 2 cups buttermilk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 1/2 cups flour (you can substitute up to 1 cup whole wheat flour)
  • 2 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins (optional)

Preheat oven to 425 degrees. Grease or line your muffin tin.

In a large bowl, mix bran with hot water until moistened. Stir in brown sugar. Add buttermilk, eggs and oil, stirring until well combined. Add flour and baking soda, then raisins, if desired.

Scoop batter into greased muffin cups, filling about 3/4 full. Bake for 15-18 minutes until the tops spring back when touched. Serve hot with butter or jam or both or none.

Makes 24 muffins

Bakery-Style Pumpkin Muffins

Breakfast, Muffins, Unfussy

My mom always puts chopped dates in these muffins. When I was a child I thought the dates were gross. Now that I’m older and my palate has changed, I find that chopped dates in these muffins are still gross. So I leave them out.

This recipe makes SO many muffins – they not only have that bakery-quality taste, but you could actually fill an entire bakery case with them. You know how in some recipes there’s that issue of only using part of a can of pumpkin? Well, buckle up- this uses 2 whole cans of pumpkin. That’s right. Let’s just say you won’t be needing to get out that tiny tupperware (smug laughter).

You could probably halve this recipe, but I’ve never tried. Makes 12 GIANT muffins. Or 3 pumpkin loaves. Or so many regular size muffins you lost count.

  • 3 1/2 cups sugar
  • 2 cans pumpkin
  • 3 eggs
  • 1 cup oil
  • 5 cups flour
  • 1 TBSP baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp. ground cloves
  • 1 tsp salt
  • 2 cups chopped dates (optional)
  • Streusel topping:
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 old-fashioned oats

Preheat oven to 350 degrees. Grease 2 giant muffin tins or 3 loaf pans or as many regular muffin tins as you have. Combine sugar, pumpkin and eggs in large bowl. Add oil and beat. Blend in flour, soda, cinnamon, cloves and salt. Stir in dates if using. Fill prepared pans 3/4 full with batter.

Make streusel: In small bowl, combine all ingredients together, using fingertips to incorporate butter, pinching together streusel into small clumps. Top batter with streusel, pressing in slightly.

Bake until firm to touch.
Regular muffins: 20 minutes
Giant muffins: 30-35 minutes
Loaves: 45-60 minutes