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Cook and Tell: Blueberry Muffins

04 Jan

It’s the new year. The start of every new year brings new hopes, dreams and resolutions. I’ve been dreaming of a Kitchen Aid stand mixer for a very very long time. This is the year that my dream has been realized. Hubby came through and surprised me. We made room on the counter for this beauty and I promptly put it to work.

My adorable little feet turned 1 today. Time sure does fly. To mark the occasion, I baked blueberry muffins. I know it’s not the traditional cupcakes. But I figured that muffins are probably better for the daycare crew.

After a quick search, using my handy iPhone All Recipe App, I came upon “Blueberry Muffins to Die for”. Who wouldn’t want to try muffins with that title? Luckily, I had all the ingredients on hand. With my new Kitchen Aid stand mixer prep was a breeze. The recipe makes 8 large muffins.  I doubled the recipe (but ran out of sugar) and had enough for 16 regular sized muffins. The muffins are still very tasty even with the lower amount of sugar.

Hopefully the little munchkins will enjoy the muffins and the celebration.

Blueberry Muffins
Recipe Type: Breakfast
Author: AllRecipes.com
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 milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
Instructions
  1. Preheat the oven to 400 degrees F. Line muffin tin with muffin liners.
  2. Combine 1 1/2 cups of flour, 3/4 cup white sugar, salt, baking powder.
  3. Add vegetable oil to a one cup measuring cup, add the egg and enough milk to fill to the top of the 1 cup measurement.
  4. Mix the wet ingredients with the dry ingredients.
  5. Fold in blueberries and pour the mixture into prepared muffin tin.
  6. Mix the remaining sugar, flour butter and ground cinnamon using a fork until the mixture is crumbly. Sprinkle the muffins prior to baking.
  7. Bake for approximately 25 minutes or until a toothpick inserted into the muffins comes out clean.

 

 

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  1. DimpleArts

    April 2, 2012 at 2:44 pm

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  2. Olen Arredondo

    April 2, 2012 at 2:36 pm

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  3. Snippets of Thyme (Sarah)

    February 3, 2012 at 7:59 pm

    Congratulations on getting a stand mixer! I love, love, love ours and probably use it more than any other cooking appliance. And…birthday wishes to your ‘little feet’. One year olds are the cutest. You asked about photography equipment. I wish I felt more confident about what I do but truth is…I wish I knew more. I try to watch those ‘CreativeLive’ free workshops online and get really good tips on there. They have one coming up soon on baby portraits and I’m going to try and apply tips to food. Anyway, here is the camera equipment I have: Canon 60D base…50 mm 1.8 fixed lens (love, love), 100 mm 2.8 macro lens (clunky, heavy, difficult to master), and my regular 18-135 mm kit lens. Mostly I try to have the camera sitting out and grab it every time I see something that I could practice on. Then I play with the settings all sorts of ways to see what looks good.

     
  4. Victoria

    January 12, 2012 at 7:13 am

    Yay! I love my Kitchenaid too! It’s a blessed addition to any kitchen :) Muffins are a great way to break it in. Next try whipping some cream or egg whites. Will blow your mind, haha.