Blueberry Muffins from The New Best Recipe

I've posted about blueberry muffins in the past HERE. 'To Die For' they were called. Mmm, yes, they were.

UNTIL I made the Blueberry Muffins from The New Best Recipe.


(Don't have that cookbook on your shelf yet?! You must. Besides tested and tried dishes, The New Best Recipe has illustrated kitchen tutorials and unbiased product ratings from America's Test Kitchen and it is over 1000 pages of ahh.maz.ing-ness)!


Ok, back to the muffins.

The New Best Recipe Blueberry Muffins should be called 'to die for' or 'the best' or something!

The added sour cream in NBR's recipe takes the cake...or muffin. The sour cream compliments the blueberries perfectly, making a most fabulous tasting muffin.

You must try them!

And, if you have the ingredients around to make the Lemon-Glaze following the recipe...oh, do! That puts these muffins over the top!

(When I don't have those ingredients, I use NBR's other topping variation: Cinnamon Sugar-Dipped OR I brush the muffin tops with a vanilla syrup [like DaVinci's coffee syrups] and sprinkle with turbinado sugar).

Oh, my mouth is watering! Time to share the recipe!

BLUEBERRY MUFFINS
from The New Best Recipe via acookingbookworm.com

2 cups (10 oz) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 oz) sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1-1/4 cups (10 oz) sour cream
1-1/2 cups (7-1/2 to 8 oz) frozen or fresh blueberries

Preheat oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.

Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain, and the batter will be thick. Do not overmix).

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.

Ginger- or Lemon- Glazed Blueberry Topping
While the muffins are baking, mix 1 teaspoon grated fresh ginger or grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. After the baked muffins have cooled 5 minutes, brush the tips with glaze; then, working one at a time, dip the tops in lemon sugar or ginger sugar. Set the muffins upright on a wire rack; serve.




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Craving Donuts?? Try these!

Did you miss this recipe the first time around??

I'm craving donuts today, so I thought I'd better share these delicious Doughnut (Hole) Muffins with you again!

They're (almost) healthy! Well, at least healthier than something you could pick up at the DD drive-thru and, in my opinion, better tasting!!

They're quick and easy, too! So, go get the recipe HERE!



**Disclaimer: Post *may* contain affiliate links.**

Doughnut (Hole) Muffins

My husband and I have made the decision to start eating a bit more healthy. Are you laughing that I'm writing this at the beginning of a post called 'Doughnut (Hole) Muffins?!'

Just wait!

We are trying to make healthier choices. We're trying to keep white flour (including white pasta and rice) and white sugar to a bare minimum and gradually replacing the processed foods in our pantry.

Using whole wheat flour has been

Old Mother Hubbard Taco Soup

Ok, my cupboards weren't really BARE...

...but they were certainly getting there, and that's how I ended up with this soup.

It was a chilly, rainy day and a crockpot meal sounded perfect. I only had ground beef, canned tuna, and canned chicken to choose from, protein wise.

We'd had ground beef the night before... hm, tuna in the crockpot? I'm sure there's a recipe... didn't sound good to me. I browsed allrecipes and kept seeing taco, tortilla, mexican soups pop up in my search results.

Ahhh, I thought! I have many of those ingredients! Let's see what I can dump together...

I found:

1 can cream of chicken soup in the pantry
2/3 jar of Sam's Choice garlic and lime salsa in the fridge
1 can whole kernel corn in the pantry
1 large can chunk chicken
1 box of chicken broth (I used 1/2 of it)

I mixed these together in the crockpot... and added (guesstimate) 1 teaspoon each of chili powder and cumin powder and about 1/4 teaspoon of garlic powder.

Turned on low for 4-6 hours. Oh, man...it smelled good!


Near the last hour, I realized I wanted to add some rice. So, I cooked some in my steamer and added about a cup (cooked) right before serving the soup.

Old Mother Hubbard Taco Soup was delicious!!! When I was eating it, I said to my husband, "This is my kind of comfort food!"

The soup was warm, hearty, filling, and just a bit spicy. I had to blog about it, just so I can remember the "recipe," and make it the next time I don't think I have any food in the house... :-)

Golden Sweet Cornbread Muffins are the perfect "bread" to go with this soup!

Recommend: YES




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Tags: recipes Taco Soup soup recipes chicken chicken recipes salsa

Golden Sweet Cornbread (Muffins)

Mmmm, I love warm cornbread alongside Spanish rice or chili. I especially love warm cornbread with butter and honey for breakfast. My husband loves leftover crumbled cornbread with milk and sugar.

I used to only make Jiffy cornbread/muffins...until I realized cornmeal wasn't all that expensive, and I could make my own! ;-)

The recipe on the back of the cornmeal canister is good...but, I like a nice, sweet cornbread. Enter allrecipes.com! I just love that site!

I tried a couple of different cornbread recipes. One had sour cream and creamed corn which was delicious!! But, those are not ingredients I always have around... so, I've only made it a few times.

But, the Golden Sweet Cornbread recipe is exactly that! Golden and sweet! Just what I was looking for!

The last time I made chili, I made the recipe into muffins:

Mmmm!

Recommend: YES





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Tags: cornbread cornbread muffins johnnycake johnny cake cornbread recipes cornmeal recipes

Muffin Tin Meals

Here's to another fun, creative idea by SOMEONE ELSE! :-)

I've been blog hopping a lot lately, and came across several "Muffin Tin Monday" posts. Michelle seems to be the main Muffin Queen. ;-) But, you can certainly find more than enough ideas if you use google! Sandy has some fun ones over on her blog, too!

What a fun, simple way to make a meal a bit more exciting for your little (and big!) ones!

I didn't have a 6-muffin pan (as you see most Muffin Tin meals are placed in), and I thought that only half-filling a 12-muffin pan wouldn't have the same desired effect.

So, I just used cupcake liners for my first try...

(ham, a cheese stick cut into pieces, goldfish, and mandarin oranges)


(grapes, egg salad with crackers and bread "sticks" for dipping)

My son couldn't care less what vehicle his food is in...he just wants to eat. My daughter, however, thought it was fun and ate a bit more than usual.

The ideas for a Muffin Tin Meal are endless. Sure, you can just plop what you were normally going to serve into a muffin tin...or, think in FUN terms for your little audience!

I've seen a numbers theme, with a cored apple slice for the "O", 1 licorice stick, 4 grapes, and so on.

I've seen certain colors as a theme. All red foods: tomato, strawberries, jello, etc...

Breakfast foods, with waffle or french toast sticks with syrups for dipping.

Here's a soup and sandwich MTM (muffin tin meal) by Sandy. And, I absolutely love Michelle's fishing MTM here!!

I bet you can think of a few fun things!!

If you really have picky kids, check out this fun food discovery by Heidi. Who knew bread and butter could be so exciting?! Now, would spinach benefit from sprinkles...? ;-) Might just be worth a try!

Recommend: YES




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Tags: muffin tin meals Muffin Tin Mondays MTM Fairy Bread