Got Blueberries?

I can make these from memory.  Our go-to household muffin.  The revenge of the ginormous blueberry muffins.....

 

Tom’s Blueberry Muffins

Preheat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour

1 C chopped walnuts (Feeling bold?  Double-up)

3 t of baking powder

1/3 C of sugar

1 t of salt

In a second bowl mix together the following:

1 egg

1 4oz container of all-natural apple sauce (they come in a 6-pak)

½ C of canola oil

¾ C of milk

2 C of fresh (not frozen) blueberries (throw caution to the wind and use an entire pint)

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients. Gently blend together. Don’t mash the blueberries!

Anoint muffin tin with vegetable oil cooking spray.

Bake for 20-30 minutes. Check towards the end as ovens vary.

Yields one dozen muffins. These don’t last but a couple of days in our house. Enjoy!

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Optional: Using a mixer or food processor blend an 8 oz. pkg of cream cheese with ¼ C of sugar. Fill the 12 places in your muffin tin with ½ of the batter. Spoon a dollop of the blended cream cheese on top. Cover the cream cheese with the remaining ½ of the dough. Bake per instructions. The result is a blueberry/cheesecake muffin.

Molten Blueberry Goodness

Tom’s Blueberry Muffins

Preheat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour

1 C chopped walnuts

3 t of baking powder

1/3 C of sugar

1 t of salt

In a second bowl mix together the following:

1 egg

1 4oz container of all-natural apple sauce (they come in a 6-pak)

½ C of canola oil

¾ C of milk

2 C of fresh (not frozen) blueberries

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients. Gently blend together. Don’t mash the blueberries!

Anoint muffin tin with vegetable oil cooking spray.

Bake for 20-30 minutes. Check towards the end as ovens vary.

Yields one dozen muffins. These don’t last but a couple of days in our house. Enjoy!

_____________________________________________________________________

Optional: Using a mixer or food processor blend an 8 oz. pkg of cream cheese with ¼ C of sugar. Fill the 12 places in your muffin tin with ½ of the batter. Spoon a dollop of the blended cream cheese on top. Cover the cream cheese with the remaining ½ of the dough. Bake per instructions. The result is like a blueberry/cheesecake muffin.

Recipe of the Day

Tom’s Blueberry Walnut Cheesecake Muffins

 

Pre-heat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour
1 C chopped walnuts
3 t of baking powder
1/3 C of sugar
1 t of salt

Using a mixer or food processor blend an 8 oz. package of cream cheese with ¼ C of sugar.  Set aside.

In a third bowl mix together the following:

1 egg
1 4oz container of all-natural apple sauce (they come in a 6-pak)
½ C of canola oil
¾ C of milk
2 C of fresh (not frozen) blueberries

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients.  Using a spatula of wooden spoon gently blend together.  Don’t mash the blueberries!

Anoint muffin tin with vegetable oil cooking spray.

Fill the 12 places in your muffin tin with ½ of the batter.  Spoon a dollop of the blended cream cheese on top.  Cover the cream cheese with the remaining ½ of the dough.     Bake for 20-30 minutes.  Check towards the end as ovens vary.

Yields one dozen muffins.  These don’t last but a couple of days in our house.  Enjoy!

 

click on image for a closer look

 

Lenten Blueberry Walnut Muffins

More then once I have published here the recipe for my blueberry muffins.  They're back for the season of Lent. 

As you probably already know Lent is a solemn religious observance in the Christian liturgical calendar that begins on Ash Wednesday and ends approximately six weeks later, before Easter Sunday. 

Many practitioners of the Christian faith commit to fasting and/or foregoing certain luxuries to replicate Jesus' sacrifice in his forty-day journey in the desert.  Others commit to daily devotions, prayer and contemplation. 

You're probably wondering what makes these muffins appropriate for Lent.  They don't look particularly sacrificial - they actually appear rather decadent.  The answer is obvious - if you give up dessert during Lent don't eat the muffins.  Reserve them for breakfast.  Breakfast is the most important meal of the day.

Recipe here.

Blueberry Muffins for the Masses

Swamp Gas’s Blueberry Muffins

Pre-heat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour

1 C chopped walnuts

3 t of baking powder

1/3 C of sugar

1 t of salt

In a second bowl mix together the following:

1 egg

1 4oz container of all-natural apple sauce (they come in a 6-pak)

 ½ C of canola oil

¾ C of milk

2 C of fresh (not frozen) blueberries

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients.  Gently blend together.  Don’t mash the blueberries!

Anoint muffin tin with vegetable oil cooking spray.

Bake for 20-30 minutes.  Check towards the end as ovens vary.

Yields one dozen muffins.  These don’t last but a couple of days in our house.  Enjoy!

___________________________________________________________________________________

Optional:  Using a mixer or food processor blend an 8 oz. pkg of cream cheese with ¼ C of sugar.  Fill the 12 places in your muffin tin with ½ of the dough.  Spoon a dollop of the blended cream cheese on top.  Cover the cream cheese with the remaining ½ of the dough. Bake per instructions.  The result is like a blueberry/cheesecake muffin. 

The Best Blueberry Muffins in Door County

click on the muffins to enlarge photo

Swamps’s Blueberry Muffins

Pre-heat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour

1 C chopped walnuts

3 t of baking powder

1/3 C of sugar

1 t of salt

In a second bowl mix together the following:

1 egg

1 4oz container of all-natural apple sauce (they come in a 6-pak)

 ½ C of canola oil

¾ C of milk

2 C of fresh (not frozen) blueberries

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients.  Gently blend together.  Don’t mash the blueberries!

Anoint muffin tin with vegetable oil cooking spray.  Spoon the dough into the tin and sprinkle granulated sugar over the muffin tops.

Bake for 20-30 minutes.  Check towards the end as ovens vary.

Yields one dozen muffins.  These don’t last but a couple of days in our house.  Enjoy!

________________________________________________________________________

Optional:  Using a mixer or food processor blend an 8 oz. pkg of cream cheese with ¼ C of sugar.  Fill the 12 places in your muffin tin with ½ of the dough.  Spoon a dollop of the blended cream cheese on top.  Cover the cream cheese with the remaining ½ of the dough. Bake per instructions.  The result is like a blueberry/cheesecake muffin.