Quick Easy Blueberry Muffins

Friday morning Fran and Jamie had some errands to run. So, that left Bobby, Tyler and me the whole morning on a rainy day.

I made some scrambled eggs for Bobby and all Tyler wanted was chocolate milk. I remembered Fran telling me that we had some blueberries in the refrigerator that needed to be used.

Since it was raining out I thought the guys would like to help me make some blueberry muffins. Tyler was more interested in building things with his Tinker Toys so Bobby and I got to work on these quick easy blueberry muffins.

To make easy blueberry muffins from scratch you only need a few simple ingredients and of course fresh or frozen blueberries. Our blueberries were fresh and we had everything else we needed. The ingredients and instructions are below to make these quick and easy blueberry muffins.

First, we made the batter using my KitchenAid Stand Mixer. Then we folded in the fresh blueberries by hand using a spatula.

We sprayed a large muffin tin with Baker's Joy Non-Stick Spray and filled each one with 1/4 cup of the batter.

We mixed some light brown sugar with white sugar and sprinkled this on top. Then into the oven to bake for about 20 minutes at 375 degrees. We yielded 12 easy moist blueberry muffins from this recipe.

Here is what we used to make our blueberry muffins: 

1/2 cup vegetable oil
1 cup white sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon honey
1/2 teaspoon salt
1 tablespoon baking powder
2 cups all-purpose flour
1/2 cup milk
1-1/2 cup fresh blueberries

Instructions:

1. Add the oil and sugar together and begin mixing on low speed.
2. Then add the eggs, vanilla, honey, baking powder, and salt. continue on low speed.
3. Add the milk and one cup of flour, continue mixing for about one minute.
4. Lastly, add the second cup of flour and continue on low speed until you have a nice batter.
5. Then fold in the blueberries by hand with a spatula.
6. Fill the muffins tins and sprinkle light brown sugar and sugar mixture over the tops.
7. Bake on center rack at 375 degrees for 20 minutes until golden brown.

These easy make blueberry muffins are perfect for breakfast or just a snack. I have to tell you that these didn't last long after they came out of the oven.

As alway thanks for stopping by and I hope you enjoy.

Wilton Recipe Right Nonstick 12-Cup Regular Muffin PanBakers Joy Cake Pan Spray 2 PackKitchenAid RRK150ER 5 Qt. Artisan Series - Empire RedGLOUE Silicone Spatula Set - 4-piece 450oF Heat-Resistant Baking Spoon

Oatmeal Craisin Muffins

I must be in the muffin making mode this month, with my last post-Muffin Tin Apple Pie and now with these Oatmeal Craisin Muffins.

I like a good muffin and these are certainly great for breakfast. Oh! who I'm I kidding I like muffins any time of the day or night. The fall weather seems to put me in the right mood for baking, so I decided to try something different. I used Craisins but you could use raisins, chocolate chips, blueberries or any fruit you desire.

I started off by using the basic ingredients from my Quick Cheddar Cheese Muffins with a few changes of course.

Here is what I used to make Oatmeal Craisin Muffins:

2 1/2 cups all-purpose flour
5 teaspoons baking powder
1/3 cup butter (5 tablespoons) softened
1/2 teaspoon salt
1 1/4 cup of white sugar (Plus a little more to sprinkle on top later)
2 eggs
2 teaspoons cinnamon
2 teaspoons vanilla
1 tablespoon honey
2 cups Quaker Oats (Quick Oats or Old Fashioned)
1 1/2 cups milk
1 1/2 cups Ocean Spray Craisins

Here is how I made my best oatmeal muffins:

In a large mixing bowl, I combined the flour, baking powder, butter, salt, and sugar. Using my KitchenAid Stand Mixer I turned it on low speed using the flat beater bar and let these combine.

In another bowl, I whisked together the eggs, cinnamon, vanilla, and honey. Add this to the dry ingredients, and then add the oats, milk, and craisins. Continue on low speed until you have a nice batter as you see in the picture below.

Spoon this batter into greased muffin tins almost to the top. I sprinkled about a teaspoon of sugar on top of each one. Bake at 350 degrees for 25 minutes on the middle rack.

Ready for the oven

Out of the oven

This recipe yielded 18 oatmeal craisin muffins, they are moist inside with a nice firm sugar coating on top. Serve these for breakfast or anytime for a snack, you might even call this oatmeal muffin recipe healthy.

As always thanks for stopping by and I hope you enjoy!

Quick Cheddar Cheese Muffins

This cheddar cheese muffin recipe is really supposed to be a cheddar cheese bread recipe baked in a 9" x 5" bread pan, but I decided to make it in muffin pans, and WOW!! they came out perfect.

I made this years ago when I was just a young lad, and thought it was time to make it again. The only problem was that I couldn't remember how to make this. So I went down to the basement and started digging through old recipes, and after about 20 minutes there it was just where I had left it.

Here is what I used for these Quick Cheese Muffins:

1/3 cup butter (5 tablespoons)
2 - 1/2 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
2 cups (8oz.) shredded cheddar cheese, I used mild you can use sharp if you like
1 - 1/2 cups quick oats or old-fashioned
1 - 1/2 cups milk
2 eggs

Here is how I did this: Cheddar Cheese Muffin Recipe

In my KitchenAid mixing bowl, I added the flour, baking powder, butter, and salt. Turned it on low speed until the mixture looked like coarse crumbs.

Then I cut in the cheese, oats, milk, and eggs continuing on low speed until the mixture resembles a sticky batter.

The batter

I sprayed the muffin pans with Pam nonstick baking spray and scoped the mixture in with my ice cream scope level to the top.

In the muffin pan level to the top

I preheated the oven to 375 degrees and baked on the center rack for 30 minutes. This recipe yielded me 16 nice cheddar cheese muffins. The original recipe in a bread pan says to bake at 375 degrees for 60 minutes.

Right out of the oven

 I was really thinking that these were going to stick in the muffin pans but they popped right out with no problems.

You know I had to have the first one while it was hot

Well, I hope you enjoyed, as always thanks for stopping by.