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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Hi Everyone,

I know it’s been awhile again since I posted some of my recipes that I have tried and tested on Pinterest.   Just so you know I have not stopped baking or cooking but I have been really busy with life 🙂  Anyway, I have a bunch of recipes that I want to share with you all.  Also, I have been doing a lot of gluten-free and vegan dinner dishes and sides.   I realized I wanted to amp up my training for the fall running races I have coming up and decided to change my diet to see if I see a difference in my running.   Well, it’s been about a month or so and I feel fabulous!!  Don’t get me wrong I am still eating meat, but to be honest I have never been a huge meat eater.  In fact, I was a vegetarian for about 10 years of my life.  When I was pregnant with my first son, I really started to carve meat.  I guess my body was telling me something because I was low in Iron.   Anyway, I started to eat meat again but never more than 3 oz. at dinner.  I will be sharing all my favorite meals I have been making soon.  But for know I want to post my youngest sons favorite muffin recipe.   These freeze great too!  I keep a couple out for the boys and then freeze the rest and toss one in their lunch.

Bakery Style Blueberry Muffins

Makes one dozen muffins

Recipe from: Dinner Dishes and Desserts

Ingredients:

  • 3 cups flour
  • 1 Tbls baking powder
  • 1 tsp salt
  • ½ cup butter, softened
  • 1¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1¼ cup plain Greek yogurt
  • 1½ cups frozen blueberries

Directions:

  • Preheat oven to 425 degrees. Prepare a 12 cup muffin tin with non-stick spray or liners. Set aside
  • In a bowl whisk together flour, baking powder, and salt. Set aside.
  • In a stand mixer, cream butter and sugar together until fluffy, about 2 minutes.
  • Add the eggs, 1 at a time, beating after each addition. Mix in vanilla.
  • Slowly add the flour mixture and yogurt, alternating between the two; until just combined.
  • Fold in the blueberries.
  • The batter will be very thick. Scoop into prepared muffin tins.
  • Bake at 425 for 5 minutes. Reduce heat to 375 and bake for 15 more minutes, or until a tester comes out clean.
  • Remove from oven, and set on a wire rack to cool.
  • Store in an airtight container or freeze.

Enjoy!

 

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

 

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Tuesday Cook Off ~ Skinny Double Chocolate Chip Muffins

Tuesday Cook Off ~ Skinny Double Chocolate Chip Muffins

Usually I am not a big fan of baked goods that are “healthier” for you.  It always seems like something is missing to me.  Well, this recipe will not disappoint at all.   I came across the recipe on Sally’s Baking Addiction (I just love her blog) and the pictures made the muffins look so good I thought I would give them a taste.

I made the muffins without my family knowing they were from a skinny recipe.   As they were baking they absolutely smelled delicious!  The real taste test would be my boys and if they ate them.  Well, my boys crushed them and I mean crushed them.  I think the twelve muffins were gone within 48 hours.   After they were all gone I finally told everyone that these muffins were from a skinny recipe… they asked me to make them again soon 🙂 That’s a winner!!

Recipe from Sally’s Baking Addiction

Yields a dozen muffins

Ingredients: 

  • 3/4 cup (133g) unsweetened applesauce
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (85g) honey
  • 2 large egg whites (or 1 large egg)
  • 3/4 cup (183g) vanilla Greek yogurt (or regular yogurt, plain or vanilla)
  • 2 teaspoons vanilla extract
  • 1/2 cup (62g) all-purpose flour
  • 1/2 cup (64g) whole wheat flour
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup (90g) mini chocolate chips, plus a few more for sprinkling on top

Directions:

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.

Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.

Divide the batter evenly among the muffin cups – fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 45 seconds to thaw.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website.   Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Skinny Double Chocolate Chip Muffins

Skinny Double Chocolate Chip Muffins

Tuesday Cook Off ~ Brown Sugar Pumpkin Muffins with Crumb Topping

Tuesday Cook Off ~ Brown Sugar Pumpkin Muffins with Crumb Topping

It is starting to feel like fall here in Phoenix.   The mornings and evening are finally getting cool and it’s a joy to actually walk outside.   So when temperatures start to dip here in Phoenix I start to break out the pumpkin.   My whole family is pumpkin lovers and likes almost anything pumpkin.   So I found this recipe on Pinterest and have been waiting to make these muffins. Finally, this weekend I made the muffins and they were delicious!!  Next time my youngest son wants me to add some chocolate chips to the muffins and I know this will be a great addition.

Here is the recipe from:  Top Inspired

Ingredients: 

2 1/2 cups AP flour

2 tsp baking powder

1 1/4 tsp pumpkin pie spice

1 tsp ground cinnamon

a pinch of freshly ground nutmeg

1 tsp salt

1 1/2 sticks (12 tbsp) unsalted butter, melted

2 cups packed brown sugar

1 can (15 oz) pumpkin puree or 1 1/2 cups homemade puree

3 large eggs

Directions: 

1. Preheat oven to 375.  In a large bowl whisk together dry ingredients.  In another bowl combine the butter, sugar, pumpkin, and eggs.  Add dry to wet ingredients, stir to combine, don’t over mix.

2.  Pour batter into lined muffin pan.  Makes 12 big muffins. Or: one buttered and floured 9×5 loaf pan.

3.  Bake for 25-30 minutes (1 hour and 15-20 minutes for bread), until a toothpick inserted into the center comes out clean.  Dig in while they’re still warm!

For the Crumb Topping:
  • 3/4 C brown sugar
  • 1 1/2 C AP flour
  • 1/2 C butter, cut into small pieces
  • 2 tsp ground cinnamon

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Banana Chocolate Chip Muffins with Cinnamon Streusel

Tuesday Cook Off ~ Banana Chocolate Chip Muffins with Cinnamon Streusel

So if you have been following my blog and all my Tuesday Cook Off posts you know that my family loves muffins.   We actually don’t eat muffins for breakfast but more as a dessert.    Well, my husband does enjoy a muffin with his coffee in the morning but he’s probably the only one in the family.  Anyway, banana muffins, bread etc. is one of my youngest sons favorites so I came across this recipe and just had to try it.    The recipe did call for walnuts but I had to leave those off because of my oldest son allergies.   Trust me, we didn’t miss them at all.   Though I am sure the walnuts give it a nice crunch!

Recipe from Sally’s Baking Addiction

Makes 16 muffins. Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.

Ingredients: 

    • 1 and 1/2 cups all-purpose flour
    • 1/2 tsp ground cinnamon
    • 3/4 tsp baking soda
    • 3/4 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup granulated sugar
    • 6 Tablespoons unsalted butter, softened to room temperature
    • 1 large egg
    • 1 and 1/2 cup mashed bananas, very ripe (about 3 large ripe bananas)
    • 3 Tablespoons yogurt (I used vanilla greek yogurt)
Streusel
  • 1 tablespoon cinnamon
  • 1/4 cup packed light brown sugar (or dark brown sugar)
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Directions: 

  1. Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.
  2. Make the streusel first by combining all ingredients in a small bowl. Set aside.
  3. In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is just combined. Do not overmix.
  4. Layer one spoonful of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.
  5. Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Double Chocolate Muffins

Tuesday Cook Off ~ Double Chocolate Muffins

My oldest son Anthony just loves chocolate muffins.   Every time we are at the grocery store and they want something sweet like a donut or cookie, Anthony will ALWAYS pick a chocolate muffin.  He loves them!  If you would ask him what kind of dessert he would prefer, I know he would tell you a chocolate muffin.  Anthony is also the reason I started to bake so much.   We found out when Anthony was 7 that he was lactose intolerant.   Which means his body does not break down lactaid well and can cause stomach issues.  I will just leave it at stomach issues 🙂 But it’s not pretty.   So as he started to get older we started to notice that he could not have any store bought food that had the ingredient milk, lactaid or any form of these two items.  Well, that’s almost about every store bought sweet or dessert.  Hence, all the baking!  With any recipe that I bake, I will substitute milk with Lactaid Milk.  And since I started baking for Anthony his stomach issues have disappeared!  Yea!!

Anthony is the reason I discovered these awesome chocolate muffins.   He kept asking for me to make some but could not find a recipe that I liked and that I thought I could revise for him.  This one was a winner!  This recipe makes 12 to 14 muffins.  I made 13 from this recipe.   Plus, they were gone in about 3 days.  I did freeze 6 of the muffins thinking the kids could grab them, as they wanted them.   They freeze great and I would suggest taking out about 2 hours before you would want the muffin.

Double Chocolate Muffins:

Recipe yields about 12 to 14 muffins

Ingredients: 

1¾ C. all-purpose flour
1 C. sugar
½ C. unsweetened cocoa powder
¼ tsp. baking soda
2 tsp. baking powder
½ tsp. kosher salt
2 large eggs
1 C. milk
½ tsp. vanilla extract (or a ¼ tsp. peppermint extract)
½ C. butter, melted
½ C. mini chocolate chips

1. Preheat the oven to 350ºF. Place liners in muffin pan or coat pan with nonstick spray.

2. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. In a separate bowl, whisk eggs, milk, vanilla and butter until combined. Combine wet and dry ingredients until just blended. Fold in chocolate chips.

3. Spoon batter into liners and bake for 18 to 20 minutes.

4. Let cool briefly in pan, then transfer to cooling rack.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Gluten Free Breakfast Muffin with Zucchini, Feta and Quinoa

Tuesday Cook Off ~ Gluten Free Breakfast Muffin with Zucchini, Feta and Quinoa

Today I want to feature a great, easy and gluten-free recipe.   I have been baking and sharing those recipes a lot so I decided I needed to mix it up a bit.  So today I want to share this easy breakfast muffin.   Every Sunday I make up my husbands breakfast for the week.  This way he just grabs it every morning as he is heading out the door.  Plus, I know he is eating the most important meal of the day 🙂  It needs to be easy so he can reheat the breakfast when he gets to his office.  He loves eggs so I try to stick with recipes with eggs.   His favorite recipe is the Ham and Mushroom Scrambled Egg Cups.    Almond flour and quinoa flakes are the two ingredients that replace traditional flour in this recipe, and also make these very nutritionally dense muffins.  You can find both ingredients at Whole Foods but I actually found the almond flour at Walmart.  The texture of the breakfast muffin reminds me of the texture of a corn muffin which I love!

So did this recipe pass the husband test…it sure did!  Plus, he has no idea that his breakfast is gluten-free!  He absolutely loved the recipe and wants me to make them again next week 🙂

Here is the Recipe:

Recipe yields about 12 breakfast muffins.  My batch made 11 muffins. Adapted by Kalyn’s Kitchen.

Ingredients:

1 medium zucchini, cut into strips and diced to make 1 1/2 cups diced zucchini

1-2 tsp. olive oil

1/3 cup lowfat cottage cheese

1/4 cup Parmesan cheese

1/4 cup quinoa flakes

2/3 cup almond meal

1 tsp. baking powder

4 eggs, well beaten

3 Tbs water

1/2 cup crumbled feta (not packed)

2 Tbs sliced green onions

1 teaspoon Spike Seasoning

Preheat oven at 400 degrees

Instructions:

Cut stem and blossom end off zucchini, then cut in fourths lengthwise. Then on each strip, cut off part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white. Cut into thinner strips if needed, then dice to make small cubes around 1/4 inch square.
Heat olive oil in non-stick frying pan and saute zucchini until it’s softened and just starting to brown, about 5 minutes. In large plastic bowl, combine cooked zucchini, cottage cheese, Parmesan, quinoa flakes, almond meal, baking powder, beaten eggs, water, crumbled feta, green onions, and Spike seasoning if using. Gently mix together with large spoon.   Spray silicone muffin pan or individual silicone muffin cups with non-stick spray or olive oil. Divide the mixture between 12 muffin cups. Bake muffins about 25 minutes at 400 degrees until muffins feel firm and are lightly browned.   These will stay good in the refrigerator for quite a few days and can be reheated in the microwave. Be careful not to overcook when reheating or they will be too hard.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Best Chocolate Chip Muffins

Best Chocolate Chip Muffins

My oldest son just loves chocolate chip muffins.   They are probably his favorite out of all the muffins.  In fact, at the grocery store if he is along, he always ask for one.  Now he has food allergies and it’s harder for him to eat store bought food with paying some kind of price.  So we went searching for the best chocolate chip muffin recipe and I believe we found it.   We tried a few recipes and these seem to be our favorite.   The top is a little crunchy and it’s not too cake like in texture.   If you have a chocolate chip muffin recipe and you think it’s great, we would love for you to share.

Here is the recipe:

Yields 12 large muffins

Sift together and set aside:

2 1/2 cups flour
3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
Mix together

1/2 cup whipping cream

1/2 cup milk
2 tbsp apple cider vinegar
Add slowly to the mixing bowl continuing to mix but at a reduced speed.
Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don’t worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

1 1/2 cups semi-sweet chocolate chips

Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.
Bake in a preheated 400 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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