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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
- 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
- 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.
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
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!