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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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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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