Tasty Tuesday: Blueberry Muffins

I have a ton of recipes in my home, although I have to admit I use the internet so much more.  It is so convenient to just type in a food you would like to cook and voila.  This past weekend I was at home for the day as my eldest daughter had the flu.  So I decided to do some baking and decided I would make some blueberry muffins.  Why blueberry when its not in season you may ask?  I always have frozen fruit in my freezer as we as a family, love to make smoothies so it is a given that I had some frozen.

This was not my first time making blueberry muffins, but I love trying new recipes so I was searching for a recipe I had not made before.  I have to admit when I read " To die for blueberry muffins, I really did not search anymore.  Head on over to check out the blueberry recipe or find some other great hidden treasure!

I really did like this recipe and I made a double batch.  Although, with the second batch I did not add the topping and instead I added 1 tsp of cinnamon into it.  I loved it just as much as, but honestly what was more important was I felt a little better eating one without the sugar the next morning for breakfast.

Blueberry Muffins

1 1/2 cups all-purpose flour (I used whole wheat)

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

 1 egg

1/3 cup milk

1 cup fresh blueberries (I used frozen)

1/2 cup white sugar

 1/4 cup butter, cubed  (I used margarine as I rarely cook with butter)

1/3 cup all-purpose flour

1. Preheat oven to 400 F and grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done. 

Enjoy!!





Views expressed are 100% my own and not influenced in anyway.

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Tasty Tuesday: Kid Friendly Corn Fritters

If your looking for some new and exciting ways to introduce vegetables at your table, I do have a suggestion for you!

Recently I came across the cookbook Cook It Together by Annabel Karmel. There are a lot of great recipes in there for adults to make with children and they are great tasting too! The cookbook has great pictures, which I love as I always want to know what the end product "should" look like. As well the directions are done easily for children to follow on their own with little assistance! The one that caught my eye especially is the Corn Fritters! I made these for our home and it is a new fave of mine and so easy to make!

 Corn Fritters 

1/4 cup flour 
1 tsp baking powder pinch of salt 
1 egg 
1 tbsp maple syrup 
2 tbsp milk 
1 1/4 cup corn, drained 
2 scallions, chopped 
1-2 tbsp sunflower oil 

Sift the flour, baking powder and pinch of salt into a large bowl. Next separate the egg white from the egg yolk and place them into different bowls once done. Add maple syrup and milk to the egg yolk and whisk together. Pour this mixture over the flour. Stir everything together to make a batter. 

Whisk the egg white until it forms soft peaks. Be careful not to over-whisk or it will go flat. Use a spatula to fold the egg white into the flour mixture, ensuring to stir the side of the bowl and across the middle. Poor the corn and chopped scallions into the batter mixture. Fold them in and be as light as possible.

 Heat the oil and drop tablespoons of the batter and cook for 1-2 minutes per side. You want to ensure the underside is golden before you flip to cook the other side! 

 Enjoy!