Blueberry Muffins

Martha has done it again! I made these delicious Blueberry Muffins that I found on her site and they are absolutely delicious! I didn’t take step by step photos, because Reagan was awake and there was just too many things happening at once. The next time around I will make a very small amount of the crumble topping. Even after generously topping all 12 muffins, I still had tons left over. You will need a had or stand mixer for this recipe, that is unless you have speedy wrists and can get the desired egg and sugar consistency without an electronic device.

REAGAN LOVED THESE MUFFINS!!

Martha’s RecipeĀ 

Ingredients:

For The Crumb Topping
1 1/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled

For The Blueberry Muffins
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
1 1/4 cup granulated sugar
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Granulated sugar and mace, for topping (optional)

Directions

Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.

Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.

Sift together flour, baking powder, and salt into a bowl.

With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.

Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.

Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.

Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.

This is what was left over from the crumb topping

Pancake Muffins


The quest continues to find foods that Reagan will eat. Breakfast time is always a hit or a miss and usually consists of bites of toast, yogurt, fruit and Raisin Bran. I’m not a breakfast fan and pancakes are the absolute last thing that I would ever order at a restaurant, but I absolutely LOVE, LOVE, LOVE New Hope Mills Buttermilk Pancake Mix. I don’t know what it is about this pancake mix, but I am totally in love!

I was up super early this morning, so I decided that it was pancake day! I wanted to make something fun for Reagan to eat and decided on these adorable pancake muffins that I had seen on Pinterest. Reagan loves blueberry muffins and we had just picked up a bunch of blueberries at the market on Saturday, so…fresh blueberry pancakes here we come! (they are muffin shaped, so my hopes were high)

I’ve been adding Reagan’s DHA and probiotic to multiple meals lately, instead of just one. Since she hasn’t been really eating much, it’s pointless to add the entire serving of the DHA or the probiotic to say, just her yogurt at breakfast time. It’s such a waste, because she never eats the full serving of ANYTHING let alone something that I add the DHA or probiotic to.

Ground Flaxseed has also made its way into Reagan’s diet (mine and the husbands too). Flaxseed is known to have many healthy components, but is especially known for containing healthy amounts of Omega-3 essential fatty acids (good fats), lignans (antioxidant qualities), and fiber (soluble and insoluble). Reagan can benefit from ANYTHING healthy!!

I decided to make three different kinds of pancakes- strawberry, blueberry and plain. My husband is not a fruit fan, so the plain would be right up his alley. The amount of fruit depends on how much you want on top of each pancake muffin. I topped 4 muffins with 4-6 blueberries each, used 2.5 strawberries to top another 4 muffins and left 4 muffins plain.


Ingredients
2 cups New Hope Mills Buttermilk Pancake Mix
3 table spoons Organic Whole Ground Flaxseed Meal
1 egg
1 cup water
blueberries
strawberries
cooking spray

Materials
muffin tin
wire cooling rack
metal spoon
mixing bowl
metal fork

Add dry ingredients together.

Add egg and water- mix until smooth (no clumps)

Using cooking spray, coat bottoms and sides of muffin tin holes. I swipe insides of tin with paper towel so that they are not too greasy.

Fill muffin tin holes 3/4 full and then top with desired toppings.

Bake at 350 degrees for 10-12 minutes- The strawberry ones took a little longer- 14 minutes

Test with a fork to see if muffins are done- Stick a fork into two different muffins and if the fork comes out clean, the pancakes are done. Using a metal spoon remove pancakes from muffin tin holes and place on wire rack to cool.

These muffins were super yummy, but they were a total FAIL for Reagan. She picked out the fruit chunks and didn’t even attempt to try the tiniest bite of the pancake. Humph…there’s always tomorrow.