Blueberry Muffins

I have a ton of blueberry muffin recipes bookmarked but I was looking for an easy one and I found one at Mom's Fridge that turned out very well.

I didn't have a lemon so I skipped the zest. Next time I will add some extract; vanilla, lemon, almond; something to kick up the flavor a notch.

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup milk
1/2 cup melted butter (no substitutes)
1 tablespoon finely shredded lemon peel
1 cup fresh or frozen blueberries, thawed
sugar for topping


Preheat oven to 375 degrees F. Put muffin papers in 12 regular size muffin pan cups. Set aside.

Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.

Combine eggs, milk, butter, and lemon peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

Spoon batter into prepared muffin cups, filling each almost full. Sprinkle tops with sugar. Bake in preheated oven 15-20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.

Carrot Spice Muffins

Thia is a Dorie Greenspan recipe. I've seen  her recipes all over the food blogs and since I had some carrots that needed to be used I decided to try this one  that I found on the blog Sidewalk Shoes. The texture was nice, more cake like than muffin and I didn't think it had enough flavor to stand alone without frosting. I did forget the nuts which would have made it better and I thought it could use more raisins. I don't think I'll make these again but they were okay.

Oatmeal Sweet Potato Muffins

A relatively healthy choice for a snack, these muffins are filled with fiber and they don't taste half bad. I made them with half white and half wheat flour, some I baked up plain and some I added coconut and to the rest I used coconut and raisins. There were some changes I would make next time. I didn't think the coconut added anything so I would leave that out next time. I liked the raisins and was thinking nuts might be good and maybe a bit of orange zest to brighten them up. Cranberries instead of raisins would probably be good as well.

I found the recipe at Kate in the Kitchen

Oatmeal Sweet Potato Muffins
from the Louisiana Sweet Potato Commission
1 c. old fashioned rolled oats
1 c. flour (AP or Whole Wheat, or both)
1 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1 T. ground flaxseed
1 c. cooked and mashed sweet potato
3/4 c. brown sugar
1/3 c. canola oil
1/4 c. skim milk
1 large egg
1 t. pure vanilla extract
Preheat oven to 400°. Line two standard muffin tins with paper liners.
In a medium bowl, whisk oatmeal, flour, baking powder and soda, cinnamon, nutmeg and flaxseed. In another small bowl, combine sweet potato, brown sugar, oil, egg, milk and vanilla, whisking to blend well. Pour over dry ingredients and stir to combine. Mix until just moistened. Scoop into muffin tins and back for 15-20 minutes. Check at the 15 minute mark- these bake up quickly.