Blueberry Muffins / Coffee Cake

Preheat oven to 350 degrees for Muffins, 325 degrees for coffee cake.  This works great as a coffee cake as well.  I made 8 muffins and poured the rest into an 8x8 glass baking dish.  

Streusel Topping

1/2 cup all-purpose flour

1/2 cup sugar

4 tablespoons butter, slightly softened and cut into 1/2 inch pieces

In a medium bowl, stir flour and sugar.  Add butter pieces and combine mixture with a fork until topping resembles coarse crumbs.  Set aside

Muffin Batter

2-1/2 cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 sticks butter (room temp.)

1-1/2 cups sugar

3 large eggs, (room temp.) 

1-1/2 teaspoon vanilla extract

8 ounces sour cream

1/4 cup milk

2-1/2 cups fresh blueberries

In a medium bowl, sift flour, baking powder and baking soda.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes).  

At low speed, beat  in one egg at a time, then add vanilla, sour cream, and milk until combined.  

Add 1/3 of dry ingredients at a time and beat until just combined.  

With a spatula, evenly fold blueberries into batter.

Spoon batter into muffin pans and fill each cup to the top. 

Sprinkle streusel topping over batter.

Bake Muffins at 350 F for ~30 minutes.  

Bake Coffee Cake in the 8x8 pan at 325 F for 50-55 minutes

*I usually start checking these early because I like them lightly brown not dark.

Makes 24 muffins. 

Honey Oat Muffins

Ingredients

1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/3 cup packed brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/4 cup honey
1/2 cup raisins or cherries, optional
1/2 cup chopped walnuts, optional

Directions

In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Pumpkin Cream Cheese Muffins

http://allrecipes.com/recipe/pumpkin-cream-cheese-muffins/

Batter

2 1/2 cups all-purpose flour
 2 cups white sugar
 2 teaspoons baking powder
 2 teaspoons ground cinnamon
 1/2 teaspoon salt
 2 eggs
 1 1/3 cups canned pumpkin
 1/3 cup oil
 2 teaspoons vanilla extract
1/4 c. chopped walnuts
1/4 c. white chocolate chips, chopped coarsely

Cream Cheese Filling
1 (8 ounce) package cream cheese
 1 egg
 1 teaspoon vanilla extract
 3 tablespoons brown sugar

Streusel Topping
4 tablespoons all-purpose flour
 4 tablespoons white sugar
 3/4 teaspoon ground cinnamon
 3 tablespoons butter
6 tablespoons chopped walnuts

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.