September 10, 2011

Blueberry Spice Muffins

Checking the mail is a household "to do" I enjoy doing. It's like opening a present every time I walk out to the mailbox. "What's going to be in there today?" I'll ask myself.
It's normally the usual... a bill or two, junk mail, the grocery ads, magazines, and the unexpected Penzeys Spices catalog. Whenever this arrives in the mail I race home to flip through and begin wish listing for spices I'd love to have and marking recipes I want to try.

Needing a breakfast idea I found a recipe for Blueberry Spice Muffins. I knew I needed to make these right then. These muffins are so delicious and packed with blueberries. I used whole wheat flour and decided that next time I needed to double the amount of cinnamon. As usual I messed up and forgot to add the nutmeg. It wasn't missed but I'd like to give them a try with the nutmeg and more cinnamon next time. The tops of these muffins have a cinnamon sugar coating. They are repeat worthy muffins. Possibly the best muffin recipe I've tried. It's a recipe worth keeping.

Blueberry Spice Muffins
Penzeys Spices, Back To School Catalog 2011
Makes 12 Servings

Stars of the Show:
  • 1 3/4 cup flour - I used whole wheat flour.
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 egg, lightly beaten
  • 3/4 cup milk - I used skim milk.
  • 1/3 cup melted butter
  • 1 1/4 cup fresh blueberries
  • 1 tbsp sugar, for the topping
  • 1/2 tsp cinnamon, for the topping
And Action:
Preheat oven to 400 degrees. For the muffins combine the dry ingredients in a large bowl. In a small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir just until moistened and then fold in the blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake for 16-20 minutes or until browned and a toothpick that doesn't hit a blueberry comes out clean. Cool a few minutes in the pan and then remove to a wire rack.

Nutritional Information Per Serving:
Calories: 150
Calories from fat: 45
Total fat: 5g
Cholesterol: 25mg
Sodium: 200mg
Carbohydrates: 23g
Dietary Fiber: <1g
Protein: 3g

I will be adding this recipe to my "Stir The Pot" page to join my Blueberry Muffins. 4 down, 21 to go.


Pegasuslegend said...

I love these muffins they sound yummy~

Brenda said...

You're killing me Rochelle. I'm just sitting here half awake waiting for my coffee to be ready and I could SO use one of your muffins. I had to laugh when you said "as usual I messed up", because that's me lately too! Have a great weekend.

Lisa said...

I love it when things are spiced up. Speaking of spiced up, I've been making your saucily spiced carrots again and again these days. First your carrot fries, now these, I'm totally hooked.

ping said...

Blueberries and spices ... that's a new combination to me. Interesting tho. It's always apples, bananas, pineapples, etc. Gotta try this out. Looks great!

Jeanette said...

We have a Penzeys nearby and I just love walking through and smelling all the spices! Their catalog with recipes is an extra bonus - your blueberry spice muffins look like they came out perfectly!

Pretend Chef said...

Claudia - They were so delicious.

Brenda - I guess that's payback for all of the yummies I have to read about coming out of your kitchen.

Lisa - I'm glad you like those Saucily Spiced Carrots. I thought they were really good.

Ping - You would like it.

Jeanette - I have never been into a store yet. I know we have one in Houston so I need to make a point to check it out.

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