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.





Secret Recipe Club - Blueberry Muffins

This month for the Secret Recipe Club I was assigned the blog, From The Bookshelf. This is a new to me food blog and one that I am happy to have been introduced to.

I had no problem this month deciding what I was going to make. It was a toss up between Uncle Nicky's Gnocchi or Blythe Danner's Blueberry Muffins. The Blueberry Muffins won out when Sunday morning rolled around (yes, I know, big slap on the hand for being one of those Secret Recipe Club members who waits til the last minute to make and blog) and I only needed to run to the store to pick up some all-purpose flour and Itty Bitty and I were ready for breakfast.

The original recipe was out of ,My Father's Daughter, a cookbook by Gwyenth Paltrow. Because of Andrea's blog post I have now added this book to my list of must reads and will keep my eye out for it the next trip to the library.

These Blueberry Muffins were so incredibly easy to make and the flavor was outstanding. Andrea's addition of lemon zest gave these Blueberry Muffins a refreshing bite. Blueberries and lemon are a winning combination every time. They are light and fluffy and a great go to recipe.

Blueberry Muffins

From The Bookshelf

Makes 12 Muffins

Stars of the Show:

• 1 stick unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk - I used skim milk.
• 2 cups unbleached all-purpose flour
• 3/4 cup plus 1 tsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• zest from 1 lemon
• 2 1/2 cup fresh blueberries, rinsed and dried - I ended up using 2 cups blueberries and mashing them.

And Action:

Preheat the oven to 375ºF. Line a 12 cup muffin tin with paper liners or spray well with cooking spray.

In a large bowl whisk the cooled butter, eggs and milk until everything is incorporated. In a separate bowl whisk the flour, 3/4 cup of sugar, baking powder and salt.

Pour the butter mixture into the dry ingredients and stir everything together until the batter is smooth and creamy.

Fold in the blueberries and lemon zest.

Fill each muffin cup about 1/2 full, dividing the batter evenly amongst all 12 cups. Sprinkle the muffin tops with the remaining teaspoon of sugar. Bake them for about 25 to 30 minutes, or until a cake tester comes out clean.

I'll be marking #1 off of my "Stir The Pot" page. 2 down, 23 to go.

Just a reminder: Don't forget to check out my giveaway for 5 bags of Food Should Taste Good chips You have until midnight on August 22, 2011 to enter. The winner will be announced the following morning. Best of luck y'all!







Berry Applesauce

Homemade applesauce was a staple in my mama's kitchen. Many nights we would have pork chops with chunky applesauce. Applesauce with breakfast the next morning and then have it packed into our school lunches. This Berry Applesauce can be served hot or cold and makes for a healthy snack, topping for waffles, and even a great choice for those who make their own baby food (omit the cinnamon). Blueberries give this applesauce a deep purple hue and pack a heavy dose of potent cancer fighting antioxidants. Feel free to use whatever berries you have on hand.

Berry Applesauce

21-Day Vegan Kickstart

Makes 4 Servings (Serving size = 1/2 cup)

Stars of the Show:

• 2 cups peeled, cored, and diced apple - I used red delicious apples.
• 2 cups fresh or frozen strawberries, blueberries, or raspberries - I used blueberries.
• 1⁄2 cup frozen apple juice concentrate, thawed
• 1 teaspoon ground cinnamon

And Action:

Combine all of the ingredients in a medium saucepan. Bring to a gentle simmer, cover, and cook over very low heat for about 25 minutes, or until the apples are tender when pierced with a fork. Mash lightly with a potato masher or purée in a food processor, if desired.

Stored in a covered container in the refrigerator, leftover Berry Applesauce will keep for up to 3 days.

Nutritional Information Per Serving:
Calories: 108
Fat: 0.4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Protein: 0.8 g
Carbohydrates: 26.9 g
Sugar: 20.1 g
Fiber: 2.7 g
Sodium: 11 mg
Calcium: 29 mg
Iron: 0.9 mg
Vitamin C: 49.2 mg
Beta-Carotene: 13 mcg
Vitamin E: 0.4 mg

For a chance to win a copy of Food Cures or Slim & Scrumptious check out Blogs Got Heart and enter the giveaway.

Blueberry Breakfast Sandwich

Looking for a quick and simple breakfast to put together in the amount of time it will take to toast your bread? Yes? Than look no further!

This Blueberry Breakfast Sandwich makes for a filling and satisfying meal.

Blueberry bread gets topped with a honeyed yogurt mixed with pumpkin seeds and then topped with sliced banana. Seriously yummy!

Blueberry Breakfast Sandwich

Flat Belly Diet! Cookbook

Makes 1 Serving

Stars of the Show:

• 1/4 cup fat free Greek style yogurt
• 2 tbsp pumpkin seeds
• 1 tsp honey or maple syrup
• 2 slices toasted whole grain bread with blueberries - The only blueberry bread option I could find were blueberry bagels. The nutritional information below reflects using the whole grain bread.
• 1/2 banana, thinly sliced

And Action:

Combine the yogurt, pumpkin seeds, and honey. Spread evenly over the toast. Top 1 slice with the banana and place the other slice, spread side down on top. Cut in half before serving. (I served my sandwich open-faced instead and placed 1/4 banana slices on each bagel half.)

Nutritional Information Per Serving:
MUFA: Pumpkin Seeds
Calories: 360
Protein: 17 g
Carbohydrates: 73 g
Fat: 6 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 340 mg
Fiber: 8 g

Lemon Blueberry Poppy Seed Bread

Nothing is more surprising than a knock at the door and a neighbor standing in the doorway with a cheerful good morning, cup of coffee, and a plate of baked goods. Mr. Sideline Chef and I are blessed to have the BEST neighbors considering the fact that we live in an apartment complex.

Because I am a stay at home mom I tend to keep an eye on my neighbor's places while they are gone or walk their dogs while at work. One lady is so sweet and thoughtful. Mr. Sideline Chef works out on the road quite frequently and she takes notice when I seem to be feeling lonely and will lend an ear and provide some great company. She also likes to send us home baked goods as well. Banana Nut Bread and Mr. Sideline Chef's favorite, Lemon Blueberry Poppy Seed Bread.

One morning she had dropped the bread off right before Mr. Sideline Chef was leaving to go to Iowa. I had a slice with my morning coffee and sent the rest of it with him to nibble on. Within an hour I received a call exclaiming, "Get that recipe. This is so good!" Being the incredible neighbor that she is a copy of the recipe was left on her fridge for me when I went to walk her dogs later that day.

The poppy seeds and lemon peel perk up the flavor of this moist bread loaf while the lemon drizzle provides a sweet and sour top. The recipe states to wait for the loaf to cool completely before drizzling but with little patience after the first 10 minutes of cooling I drizzled the lemon topping and was cutting the loaf into slices. The smell of the bread baking for close to an hour of pure torture. My stomach was growling.
Sure the middle caved in a little bit when I cut into the loaf due to my impatience but it was pure heaven. The tart lemon drizzle is the first thing to tickle the taste buds and then the sweetness from the blueberries tames it. Mr. Sideline Chef felt that my bread had more of a lemon flavor than he remembered but still thought it was terrific. Obviously the lemon wasn't too overpowering because he ate four slices of it and informed me that he'll polish off the rest of the loaf for breakfast. I better set my alarm an hour early to ensure I get a slice of this to go with my mug of Classic Cocoa.



Lemon Blueberry Poppy Seed Bread

Source is unknown since the recipe was passed onto me.

Makes one loaf (12 slices)

Stars of the Show:

• 1 package Duncan Hines Bakery Style Blueberry with Crumb Topping Muffin Mix - Any blueberry muffin mix will work.
• 2 tbsp poppy seeds
• 1 egg
• 3/4 cup water
• 1 tbsp grated lemon peel
• 1/2 cup confectioners sugar
• 1 tbsp lemon juice

And Action:

Preheat oven to 350 degrees. Grease and flour an 8x4-inch loaf pan.

Rinse blueberries with cold water and drain.

For the loaf, empty muffin mix into a medium bowl. Add poppy seeds and stir to combine breaking up any lumps. Add egg and water stirring until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into the loaf pan. Sprinkle topping from packet over batter. Bake for 57 to 62 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Lay foil over the top when removing from the pan to keep the topping intact. Invert onto a cooling rack. Turn right side up. Cool completely.

For the drizzle, combine confectioners sugar and lemon juice in a small bowl. Stir until smooth. Drizzle over the loaf.

I am also linking this recipe up with:


Check out all of the other entries! There are a lot of wonderful looking sweet treats!