Boutique style blueberry muffins

I love to bake, so a month ago I set out to find a really awesome blueberry muffin recipe. I've made blueberry muffins in the past, but hadn't found a go-to recipe. I came across one on Allrecipes.com and Oh. Em. Gee. This is the one! You guys have to try this blueberry muffin recipe! These are by far the best I've ever made. Super moist and delicious with a buttery crumb topping. I'm talking boutique bakery style. I will open up a bakery just to sell these so everyone can try one. I'm kidding. I do love to share these with my neighbors though.

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil ( I use canola oil)

1 egg

1/3 cup milk

1 cup fresh blueberries

crumb topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter cubed

1 1/2 tsp cinnamon ( I use 1 tsp)

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

To die for blueberry muffins

Enjoy!

Life Lately....again

Soooo...looks like the last time I updated was when school started. Silly me. I don't know why I thought things were going to get easier and more relaxed with 2 out of 4 in school again. Quite the opposite. I think it's gotten busier, less stress then with all 4 kids at home during the summer, but busier. I love it though and I plan on getting back to blogging 2-3 times a week again.

In the past few weeks, I joined the Junior League (which I'm super excited about and will go into detail later), the school advisory council for Layla's school and the PTA. Meetings, school functions, play dates, my business and 4 girls, well you can imagine that it's been go, go, go. The past weekends we've kept it pretty low key as we try to reel down from the busy week and still sleep deprived. A beach outing here, a pool outing there, baking, church, walks, grocery shopping, etc.

Oh I almost forgot to mention I've been home schooling Mariam who is 3 as well. She'll be 4 in November so with a late birthday, she misses the cutoff age to enter pre-school this year which means she doesn't get to start till next year. I want her to have a head start so we've been doing school in the mornings, broken up since I still have Ava to tend too. So far it's been working out well and I've noticed it's been helping her temperment too. She's very strong willed and challenging to put it nicely, but she can also be very sweet and she's pretty articulate for her age. 

Happy Labor Day!

Scrumptious raspberry muffins!

I haven't posted a recipe in awhile so here's one the girls and I tried on Monday. I cook 5-6 days a week so I really should be sharing more but I don't always try something new. Some weeks it will be several new dishes and some weeks it's just a rotation of my usual things. I love baking, but I consider cooking to be a chore sometimes mainly because the girls make it really hard to focus. They constantly trapeze through the kitchen opening drawers, taking out things, or asking for snacks. It really puts a damper on trying to be Alton Brown and most of the time I'm rushing through it so I can get them fed and out of the kitchen.

These are great for an afternoon snack or for a quick to-go breakfast if you're running out the door. We really enjoyed these and will be making them again!

Ingredients

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

3/4 cup packed dark brown sugar

1/2 cup whole milk

1 large egg

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

2 rounded cups raspberries

Course sugar for sprinkling (optional)

Instructions

1. Put oven rack in middle position and preheat oven to 400F. Put liners in muffin cups or lightly spray with non-stick baking spray.
2. On medium-low, mix together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, and salt in a large bowl. Add to milk mixture and mix until just combined. Fold in raspberries.
3. Divide batter among muffin cups - it's two scoops of a #20 scoop per muffin cup, if you're a scooper like me. Sprinkle tops with course sugar (if using) and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Source: Confections of a foodie bride