Here comes a bold statement: these are the BEST blueberry muffins I’ve ever had. Ever.
Yesterday, I made 6 huge muffins for my family’s Easter brunch. After nearly devouring one, I had to make 6 more knowing how quickly they’d disappear! I haven’t had the best luck with muffins in the past, but these by far have turned out the best. Soft and fluffy on the inside with a crunchy, sweet crumb top. Bursting with blueberries (frozen, but you’d never know) and there’s a hint of cinnamon that’s delightful. Perfect with a cup of coffee or a cold glass of milk.
Yield: 6-8 large muffins — Total time: 40 minutes
1-1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
Preheat oven to 400 degrees F. Line your cups with pretty parchment paper liners.
Combine 1-1/2 cups flour, 1/3 cup sugar, salt and baking powder in your mixer. Add the 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 the crumb topping, mix together 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Break up with fork and sprinkle generously over muffins before baking.
Bake for 20 to 25 minutes. Perfect, bakery style muffins! Eat them warm!
*Be sure to rinse frozen blueberries in a strainer under running water at least 3 times. This will prevent the berries from running their color. In the colder months, frozen blueberries work perfectly. You won’t be able to tell the difference. I buy a big bag of frozen berries at Whole Foods and they are delicious.
I’ve been making these breakfast cookies for about a year now–and I kid you not: 2 or 3 days later, my husband and I have eaten them all. While I see them as perfect for breakfast, he’ll eat them at all hours of the day and night (when hunger strikes at 1am while studying medicine). Also perfectly acceptable. But, what makes them so great for breakfast are the ingredients: a whole mashed banana, Greek yogurt, old-fashioned oats and coconut oil. There’s no egg or butter. Making these lighter and almost muffin-top like. If you want to bump up the health factor even more, you can try substituting some of the sugar out for honey or maple syrup.
This is a particularly happy morning. I woke up early to start thumbing through Giada De Laurentiis’s new cook book, Happy Cooking. Clearly we’re on the same wavelength! It has so much more than I expected– hundreds of recipes that put her in her happy place along with carefully placed tips, tricks and advice for the happy cooker. Insert: me. *happy dance* I can’t wait to start cooking from it. I think I’m going for her House soup or Roasted mushroom and kale pizzettes first… Get Giada’s book here. Happy Friday, everyone!
Yield: 24-30 cookies (medium size) — Prep time: 30 mins (plus 45 mins for chilling) — Cook time: 10-12 minutes
1 and 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 ripe banana
2 tablespoons melted coconut oil
3/4 cup brown sugar
1/4 cup wildflower honey
1/4 cup plain or vanilla Greek yogurt
1 teaspoon vanilla extract
1 and 3/4 cups old-fashioned or steel-cut oats
3/4 cup mini chocolate chips
In a large bowl or stand mixer, combine together the flour, baking powder, baking soda, cinnamon, and salt. Be careful not to over measure the flower– the correct way to do this is to spoon small amounts into your measuring cup a little at a time, gently shaking until it overflows. Then level off evenly with the backside of a knife.
In a separate bowl, mash the banana. Add the melted coconut oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
Add the banana mixture to the flour mixture and stir until just combined. Gently fold in the oats and chocolate chips.
Line two baking sheets with parchment paper. Take about a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 1-2 inches apart. For best results (thick, fluffy cookies!) refrigerate baking sheets with cookie dough balls for 45 mins to 1 hour to chill the dough. This will ensure that cookies, when baked, will not flatten out.
Bake at 350 F for 10-12 minutes until cookies are slightly golden brown. I had perfect golden-brown at 10 minutes in my gas oven. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy!