Tag Archives: muffin

Blueberry Streusel Muffins

30 Jul

Robbbb was craving blueberry muffins. I was craving an upgrade to blueberry muffins.


I settled on these Blueberry Streusel Muffins.

Muffin mix and Streusel mix

They were so moist and delicious.

Mmmmm collective yum

And the streusel topping was the perfect mix of sugar and spice.

Cracklin’ with Blueberries

Sooooooo chock full o’blueberries!

What a fine specimen

Take a BITE

I definitely recommend these muffins – they are suuuuuuper yummy and they freeze well, too!

Blueberry Crumb Muffins

For the streusel:

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, cubed

 For the muffins:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1 pint blueberries

Preheat oven to 375 F. Line muffin pans with paper liners.

For the streusel topping, mix together all ingredients with your fingers, rubbing to make a coarse meal. Set aside.

To make the muffins: Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.

Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins, pressing lightly to adhere.

Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.


Cheddar Jalapeno Cornbread Muffins

8 Jul

My dear friend, Liz Kaiser, was texting me earlier this week looking for good cornbread recipes that include whole kernels of corn. She was looking for a moist cornbread recipe to showcase the corn. My cornbread recipes didnt have what she wanted, but I quickly found a couple decent recipes on foodgawker. Then I told her she was crazy for baking in this heat, to which she agreed. And then I proceeded to bake both these and a birthday cake for Robbbb on the hottest (102) day of the year…..who’s crazy? Oh, right…..

Dry Ingredients

Wet Ingredients

I was perusing foodgawker 2 nights later and came across this recipe for cheddar jalapeno cornbread muffins. I started reading the recipe and immediately was drawn to it. And I decided I needed to bookmark to try. But I had some buttermilk on hand and had most of the other ingredients – including a fresh jalapeno from my garden! So I decided to try this recipe ASAP!

Wet, Dry, corn, and pepper

The mixture

These muffins are CHOCK full of flavor! I also included about a cup of corn, and almost a cup of diced jalapeno because I love the taste and like chunky muffins. I also ended up using 2 cups of shredded cheddar. Oooops 🙂

Ready to bake

Freshly baked

Talk about taste……let me tell you how moist and delicious these babies are! I can envision taking these to a picnic/BBQ or using as an accompaniment to a BBQ meal. In fact, I will be making BBQ chicken and serving these on the side 🙂

Look at that lil beauty

Pile of Yum

Extreme Closeup

Cut Open

This recipe definitely makes more than 12 muffins as it says…..My count was about 24 muffins.

Cheddar Jalapeno Cornbread Muffins

Yield: 12 muffins


  • 1 1/4 cups flour
  • 3/4 cup yellow cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 2 lg eggs
  • 4 Tbsp cheddar cheese, grated (plus some for topping)
  • 2 Tbsp butter, melted
  • 3/4 cup corn kernels
  • 3 Tbsp jalapeño, chopped


Preheat oven to 425 degrees.

In a large bowl combine the flour, cornmeal, baking powder, baking soda and salt.

In another bowl whisk together the buttermilk, eggs, cheese, and butter.

With a large spoon slowly stir in the wet ingredients to the flour and cornmeal. Add the corn kernels and jalapenos.

Place into greased muffins pans and fill about 3/4 of the way. Top each muffin with a little bit of cheese and bake for 10 minutes or until golden. (NOTE: In my oven, the muffins took more like 15-17 minutes – so check them at 10 and add on time so they get really nice and golden on top)

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