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Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Creating a Glam Easter Brunch and Tablescape on a Budget

Creating a Glam Easter Brunch and Tablescape on a Budget shouldn’t be difficult… it should be fun! This DIY tutorial includes both food & decor ideas to host a glamorous yet thrifty brunch your guests will be impressed with!Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

I’m so excited to be presenting you this two part series on how to create a Glam Easter Brunch and Tablescape with Rachel of MyDIY.life.  Rachel and I have done several blogging collaborations in the past, but this one is by far my favorite!  In this series, we’ll show you how we planned, shopped for, baked and set up our Easter Brunch.   And the best part… it was all done on a budget!

If you’re starting here on my blog I’ll be going over everything food related.   I’ll show you how I planned my menu, what’s on the menu to and how I made it and how I styled the food on the tablescape.  On MyDIY.life, Rachel will go over all the details of the tablescape.  She’ll cover the place settings, the printables, the centerpiece and flower arrangements and everything in between.

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Menu Planning

Before I could bake anything for brunch, I had to decide what I wanted to make.  For our Easter Brunch, I knew I wanted to serve food that could be easy to plate and served buffet style and made ahead of time.  I didn’t want to be rushing around Easter morning trying to cook and bake after getting home from church.

Main Dish – Quiche

For the main dish, I chose to make a quiche.  A quiche is a great choice for a brunch because it can be made ahead of time and served cold or room temperature.  This Southwestern Fajita Quiche is a take on one of my families favorite flavors… Mexican.  I seriously think we eat something with bell peppers and onions it at least twice a week so making a fajita quiche was too easy of a decision to make.

Southwestern Fajita Quiche | JavaCupcake.com

My Southwestern Fajita Quiche is made using a premade pie crust then filled with whipped eggs and cream, bell peppers, onions, steak and the perfect mix of seasonings.  I served it with a sides of sour cream and salsa, but you could serve chives, cilantro, diced tomatoes too.  Just put out whatever your family likes.

This quiche is filling, flavorful and so incredibly delicious.  It truly is the best main dish for a brunch!

Southwestern Fajita Quiche | JavaCupcake.com

RECIPE: https://javacupcake.com/2015/03/southwestern-fajita-quiche

Side Dish – Fruit Salad

I love fruit salad, but I’m picky about the fruit that I include it.  Berries and bananas are my go-to favorite fruits for salads.  But, since this dish is for our Easter Brunch, I knew that it couldn’t be boring.

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

To amp things up for this fruit salad, I added the juice of a lemon, honey, cinnamon and a dash of nutmeg.  All those flavors together really brings a simple fruit salad to the next level!

Fruit Salad
Ingredients:

  • Blueberries
  • Strawberries, cleaned and quartered
  • Blackberries
  • Raspberries
  • Banana, sliced
  • Lemon, juiced
  • Honey
  • Cinnamon
  • Nutmeg

Directions:

  • In a large bowl, gently toss together the berries and banana together.
  • Pour the juice of 1 lemon over the fruit and toss.
  • Drizzle a generous amount of honey over the top of the fruit then sprinkle cinnamon and a dash of nutmeg to taste.
  • Chill until ready to serve.

Side Dish – Blueberry Muffins

To accompany the quiche and fruit salad, I decided I want to add a bread element to the menu.  I decided on my Jumbo Blueberry Muffins and added a simple strudel topping.  The juicy blueberries pop out of this muffin making this the perfect side to the quiche! And, you can make them ahead too!

I baked these muffins in grease proof liners from Sweets & Treats Boutique.  STB is an awesome party supply company because they offer several products in matching colors and patterns!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

RECIPE: https://javacupcake.com/2013/03/jumbo-blueberry-muffins

Side Dish – Rice Krispie Treat Dipped Bunny Pops

Because Easter wouldn’t be complete with out a bunch of kids running around, I created a little something extra to make our little ones happy!  Hand dipped Rice Krispie Treat Bunny Pops!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

These bunnies are so incredibly easy to make!  I used the same technique to make them that I did when making the krispie pops for Matty’s Minion party.

Rice Krispie Treat Bunny Pops
Supplies:

  • Double batch of Rice Krispie Treats (make as directed on cereal box)
  • Bunny shaped cookie cutter
  • White candy melts
  • Purple sugar sprinkles
  • Purple food gel coloring
  • Purple paper straws
  • Parchment or Wax paper

Directions:

  • Cut out Rice Krispy Treats using the bunny cookie cutter.  Using leftover scraps make small balls for the bunny tails. Press the bunny onto the table so it stands up straight.  Do this before you dip.
  • Melt the candy melts as directed on the packaging.  Add a drop or two of coloring and mix until uniform in color.
  • Dip the ears of the bunny in the melted candy, tap the bunny on the edge of the bowl so the excess drips off.  Immediately cover in purple sugar crystals.  Set it standing up on a piece of wax paper.
  • Dip a straw into the melted candy about an inch then press it into the top of the bunny between the ears.
  • Allow them to dry completely before moving.

Tablescape and Food Display

Creating the tablescape for the dining table along with the displays for the sideboards was a lot of fun!  Rachel and I had ideas in our minds of how we wanted things to look, but it was a matter of finding everything we needed at the stores here in Germany without spending a fortune.

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Tablescape – place settings

Each place setting included a plate and glass, both of which were gold rimmed that Rachel already had.  We purchased lavender napkins and coasters at the Euro store along with egg cups and purple easter egg candles.  On top of each plate is a DIY name card which which you can find a full tutorial for on MyDIY.life!

You’re going to love how Rachel created the name cards & used elastic to tie it all together!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

PRINTABLE & TUTORIAL: http://www.mydiy.life/2015/03/creating-a-glam-easter-brunch-and-tablescape-on-a-budget.html

Tablescape – Centerpiece

Fresh flowers are the main focal point for our entire tablescape for both the main dining table and the sideboards.  Rachel went to the local market and picked out all the lavender colored flowers along with a few accents she thought would go well together.  Rachel goes into all the details of the floral arrangements on MyDIY.life.

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

On trend right now are DIY tissue paper tassel garlands.  Rachel and I both have one hanging in our office which we made ourselves.  You can see Rachel’s HERE and mine HERE on our Instagrams!

Rachel had the genius idea of creating a tissue paper tassel garland to use instead of a table runner and as a focal point on our Easter table.  Being able to bring texture, color and height into the table really created a dramatic WOW factor for the table and the entire look of our brunch! Rachel has all the details on how you can recreate this look on MyDIY.life!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Bunnies.  Bunnies.   And more Bunnies!  Since this was an Easter Brunch, we wanted to incorporate some kind of “cute factor” that could be carried out throughout the entire decor of the brunch.  Everywhere we went, we found cute, inexpensive ceramic bunnies.   Rachel painted the ones that were off color to our theme and instantly we have the cutest bunnies ever!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Sideboard – Food Display

I wanted to create height and depth when displaying the food for our Easter Brunch.  To do this, I used a variety of bowls in size and display stands in height.  I kept them in the same texture of either glass, crystal or ceramic to create continuity.

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Adding the tall flowers in the skinny vases along with baskets of flowers on the candle sconces continued the floral theme to the sideboard.  You don’t have to put sconces up on your wall, but I already had them there and it was a perfect fit for the little purple baskets we found at the Euro store.

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

You may remember from my home office makeover that I had three mason jars made to match my office.  This white and gold dot jar made a perfect place to display the forks for the brunch.   On the dining table and the sideboard, we were able to add another kick of lavender by using the coasters we found at the Euro store.

Sideboard – For the Kids

Like with the Rice Krispie Bunny Pops, I wanted to create a special area of the display that was just for the kids!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Instead of paying for brand new glass milk jars (which can be super expensive), I simply saved the Starbucks Frappuccino jars every time I bought one.  Before I knew it, I had a dozen!  In each jar are STB paper straws that perfectly match the liners I used on the blueberry muffins and are the same straws I used for the Krispie Bunny Pops!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

For only a few Euro, I purchased two jars with gold lids then hot glued white ceramic bunnies to the top and filled the jars with gold & lavender foil wrapped candies.  I love these so much, that I think I’ll keep them out all year round with seasonal candies in them!

Creating a Glam Easter Brunch & Tablescape on a Budget | JavaCupcake.com

Here’s where you can get some of the things I used or very similar…
Cupcake Liners – Sweets & Treats Boutique
Paper Straws – Sweets & Treats Boutique
Glass Jars (similar) – Hobby Lobby
White Ceramic Cake Plate (similar) – Martha Stewart
Ceramic Bunnies (similar) – Hobby Lobby
Glass Milk Jar (similar) – Michael’s
Painted Mason Jars – Just Add Glitter by Marla
Two Tier Serving Rack (similar) – Hand Crafted & American Made

but wait, there’s more!

Make sure you head over to Rachel’s blog MyDIY.life for the second part in this Creating a Glam Easter Brunch and Tablescape on a Budget series!  Rachel will have free printables, DIY tutorials and lots more pictures of the tablescape!

>>>>>>>>>>> Click here to go to MyDIY.life <<<<<<<<<<

Red Currant Streusel Muffins #RedCurrantWeek | JavaCupcake.com

Red Currant Streusel Muffins

Enjoy the tart deliciousness of red currants with your morning coffee by making these Red Currant Streusel Muffins filled with the decadent red berry and topped with an oat streusel!

Red Currant Streusel Muffins #RedCurrantWeek | JavaCupcake.com

We’re continuing right along with #RedCurrantWeek with these super simple Red Currant Streusel Muffins!  If you missed it, I’ve already made Red Currant Cookie Slices, Red Currant Jam and gave you a bit of a history lesson on the delicious red currant!

These muffins take just a few minutes to whip up and have become one of my families weekend breakfast favorites!

Red Currant Streusel Muffins #RedCurrantWeek | JavaCupcake.com

I started with a basic muffin recipe, but switched out the light brown sugar for dark brown sugar and added a pinch of nutmeg to the batter.  Both of these changes added a deeper level of flavor the muffin.  It’s slight, but noticeable.

The red currant flavor not only comes though in the muffin because of the juice of the currants, but with each bite you get a burst of berry because the have baked whole in the muffin.  Plus, the addition of the few currants as garnish on top, each bite has exquisite red currant flavor!

Finally, the muffins are topped with a basic streusel oat topping.  Instead of using quick oats, I used rollled oats.  But if all you have on hand is quick oats, that’s fine too.  The extra crunch of the topping adds another dimension of flavor and texture that make these muffins so good!

They’re even good dunked in my coffee.  I know, genius!

Red Currant Streusel Muffins #RedCurrantWeek | JavaCupcake.com

The liners I used for these muffins come from Sweets & Treats Boutique.  STB makes the BEST grease-proof liners in the industry making all my cupcakes & muffins even more appealing when they’re dressed up in such beaitufil liners!  Make sure to shop STB for all your cupcake, muffin and party supplies!

Happy Baking!

CHECK OUT THE OTHER #REDCURRANTWEEK POSTS HERE:

Red Currant Streusel Muffins

Red Currant Streusel Muffins

Yield: 18 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Muffins

  • 300g all-purpose flour
  • 75g dark brown sugar
  • 75g granulated sugar
  • pinch of salt
  • 1tsp baking powder
  • 1tsp nutmeg
  • zest of 1/2 a lemon
  • 2 large eggs
  • 180g whole milk
  • 125g unsalted butter, melted
  • 150g red currants, off the stems and clean/dry - divided

Streusel

  • 25g all-purpose flour
  • 25g dark brown sugar
  • 25g rolled oats
  • 25g cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350F degrees and line muffin pan with liners.
  2. In a large bowl, whisk together the flour, sugars, salt, baking powder, nutmeg and lemon zest.
  3. In another bowl whisk together the melted butter, whole milk and eggs.
  4. Make a well in the flour mixture and pour in the wet mixture. Stir together until just combined.
  5. Fold in 2/3 of the red currants making sure not to overmix or break the berries.
  6. Fill liners 2/3 full with batter.
  7. In a medium bowl, combine the flour, sugar, oats and butter. Using your fingers, crumble the mixture together until most of the butter has broken down into small pieces.
  8. Sprinkle topping over the batter then press a 3-4 red currants on top.
  9. Bake the muffins for 20-25 minutes or until they are golden brown and a toothpick comes out clean.
  10. Cool in the pan for 2 minutes before removing to a wire rack to cool completely.
  11. Serve warm or keep stored in an air tight container for up to a week.
Paleo Apple Cinnamon Muffins by Perry's Plate for JavaCupcake.com

{Guest Post} Paleo Apple Cinnamon Muffins

Just in time for Fall, these Paleo Apple Cinnamon Muffins are the perfect, health & heart friendly treat for your entire family!

Paleo Apple Cinnamon Muffins by Perry's Plate for JavaCupcake.com

And we have Natalie of Perry’s Plate to thank for these amazing looking muffins.   I swear, I can smell them baking in my kitchen just by looking at her pictures! YUM!

If you aren’t familiar with the Paleo Diet… don’t worry, because I wasn’t either until I did some research learning about the types of food that Natalie prepares on her blog.  According to the Paleo Diet’s webpage… The Paleo Diet “… is based upon eating wholesome, contemporary foods from the food groups that our hunter-gatherer ancestors would have thrived on during the Paleolithic era, or Stone Age.”

Wow! Super interesting to think about how we can bake using such limited foods… and if you think even more about it… man once lived like this so it’s so completely do-able!  If you’re interested in learning more, check out Natalie’s “Baby Steps to Paleo“… lots of great info!

Before we get to the recipe for these amazing muffins, let’s look at some of the other yummy stuff Natalie has made over at Perry’s Plate!  In her bio, she says she cooks about 75% Paleo … so she’s got some recipes on there that any diet can enjoy!  Here are a few of my favorites…

Chocolate Malt Cake

Chocolate Chip Cookie Dough Cupcakes

Bacon Cupcakes

A big THANK YOU to Natalie for providing my readers with such an amazing, healthy, but super delicious recipe!  I really appreciate you helping me out during this deployment transition!

Now, make sure you click on all the links to find Natalie all over the web… send her lots of JavaCupcake love!

Natalie-of-Perrys-Plate

Nat Noonday - squared edited-1

Hello Java Cupcake readers! I’m Natalie. I’m a mom of three little girls (my poor husband), and I blog over at Perry’s Plate. We live in the Reno-Tahoe, NV area… exactly where the smoke from the Yosemite fires is blowing. What color is the sky supposed to be again? *cough*

I’m excited to be here today and to support Betsy and her husband during their deployment. Yes, their. Deployments are a family effort! Betsy’s situation has a special place my heart as my husband also served over a year in Afghanistan several years ago. It’s not an easy thing to send your husband to a war-torn country (in fact, it’s pretty damn hard), and I give my wholehearted thank you and lots of virtual hugs to both Betsy and her soldier for their sacrifice.

So yes. Let’s get talking about these muffins. Over at Perry’s Plate I post a lot of paleo recipes. As a family we eat mostly paleo, and sometimes that puts a kink in my baking endeavors. Muffins are fairly easy to pull off, though, when trying to avoid grains, dairy, and refined sugar. I love these particular muffins because they have a great texture, they’re super moist, and the apples add a nice sweetness so you can use less sweetener.

Plus I love apple-cinnamon baked things, and I’m super excited that it’s September! Time to bust out the apple recipes!

Paleo Apple Cinnamon Muffins by Perry's Plate for JavaCupcake.com

 

One thing to remember when using almond flour is to not have too much moisture in the batter. Almond flour doesn’t absorb moisture like wheat flour does. A little coconut flour is great for absorption, but if you use too much you’ll end up with a funky texture.

Paleo Apple Cinnamon Muffins by Perry's Plate for JavaCupcake.com

I adore Erin over at Texanerin Baking and used her recipe fore Grain-/Gluten-Free Lemon Muffins as a jump off point since her muffins turned out so well.

Aren’t they pretty? I love the flecks of apple and almond flour peeking out of the tops.

Without gluten, eggs are often used as a primary source of binding. I love that these muffins held together so well without being “eggy”!

I hope you love these as much as we do!

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You can find more of my recipes over at Perry’s Plate! I’m also on Facebook, Twitter, Pinterest, and Instagram.

Paleo Apple Cinnamon Muffins

Paleo Apple Cinnamon Muffins

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups of almond flour (about 192 grams)
  • 1/4 cup coconut flour (about 32 grams)
  • 1 Tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup melted coconut oil
  • 6 eggs
  • 1/3 cup raw honey
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 small apples, cored and diced

Instructions

  1. Preheat your oven to 375 degrees F. Line (or grease) your muffin pans (enough for 20 muffins).
  2. Combine the dry ingredients (almond flour, coconut flour, cinnamon, baking powder, and salt) in a large bowl. Whisk to combine.
  3. In a separate bowl whisk together the coconut oil, eggs, honey, applesauce, and vanilla. The coconut oil might harden, but don't worry if the batter has coconut oil chunks. It'll all work out nicely in the end.
  4. Add the wet mixture to the dry, just until combined. Fold in the diced apple. The mixture should be about the consistency of a loose cookie dough.
  5. Fill the muffin cups about 3/4 full and bake for about 15-18 minutes or until they begin to turn golden on top and are firm to the touch. A toothpick inserted into the center should come out clean.
  6. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool.
  7. They hold up best to unwrapping and cutting if you let them cool for about 15-20 minutes. I understand if you can't wait that long. We usually can't! You can store these in an air-tight container for 2-3 days.
  8. Recipe adapted from TexanerinBaking.com

 

 

Fresh Raspberry White Chocolate Muffins

There are only a few weekends left with my soldier before he deploys, so I want to make each one special.  So, this morning I whipped up a batch of Fresh Raspberry White Chocolate Muffins for our family to enjoy.

Fresh Raspberry White Chocolate Muffins by JavaCupcake.com

Raspberries are my favorite fruit…. EVER.  White chocolate is my husbands favorite chocolate… EVER.  Put them together… a match made in muffin heaven!

I can’t take credit for this recipe though, it originally comes from Sally’s Baking Addiction.  If you haven’t read Sally’s blog… you totally need to.  She’s got some of the most beautiful food I’ve ever seen.  Sally’s recipe uses dark-chocolate chips and sanding sugar on top… Mine have white chocolate and sugar in the raw.  (Oh… and I totally forgot to add the vanilla to mine.  WHOOPS!)

Either way… you can’t lose with this recipe.  It makes the PERFECT muffin!

Enjoy!

Fresh Raspberry White Chocolate Muffins by JavaCupcake.com

Fresh Raspberry White Chocolate Muffins

Yield: 14-16 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup light brown sugar, gently packed
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 230g fresh raspberries (about 1 to 1 1/2 cups)
  • Sugar in the Raw

Instructions

  1. Preheat oven to 425 F degrees. GENEROUSLY spray entire muffin/cupcake pan (in the cups and on top) with non-stick spray. You could also use cupcake liners, but I'd suggest still spraying the top of the pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  3. In a medium bowl, whisk the eggs. Add the sugars and whisk for about 2 minutes or until pale yellow, creamy and smooth.
  4. Add the milk, oil and vanilla and whisk until combined.
  5. Slowly pour the wet mixture into the dry while slowly whisking. Whisk until all the flour is off the bottom of the bowl and no more pockets of flour remain.
  6. Add the chocolate chips and fresh raspberries and GENTLY FOLD them into the batter. Be careful not to break up the raspberries!
  7. Fill each hole in the muffin pan to the top with batter. Sprinkle the tops generously with Sugar in the Raw.
  8. Bake for 5 minutes at 425 F degrees. Reduce heat to 375 F degrees and bake an additional 12-14 minutes our until tops are golden brown and a toothpick comes out clean.
  9. Allow to cool in pan for 10-15 minutes before removing to a wire rack. NOTE: I ran a knife along the edges of the muffins before removing to help ease them out of the pan.
  10. Eat immediately. Don' store them... just EAT THEM! YUM!

Double Chocolate Buttermilk Muffins

Double Chocolate Buttermilk Muffins | JavaCupcake.com

It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right!  Double Chocolate Buttermilk Muffins.  That’s right… you heard me.  CHOCOLATE for breakfast!!

This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together.  It actually took longer for the oven to heat up than it did to make the batter for these muffins.  They are great solo or with a giant cup of coffee… which is how I’m going to eat it (or three) this morning!

Now – you could totally frost these with a ganache or buttercream and call them a cupcake… but there’s so much deliciosness packed into this little muffin that you don’t need any frosting!

Enjoy!

Double Chocolate Buttermilk Muffins

Yield: 1 dozen muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

  • 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
  • 1/2 cup unsalted butter
  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips + plus more for garnish

Instructions

  1. Preheat oven to 350 F degrees. Line muffin pan with liners.
  2. In a small pan over medium heat, melt the chocolate and butter together and set aside to cool.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Make a well in the center of the flour and add the eggs, buttermilk, vanilla and cooled, melted chocolate and blend until smooth.
  5. Fold in the chocolate chips.
  6. Scoop batter into each liner 2/3 full and place 4-6 chocolate chips on top.
  7. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely. NOTE: Have patience!! Waiting to take them out is important because the muffin tops will come off if you try to pull them out too early!
  9. Store in an airtight container for 2-3 days.
  10. Serve with coffee or a big glass of milk!

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Jumbo Blueberry Muffins

Last week I was going to host my son’s 1st birthday party until 75% of my family got sick.  I had already purchased all of the food supplies for the party as well which meant now… I needed to use it all up before it spoiled.  So today, I offered to make my husband a batch of jumbo blueberry muffins to take out to training with him.

I’ve made blueberry muffins in the past, but none of them truly got the rise out of them that I wanted them to.  None had that true muffin top like you want in a blueberry muffin.  But not these!  These muffins rose up beautifully and have a nice, sweet crispy top that is worth of a jumbo muffin!  Packed full of fresh blueberries, these muffins are juicy and sweet and the addition of cinnamon adds a depth that’s unexpected in the flavor.  And I call them Jumbo because of how much they rise and puff up out of their liners!!  JUMBO-licious!

I’m pretty certain that none of my husbands soldiers will notice anything other than the fact that they taste AMAZING.  But ya know, I’m good with that.  They’ll be happy and fed and off to train for war.  It’s the least I can do.

(NOTE:  The liners used for these muffins come from Sweets & Treats Boutique.  My new FAVORITE place for liners and all kinds of other great baking supplies!)

Enjoy!

Jumbo Blueberry Muffins

Yield: 16-18 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 3 cups +1 Tbsp flour, divided
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh blueberries, divided
  • Sugar in the Raw - for dusting (any coarse sugar will work)

Instructions

  1. Preheat oven to 425 F degrees. Line muffin tin with liners.
  2. Toss 1 3/4 cups blueberries in 1 Tbsp flour. Set aside remaining 1/4 cup of berries for later.
  3. In a large bowl, sift together the flour, baking powder, cinnamon and salt.
  4. In another large bowl, whisk the eggs and the sugar together until smooth. Add the sour cream, milk, oil and vanilla and whisk again until smooth.
  5. Make a well in the center of the flour and pour in the wet ingredients. By hand, fold the two together just until all the dry has been incorporated. Do not overmix.
  6. Gently fold in the 1 3/4 cups of blueberries.
  7. Using an ice cream scoop, drop mounds of batter into each liner... filling them completely. It's okay if they look too full, they won't be. You want the muffins to puff up big!
  8. Using the reserved berries, press 1-3 berries into the top of each mound of batter. Sprinkle the Sugar in the Raw over the top.
  9. Bake at 425 F degrees for 5 minutes then reduce heat to 375 F degrees and bake an additional 18-22 minutes - or until the tops are golden brown.
  10. Cool in pan for a few minutes before removing to a wire rack to cool completely.

Notes

Recipe adapted from: Sally's Baking Addiction

 

 

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