lemon blueberry muffin pound cake

I truly, madly, deeply LOVE summer and what says summer more than juicy blueberries and lemon? 

This quick bread/cake is really bursting with sweet blueberries. The lemon zest and lemon juice provides a subtle lemon taste but it definitely brings out the fresh flavor of the blueberries. This recipe is scrumptious! If you love blueberries you will love it too!

Lemon Blueberry Muffin Pound Cake

inspired by: PBS.org

ingredients

2 cups all purpose flour

1 ½ tsp baking powder

½ tsp salt

1 stick (1/2 cup) unsalted butter, room temperature

1 cup sugar

2 eggs

2 cups blueberries

zest from 1 lemon, or to taste

½ cup vanilla yogurt

1 tablespoon fresh lemon juice

For Glaze:

       1 cup powdered sugar

       1  tablespoon fresh lemon juice

directions

1.    Preheat oven to 350 degrees.

2.    Spray a loaf pan with nonstick cooking spray AND line the pan with parchment paper AND spray the parchment paper. Set pan aside. Sometimes blueberries stick to the pan so don’t skip the parchment paper, if at all possible. Trust me. The narrow sides of the pan are not lined with parchment paper & it's fine with just the spray in that area.

3.    In a medium bowl, whisk together flour, baking powder, salt and lemon zest. Add the blueberries and carefully toss to combine.

4.    In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in the yogurt. Stir in the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

5.    Scoop batter into the prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. If it browns on top too quickly just set a piece of aluminum foil over the top for the last 10 minutes or so. I need the full 1 hour and 10 minutes for it to cook through. Let cool in the pan for 10 minutes before lifting out by parchment paper or inverting gently onto a plate.

 6.    Stir powdered sugar and lemon juice together and drizzle over cooled bread.

chocolate chocolate chip muffins party!

What a GREAT way to start your day! These bakery style muffins are moist, chocolaty & delicious! Many chocolate muffins I’ve had taste more like a cupcake. But this is a TRUE muffin, not as sweet as a cupcake & of course, no frosting. 

Chocolate Chocolate Chip Muffins 

 recipe adapted from:  Cinnamon Spice & Everything Nice

ingredients:

 

1/2 cup butter, softened

2/3 cup unsweetened cocoa powder

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla extract

2 eggs

3/4 cup milk

1/3 cup  nonfat plain yogurt

2 cups all purpose flour (I used 1 1/2 cups all purpose & 1/2 cup wheat flour)

1 12 oz. pkg. chocolate chips, divided (I used semi-sweet but milk chocolate would be great too)

1 tablespoon coarse sugar, optional

directions:

1. Preheat oven to 400 degrees. Grease 12 cup muffin tin or line with baking cups. I greased my muffin tin well with Crisco on a paper towel & they came out perfectly with no sticking at all.

2. In a large mixing bowl, mix together butter, sugar, cocoa powder, baking powder, salt & vanilla. Beat in eggs, stir in milk and yogurt. Mix in flour. Stir in 1 1/2 cups of the chocolate chips. Reserve 1/2 cup chocolate chips for topping.

3. Divide batter equally between the muffin cups. THEY WILL BE FULL. Sprinkle each muffin with the remaining 1/2 cup chocolate chips & some coarse sugar, if desired.

4. Bake for 5 minutes at 400 degrees. *Without removing the muffins from the oven, decrease oven temperature to 350 degrees & bake for an additional 13-15 minutes or until a toothpick inserted near the center comes out without batter. Chocolate from the chocolate chips on the toothpick is fine. Avoid over baking or they will be dry. Remove from oven & cool on wire rack for 10 minutes. Remove muffins from pan to wire rack & cool completely.

*Starting at a higher temp & then decreasing it gives the muffins this beautiful high rise. 

 

 P.S. I like to bake my muffins directly in the muffin pan and I use baking cups to serve them in. 

pumpkin chocolate chip muffin party!

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Click HERE to print recipe only

I live with two pumpkin FANATICS! Mark’s favorite pie is PUMPKIN and Monica’s favorite muffin flavor is pumpkin chocolate chip. I admit I’m wary of this combination (pumpkin & chocolate chips, not Mark & Monica). I prefer my pumpkins to be carved into jack-o-lanterns & I prefer my chocolate to be mixed with peanut butter, coconut or caramel. But…
These are Monica’s favorite muffins & Monica is my favorite girl. Therefore I feel that I am morally bound to take the following course of action and make this recipe whenever she requests it. I found the original recipe at www.allrecipes.com & have adapted it to include chocolate chips & pecans. For those like me, who are apprehensive about eating pumpkin & chocolate in the same bite, leave the chocolate chips out. It's a great pumpkin muffin recipe!

I need you to know that all canned pumpkin is not the same. I’ve tried the store brand & it wasn’t as good as Libby’s, seriously. The organic pumpkin in the photo above is even better. Someday I will make my own cooked pumpkin with real pumpkins, baked in my own oven.

If you are more of a cookie lover you must try these pumpkin chocolate chip cookies! Link also has the bakery secret for SUPER SOFT cookies.

Pumpkin Chocolate Chip Muffins

Yield: 12 muffins plus 12 mini muffins

ingredients:

1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips, optional
1/2 cup chopped pecans, optional

directions:

1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.

2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.

4. Stir in chocolate chips & pecans, if desired. If your pumpkin mixture is too hot when you add the chocolate chips you'll get gorgeous melty chocolate swirls  in your muffins instead of chocolate "chips". DELICIOUS either way!

5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13 minutes for the regular sized muffins.

*P.S. I don't bake these muffins in cupcake papers. I was taking them to a brunch so I put them in the cupcake papers to be easier to transport & serve.

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