The Best Blueberry Muffins

This recipe makes 12 delicious muffins; the cinnamon sugar really pushes them over the top. And this recipe comes from Cook's Illustrated's Baking Illustrated. It's a wonderful cookbook - I highly recommend it.

Preheat oven 350

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 1/2 cups sugar
4 tablespoons unsalted butter, melted
1 1/4 cups sour cream
1 1/2 cups frozen blueberries
1/2 teaspoon cinnamon


Combine the flour, baking powder and salt. In another bowl, combine eggs, 1 cup sugar, butter and sour cream.

Add the frozen berries to the flour mixture, and then add the sour cream mixture.

Once combined, spoon into your well-greased muffin tins. Cook for 30-35 minutes

Let cool for about 5-8 minutes.

While the muffins cool, melt 3 TB of butter, and make a mixture of cinnamon and 1/2 cup sugar.

Take each muffin and dip the top into the butter then roll in cinnamon sugar.

Let sit for another 10 minutes, and serve!

Pumpkin Muffins for Kenny and Syl and Conrad and Mason

I adapted this recipe from a few different recipes I saw on All Recipes. They came out perfect on the very first try.

I made them for my dear friends Kenny and Sylvia on my first visit with them with their new twin boys, Conrad and Mason.

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin (1 15 oz can)
1/2 cup water
3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1/2 tsp salt
1 cup raisins
1 cup chopped walnuts

Makes 24 muffins

Preheat oven to 400 degrees

Sift the following ingredients together in large bowl - flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Next beat together eggs, oil, water, pumpkin and vanilla in another bowl.

Pour wet ingredients into dry and beat with hand mixer.

Then fold in raisins and chopped walnuts.

Spray muffin tin with nonstick backing spray and fill them up about three quarters. Bake for 15 minutes.

Delicious.