Blueberry Cream Cheese Muffins

My friend came over awhile back and she loves my muffins so I decided to make these ones since I had some really good help. They turned out so good...except in my rush to get them done I didn't grease the muffins tins! But I am happy to say that I was able to get them out in mostly one piece. These muffins are really decadent and my friend's husband said they were the best muffins I have made. They are even a bit healthy too!

• Ingredients
• 1 cup unbleached all-purpose flour
• 1 1/4 cups buttermilk
• 1 cup white sugar
• 1/4 cup honey
• 1/4 cup apple sauce
• 1 egg, lightly beaten
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 tablespoon ground flax
• 1 cup blueberries
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 1/2 tablespoons unbleached all-purpose flour
• 1 egg
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

Directions

Add the applesauce, egg, honey and butter milk and mix. Then add slowly while mixing flax, flour, baking soda and salt. Next fold in the blueberries. Fill muffin tins about a 1/4 full.

Next mix together until smooth; cream cheese, sugar, flour, egg, sour cream and vanilla. Put a tablespoon or more on top of the batter in the tins. You may have more than you need. Then top the cream cheese mixture with more batter. And bake at 375 for 20 -25 minutes.

Banana Blueberry Muffins

I found this recipe on Martha Stewarts's site. I am not a fan or a hater of Martha but if these muffins hadn't sound good, I would have passed them by. They turned out amazingly! Full of flavour and healthy too and I am proud to say that I was able to make them even healthier than Martha! I am a big fan of healthy muffins that use lots of fruit or veggies. Next time I would probably add some flax too. So if anyone tries these muffins add some flax and let me know how it goes.

Ingredients

1 cup whole-wheat flour

3/4 cup all-purpose flour

1/4 cup wheat germ

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup of applesauce

1/3 cup granulated sugar

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup skim milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries

Directions

Preheat oven to 375 degrees. Add eggs, sugar, applesauce, bananas, vanilla and milk then add the rest of the ingredients. Fold in the blueberries and then spoon in to greased muffin tins about 2/3 full. Bake for 25-30 minutes.

Blueberry Peach Yogurt Muffins

I am back to trying to use up stuff in my fridge and freezer again.  We have put our house on the market and are hoping to  move this summer so having emptier cupboards, fridge and freezer will help in packing.  I had made some peach yogurt last week and we haven't been going through it very fast so I found this recipe and adapted it for peach yogurt and I added no fat.  These muffins are delicious and the cinnamon topping perfects it.  The muffins are very gooey because I used large blueberries.  If you like sweet muffins you could add more sugar but I am very happy with how they turned out.

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 1 egg
1/2 cup firmly packed brown sugar
1/4 cup applesauce
1 1/2 cups peach yogurt
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen(not thawed) blueberries

Topping:

1/4 sugar

1/4 melted butter

1 tsp cinnamon

Directions:

Preheat oven to 375. Spray muffin pan with a non-stick spray. Set aside.

In a medium bowl, combine flours, baking powder, baking soda, spices and lemon peel. Mix well.

In a large bowl, beat egg lightly. Stir in brown sugar, oil, yogurt and vanilla. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened. Gently fold in the blueberries. 

Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.

Dip muffin into melted butter and then into cinnamon sugar mix.