Blueberry Muffins

I’m not on L&D and not on night shift ANYMORE! Which means I get to be a real person! I get to run, cook, have dinner with the boy, and wake him up with baking

IMG_5833We had a ton of blueberries in the fridge and I wanted to finally fill the house with smells of baking again. These blueberry muffins were my perfect return to reality! I can’t tell you how happy it made me to pull these out of them oven and serve them warm.IMG_5838Not to mention, I am a sucker when it comes to sugar crystals on to of muffins. So I got to pull out what might be my favorite baking accessory, sugar crystal! Oh it was a good morning.


I’m back and the oven is on!


Blueberry Muffins

Recipe from King Arthur
Makes 12 muffins
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup whole milk
2 1/2 cup fresh blueberries
Sanding sugar for topping

Preheat your oven to 375 and line/spray your muffin tin.

In a large mixing bowl, cream together the sugar and butter until yellow and fluffy. Add in the eggs one at a time until incorporated. Mix in the vanilla. In a separate bowl, combine your baking powder, salt, and flour. Alternating with the milk, mix in your flour mixture into your butter mixture until well incorporated.

Smash 1/2 cup of your blueberries with a potato smasher and mix back into the rest of the blueberries. This helps give a homogenous maximum blueberry flavor. Fold into your batter.

Spoon into your muffin tin using a heaping 1/4 measuring cup. Top copiously with sanding sugar and bake for 30 minutes.

Serve warm with coffee and a pat of butter.




Chocolate Chip Chocolate Muffins

There’s a coffee shop in the hospital that has the most amazing looking giant chocolate muffins (with sugar crystals on top! – I am a huge sucker for muffins with sugar crystals).

photo 1The other day, I finally got one and it was as amazing as it looked. It also instantly fuel-kicked me into a chocolate muffin crave so I went ahead and made a bunch…and sugar crystaled the wazoo out of them.

photo 3They were full of chocolate, moist, and the best part was that there were so many of them in my kitchen! They’re also semi-healthy…ish…no butter. The moisture came from yogurt in the recipe so I didn’t feel too bad eating a few of them. Not that that’s every stopped me before.

photoFilled with chocolate chips and topped with chocolate chips. Now that’s a chocolate muffin.

Chocolate Chip Chocolate Muffins

Adapted from Allrecipes
Makes 18 muffins

2 cups flour
1 cup granulated sugar
3/4 cup chocolate chips + more for sprinkling
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup 2% plain yogurt
1/2 cup 2% milk
1/2 cup vegetable oil
Sanding sugar

Preheat your oven to 400 degrees F and line your muffin tin(s) with liners.

In a large bowl, combine the flour, sugar, chocolate chips, cocoa powder, and baking soda. In a smaller bowl, whisk together your egg, yogurt, milk and oil. Pour your yogurt mixture into your dry bowl until everything is just incorporated. Fill your muffin tins half full and sprinkle with chocolate chips and sanding sugar to your heart’s content.

Bake for 20-25 minutes and cool until ready to eat. Or eat immediately warm.




Triple Berry Coffee Cake Muffins

Weekend off means baking!

photo 1I was originally going to make a coffee cake stuffed filled with berries, but then I didn’t have the right pan so instead, I made them into muffin form. It was a great compromise.

photo 2These guys have a coffee cake base, a layer of peaches and some blackberries and blueberries, and then they were stuffed to the brim with streusel topping!

photo 3They’re super moist, super fruity, and super fantastic with coffee! The streusel topping adds another layer of sweet and a fantastic cinnamon crunch. Plus, they’re in mini form which just makes them the cutest.

Triple Berry Coffee Cake Muffins

Adapted from Southern Living

For the Streusel Topping
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Beat together your butter and sugars until light and fluffy. Add in your flour, cinnamon, and nutmeg. Set aside while you make your cake

For the Coffee Cake
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
1 peach, sliced thinly
1/4 cup fresh blackberries
1/4 cup blueberries

Preheat your oven to 350F and butter and flour a muffin tin (don’t skimp on this step, or you’ll be furiously trying to break them away from the tin)

Beat together your butter and sugar. Add in the eggs one at a time until incorporated. In a separate bowl, mix together your flour, baking powder and salt. Alternating with the milk, add in your flour mixture to your butter mixture until it’s all incorporated. Finally, add in your vanilla.

Fill your muffin tins about 1/2 fill with coffee cake filling. Sprinkle peaches, blackberries, and blueberries over the top of all of the cakes in their tins. Finally, crumble your streusel topping over the whole thing!

Make sure you don’t fill the muffin tins to the top, they rise a bit.

Bake for 30-35 minutes and let cool completely before flipping the pan upside down and catching your muffins.

Enjoy with a great cup of coffee!






Mini Banana Nut Muffins

Holy hiatus. Life got kind of nuts these last few weeks! Updating this site was always on the back of my mind but getting to a computer to do it seemed impossible. Getting home to my oven was even harder from all around the world (yup, world travels got in the way. pity me…)

For this, I apologize. During this time, my medical school friends and I all found out where we’re going to go for our residency and we’re now only a mere few days away from graduation!

Alright, enough! Time to discuss muffins! I made these guys before we embarked around the world for a brunch and they were so cute. Not to mention, they were just as banana nut muffins should be – full of banana flavor with some walnut crunch on top.

Nothing like freshly mashed bananas into these little guys. I added the nuts on top right before I put them in the oven (they were also in the batter, no fear) which gave them a nice aesthetic.

Stay tuned for more posts coming soon!

Mini Banana Nut Muffins

Makes 24 mini muffins
Adapted from Tyler Florence

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
5 overripe bananas
1 cup brown sugar
3/4 cup unsalted butter, melted and cool
2 eggs
1 teaspoon vanilla extract
1/2 cup walnut pieces (some set aside for sprinkling on top)

Preheat oven to 375F and lightly butter your mini muffin tin

In one bowl, combine flour, baking soda, and salt. Set aside.

Mash 3 bananas in a small bowl with a fork until mushed but still have some texture to them. Set aside.

In another bowl, take your remaining 2 bananas and mash together with the brown sugar until completely mixed, no banana texture left! To this, add your melted butter, eggs, and vanilla. Beat well until well incorporated. Add in your dry ingredients and fold in your nuts and remaining bananas.

Spoon your batter into your mini-muffin tins (about 3/4 of the way full) and sprinkle with some remaining nuts.

Bake for 8-10 minutes or until the tops spring back at your or a toothpick comes out clean. Enjoy with a good cup of coffee!


Blueberry Streusel Muffins

Time to use up those fresh blueberries while they’re still in season! I always double the blueberries in my muffins…because when it comes to blueberry muffins, I say, “Go big or go home!” It’s a good idea to line the muffin tin with cupcake liners to contain all those extra blueberries though. These make a great portable summertime snack!


For the muffins:

1 cup milk
½ stick butter, melted and cooled (you can also use ¼ cup of a healthy oil like canola)
1 egg
½ teaspoon vanilla extract
2 cups flour (I used ½ cup whole wheat +1 ½ cups all purpose)
1/3 to ½ cup granulated sugar (depending how sweet you want them)
½ teaspoon salt
3 teaspoons baking powder
2 cups fresh blueberries, washed and patted dry

For the streusel:

½ stick butter, melted or room temperature
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ cup flour

Recipe from good old Betty Crocker.

Preheat the oven to 375°F * and line muffin tins with about 12 papers (I had extra batter).

*ok one small rant – every time I bake muffins, they always say to crank the oven up to 400 or 425°F, but this ALWAYS seems to burn my muffins on the outside and leave them undercooked on the inside. Hence, my suggestion to set your oven to a temperate 375°F instead.

For the streusel, mix all ingredients together into a crumbly mixture and set aside.

Combine the milk, melted butter, egg, and vanilla in a small bowl.

In a separate bowl, sift together the flour, sugar, salt, and baking powder. Sifting really does make for a lighter texture!

Pour the milk mixture into the flour mixture, and gently combine. Add in the blueberries. Fold these in carefully. Over mixing will create tough muffins and break the blueberries…not cool.

Using an ice cream scoop, fill the cupcake liners. Crumble streusel on top.

Bake for about 20 minutes or until a toothpick inserted in center comes out clean.


Action shot!
Right before the oven…
Right after the oven!