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Blueberry boy bait is essentially the same as blueberry coffee cake but it has a fun little story behind it.  Supposedly, a teenaged girl entered this cake into the Pillsbury Bake Off in 1954, won second place, and stole the show (evidently, considering it is still a popular cake 56 years later).  She named it after the effect that it had on boys.  So, needless to say, this recipe won’t be passed onto my little girl until at least 56 more years have passed.

Obviously, this recipe starts with blueberries.  But look beyond them in the picture above and notice the AMAZING berry bowl.  Meghan’s mom, Erin, sent it to me for my birthday and I use it almost as much as the oven.  It is never sitting on the shelf during the summer.  And why would it be?  You can clean the berries and then keep them in the fridge all in the same bowl.  No unitaskers allowed!  Alton Brown would be so proud.

Pieces of this cake are also good to package up and give to the neighbors or whomever you please.  My poor neighbors end up as test subjects for a lot of these recipes that make too much for two people… but they have never complained, so I figure I won’t stop until I see their lights turn out and curtains close every time I walk by.  Actually, one set of neighbors is moving!  I wonder if it has anything to do with the brownies I dropped off a couple of weeks ago…

Regardless, this boy bait is a winner.  It is moist and berrylicious and somehow with the blueberries I don’t feel so bad about all of the butter that goes into it.  Don’t even look below yet.  Let’s just sit here for a minute and imagine that this is health food. 

Ok, you can look now.  But trust me, it’s worth it!

Blueberry Boy Bait (from Smitten Kitchen, who adapted it from Cook’s Country):

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:

Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)


Let’s take a healthy, fresh, delicious summer crop and make it as unhealthy as possible, shall we?  Unhealthy in the best way possible.  I mean, this is really good.  Obviously, considering the recipe came from Paula Deen.  She puts a pound of butter into every food she makes.  Not that there’s anything wrong with that.  It has certainly never stopped me from eating her recipes.

My mom used to make a corn casserole but we called it “corn mush” and I think that it was essentially the same thing as this but in a smaller, deeper baking dish so you had to scoop it out.  I remember one time when I was little I asked my mom what was in corn mush and she looked at me with an apologetic expression and said, “Oh Lindsay, you don’t want to know.  You would never eat it again.”  Of course she was implying that it was just a lot of unhealthy foods that I guess she was ashamed to be giving her family, but in my mind I thought she meant that there was something gross ground up in there.  Why I thought that my mom would put worms or maggots or worse into something that she was eating too is beyond me.  But, either way, it was never the same again. 

Now, Paula makes this casserole with canned corn.  I have no idea why.  Do they not grow corn in Georgia?  Maybe she was just trying to make the recipe easier for people.  Either way, I used fresh corn instead.  I didn’t add any extra cream or anything (one of her cans was creamed corn) and it still ended up great.  I actually had leftover corn, so I shucked it and froze it wrapped in aluminum foil for about a week like so:

And it ended up great!  Why buy corn and freeze it during corn season?  It was on sale, but only if you bought 12 ears of it.  And 12 ears of corn is a little ridiculous for a household of 2.  So that’s my story, but really fresh corn would probably be even better.  Just boil it and saw it off and you’re good as gold!

Corn Casserole (adapted from Paula Deen):

6 ears of fresh corn
1 (8-ounce) package corn muffin mix (like Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  Bring a pot of water to a boil and put the shucked corn cobs in.  Let the water come back to a boil and turn it off and let it sit, covered, for about 12 minutes.  Let it cool a little bit and then cut the corn off the cob. 

In a large bowl, stir together the corn, corn muffin mix, sour cream, and melted butter. Pour into a 9 by 13-inch casserole dish sprayed with cooking spray. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

There are three reasons that I’m posting two recipes in a row from Austin: 1) Jake took my camera to work a week ago and has yet to return it… so my pictures are being held hostage.  2) I happen to love anything funfetti.  Check the cake balls.  3) Based on past experiences, Austin’s recipes are deeelicious and there is no need to keep them from the world for one extra minute!

Read it and drool:

“I don’t have much of a sweet tooth, which is the only reason I’m still able to fit through doorways without turning myself sideways. Basically, if I loved cookies they way I love chili cheese fries, I would have to be buried in a piano crate. My husband, on the other hand, loves sweets of all kinds. It’s not unheard of for him to eat ice cream WITH snack cakes crumbled on top for dinner. Youuu heard me: cookie dough ice cream topped with crumbled swiss cake rolls. Feel free to judge him, god knows I do.


So yeah, sometimes I see recipes that look right up his alley, and I make them for him because I’m a good wife and because sometimes it feels good to make something so sugary and sinful and say, oh no thanks, none for me. It’s a rare occurrence in my life, and it’s fun to pretend that I’m dainty and have some control over my eating. Shut up Lindsay, I can hear you laughing 5 states away.


When I saw these funfetti sandwich cookies on Cakespy, I was like JACKPOT because not only are they ridiculously sugary and adorable, but they’re also pink. One little known fact about Travis is that he loves pink foods. I nearly broke up with him years ago when he confessed his favorite donut was pink frosted with sprinkles. I mean, I needed to be dating a real man, and real men like double chocolate frosted or boston crème donuts and everyone knows this. He claims he only used the pink frosted line to get in my pants, which totally ended up working, so joke’s on me.


So I made these, and tasted one just to verify that they were too sweet for me and then I must have blacked out because when I came to, half of them were gone and I had crumbs in my bra. What I’m trying to say is: these are seriously delicious, and if you make them more than once a fiscal quarter, you’re probably going to get diabetes in a serious way.


Also, you could make the frosting any color you wanted, I just go with pink because it makes Travis giggle like a 5 year old girl.

Funfetti Sandwich Cookies (Originally from Cakespy):
For the cookies:

1/4 cup butter, softened
1 package (8 ounces) cream cheese
1 egg
1/4 teaspoon vanilla
1 package funfetti cake mix

1. Preheat oven to 350°F.
2. Cream the butter and cream cheese. Blend in egg and vanilla.
3. Add cake mix in two parts, mixing well (the batter will be pretty thick, if you need to you can add a dollop of heavy cream and mix that in)
4. Using a small cookie scoop (or a spoon), drop balls of cookie dough on an ungreased baking sheet. Leave about 2 inches between the cookies.
5. Bake for 8 to 12 minutes, or until lightly browned. Cool cookies for at least 15 minutes on the cookie sheet before transferring to a wire cooling rack; the cookies are very delicate when they first come out of the oven and they will break if you try to transfer them too soon.
6. Once completely cool, add a generous dollop of frosting to the bottom of half the cookies, and then sandwich the rest of the cookies on top.

For the filling:

The recipe originally called for a different frosting recipe, but I have much better luck following the frosting recipe on the side of the Domino confectioners sugar box.

 1 package Domino powdered sugar
½ cup butter, softened
3 to 4 tablespoons of milk
1 teaspoon vanilla extract
Food coloring drops

Combine all the ingredients in a bowl, mix on medium speed for 2 minutes until it’s creamy. Add more milk if it’s not a spreadable consistency.

A cinnamon bun recipe seems to be a good way to start talking about being pregnant because of the whole bun-in-the-oven analogy, so when I saw that Smitten Kitchen did it I just hopped on board and stole her recipe.  It didn’t hurt matters that being pregnant makes cinnamon buns/rolls look  Yes, I’m 5 months pregnant and a little late on writing about it, but there is just something so weird about announcing something like pregnancy to people.  I have found that they usually say one of two things : “Did you mean to get pregnant?” or “Wow, you don’t look too big yet!”  And those are both weird reactions for me to re-react to.  Umm, yes we were trying to get pregnant… but if we weren’t that would be a pretty weird question to try and answer!  And thanks, I look forward to getting huge (no thanks to these cinnamon rolls…). 

If I were to give one piece of advice to someone planning on making these for breakfast it would be to either wake up at 4am or plan on having more of a brunch.  There is a lot of kneading and rising and punching and rising.  It literally takes hours.  They are worth it in the end, but you definitely won’t knock a batch of these out in the time it takes to watch a Saturday morning cartoon.

I let my dough rise in the oven (turned off).  It is pretty warm, not drafty, and out of the way. 

The layer of cinnamon sugar filling is pretty thick.  It can be daunting because you feel like it will be way too much.  Alas, it ends up being perfect.  I guess that people think ahead when they are writing up these recipes after all!

Has anyone else noticed that I seem to be in the middle of a phase in which I make lots of foods that swirl?  First the pinwheels, and now this!  I wonder if this means that the baby will have curly hair.

Eat your heat out, Pillsbury!  You may be quick and easy, but these puppies are worth every ounce of energy!

Cinnamon Swirl Buns with Cream Cheese Glaze (from Smitten Kitchen, who adapted it from Bon Appetit, March 2008):

1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope yeast)
1 teaspoon salt
Nonstick vegetable oil spray

3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt

4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

For dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form a ball and pulls away from sides of the bowl. Turn the dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (I just used a KitchenAid’s dough hook for this process since it was already in the mixer.) Form into a ball.

Lightly oil a large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling: Mix brown sugar, cinnamon and pinch of salt in medium bowl.

Press down the dough. Transfer it to a floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven.

Spray two 9-inch square glass baking dishes (an 8-inch metal pan worked just fine, too) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though it may take longer. Don’t skimp on the double-rising time.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Note: These buns were best the day they were baked. The second day, they were on the tough side. If you anticipate wanting them over a few days, glaze them to order, heating the buns beforehand to soften them up.

Jake and I are finally back from our 12-hour road trip from Pittsburgh to Boston so I am back online!  My dad, who we were visiting, has decided to simplify his life so he has no cable or internet access at his current house.  Every time I visit I feel like I am completely disconnected from the world.  And it’s actually pretty awesome.  This whole no-immediate-internet-access thing must be what life was like… oooh say 10 years ago.  Practically the middle ages.

So, anyway, we are back online and back in business.  What better way to celebrate than with these salty, savory, oh-so-delicious pinwheels?  Jake loved them.  Loved them.  I brought them all out on a single plate for us to share and the poor guy had to physically restrain himself from eating all of them.  He eats about twice as fast as I do and it was torture for him to sit there and watch me take little bunny bites while he just wanted to polish them off.  I think that for the sake of our marriage, I will dirty an extra plate next time.

What’s odd about this recipe being so good is that you practically make baby food out of the ham.  It just doesn’t sound good.  But it is!  I’m a little bit finicky with meat though, so maybe putting ham into a food processor won’t creep you out as much as it does to me.

Then you spread it all out in layers.  Easy as pie.  But I can’t emphasize enough the need to get rid of the seams in the croissant on both sides.  I only made sure they were joined on one side and as I was rolling it up I regretted my lack of attention to detail.  The seams started to separate and I had to fix them mid-roll.  It wasn’t an ideal situation.

I cut up slices on swiss cheese instead of buying shredded.  For one thing, I couldn’t find shredded swiss cheese.  But also, the sliced swiss from the deli was on sale.  It was a no brainer.

When I sliced the roll and put the slices down on the cookie sheet there were some gaps in the middle, but it wasn’t a big deal in the end.  The cheese melted to fill the holes and crisped up on the sheet.  There was nothing to worry about. 

Please make these.  They are pretty easy to prepare and completely delicious. 

Ham and Swiss Double Pinwheels (from Pillsbury): 

1/4 lb cooked ham, cut into pieces (about 1/3 cup)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) refrigerated crescent dinner rolls
2 tablespoons grated Parmesan cheese
1/2 cup shredded Swiss cheese (2 oz)
2 tablespoons sliced green onions (2 medium)

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.

If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal.

Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions.

Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.

Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Bakerella has pretty much made these little cake balls famous by creating characters and turning them into lollipops and doing pretty much any other creative thing that you could ever think to do with a call of cake.  I have always been intrigued from a distance but have never worked up the courage to make them.  I mean the whole idea of it seems contradictory: you use boxed cake mix and store-bought frosting so it should be easy, but then all of the different steps like rolling the cake into little balls and dipping each one into chocolate is pretty labor intensive.  I use the term “labor intensive” as someone who sits at a desk for 7 hours a day and then goes home to eat bon bons.  I realize that dipping candies into chocolate doesn’t make a normal person work up a sweat.

So anyway, I finally broke down and tried it.  It was certainly a lot harder than making a cake, but gets more of a reaction, too.  It is easy to say no to a piece of cake (well, it is easy for some people) but there is no denying one of these harmless little calorie-free treats.  You can’t say no!

The cake balls that I made we funfetti themed because it was for my birthday, and they were good, but super sweet.  Which worked out fine because it kept me from eating 12 of them.  Everyone else at dinner who tried the cake balls seemed to like them, so that’s a good sign.  The white chocolate was more of a hit than the dark chocolate. I’m not sure why, but it is something to keep in mind.   

I was surprised that when combined with the icing the cake balls taste more like cake batter than real cake.  Like little truffles.  And doesn’t the name “cake batter truffles” just sound more elegant?  Ok, it’s decided then.  They will now officially be called cake batter truffles.  Spread the word.

Cake Balls (adaped from Bakerella’s Red Velvet Cake Balls):

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
1 package semi-sweet or milk chocolate bark
1 package white chocolate bark
wax paper

After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can of frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper).
Chill for several hours.  You can speed this up by putting in the freezer.
Melt chocolate in microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

I guess I should call this one “oatmeal dried sweetened cranberry cookies” but that would be kind of confusing.  And unnecessary.  I mean, it isn’t like there are millions of people reading this post and running out to buy craisins instead of whatever the other companies call their cranberries.  Do any companies other than Ocean Spray make dried cranberries?  I’m really getting off topic now.  Focus, Lindsay!

Yum.  Craisins are just so good.  My friend, Allie, used to have a huge Costco bag of them at all times and would eat them throughout the day.  I don’t know how many bags she went through freshman year of college, but it was enough that I thought she would get sick of them and never have them again.  But I was wrong.  She still loves them.  So much so that she named her cat Craisin.  And he is completely crazy, so it fits. 

Now, the recipe calls for the cookies to be in 1 inch balls, but I used my ice cream/cookie scoop and they ended up bigger.  A lot bigger.  I didn’t realize until the cookies turned into hub caps are were completely raw when the cooking time was supposed to be pretty much complete.  So, I dropped the oven temperature and let them continue on their cooking journey and they actually ended up really good (though huge).  If you want monster cookies I would say you should just drop the oven to 325 degrees and then keep an eye on the progress. 

Oatmeal  Craisin Cookies (from Recipe Zaar):

3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
1/2 cup chopped walnuts (optional… I left them out)
3/4 cup Craisins

Preheat Oven to 375°F.

In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well. Add in egg and vanilla and mix until combined. Add in cinnamon, baking soda, salt and flour and mix well.

Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls (or just drop them on the sheet) and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet before moving to a cooling rack.

Ok, these biscuits are seriously delicious.  They taste like the good ole down home biscuits that you think about when you imagine breakfast in the south.  They are way better than the ones that you pop out of a can, and yet only take about ten minutes to prepare.  Probably less if you make them often enough and don’t have to run around the kitchen checking the recipe every single step.   But making them too often would probably not be good if you are trying to live a somewhat healthy lifestyle.  Damned if you do, damned if you don’t.

Now, when you pour the cream it might be beneficial to actually look at the container that you are pouring it into.  Gazing out the window isn’t highly recommended and can lead to spills.  I heard this through the grapevine.  I don’t know from experience…

I just folded it all together by hand because it really is easy and fast.  A stand mixer isn’t necessary at all.

Then you just throw it onto a floured surface and flatten it out.  I just used my hands because it isn’t like biscuits need to be perfect or anything.  Can you tell that I’m an ENFP?  If you really want to, use a rolling pin.  I won’t let out differences come between us.

Any old cookie cutter will do.  Have you ever made a biscuit shaped like a snowman?  Or a star?  Why not?

The butter.  Smitten Kitchen dips her biscuits in butter, but I have to draw a line at some point when it comes to the complete mess that would make.  So, I just brushed the butter on top.  A lot of it.  The butter dripped down the sides and sometimes made a puddle which made the biscuits spread out a little bit when they baked, but no one complained.  If someone had complained about too much butter I probably would have taken the biscuit away.  And eaten it myself.

Oh baby, they’re lookin good now!  Success!

Cream Biscuits (from Smitten Kitchen, who adapted it from James Beard):

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift (I just threw the dry ingredients in and whisked them together) two cups flour, the baking powder, salt and sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using all of it.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Arrange them on the baking sheet and liberally brush the tops of the biscuits with the butter .  Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can also be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]

These cookies are a Jill Feller specialty.  She used to make them all the time, and they were pretty much the only cookies that I remember her making from scratch.  Maybe that was because there was no baking involved!  In fact, the recipe is pretty easy, and the hardest part is sitting waiting for them to cool.  You can smell the chocolate and peanut butter taunting you, but then when you try to sneak one it is a hot gooey mess slapping your hand for not following directions.

The key to success here is when the chocolate boils.  If you boil it for too short they will never set.  If you boil it for too long they will over cook.  I find that 3-3.5 minutes is a pretty good amount of time.  And the funny thing about these is that even people who don’t like chocolate will still eat them (*cough*cough*).  It is something about the chocolate/pb combo and maybe the fact that these cookies are moist and not cakey at all.  Either way, they never last long.  Good thing it is so easy to make more!


No-Bake Cookies (From Food Network):

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Wax/parchment paper (I used foil and it worked fine)

In a heavy saucepan bring to a boil the sugar, cocoa, butter and milk. Let boil for 3-3.5 minutes then add peanut butter, vanilla and oatmeal. Make sure that you add them pretty quickly while it is still hot so that the peanut butter melts and the oatmeal softens.  On a sheet of waxed paper, drop mixture by the teaspoonfuls.  Let the cookies rest until they are cooled and hardened.

Warm blueberry muffins are ohhh so good.  I love weekend mornings when I can leisurely wake up and make breakfast.  I say “leisurely” with a grain of salt because Buster wakes up at 6am every day and doesn’t understand the concept of sleeping in, but not having to get ready and go to work just makes the whole day feel more relaxed. 

I chose this recipe because it uses yogurt for moisture instead of oil, and I happened to have yogurt in the house.  How convenient!  Also, because it is winter, I used frozen blueberries which worked just as well as fresh.  They all bake pretty much the same way. 


You could use pretty much any little berry-like fruit.  The recipe suggests raspberries, but I might try them with sliced strawberries, too.  The base of the muffin recipe is definitely a good one… and the crumb topping is easy and wonderful.   I want to eat one right now, but they are all gone.  Sigh.   There’s always next weekend. 


Here’s how I made them. 
Blueberry Yogurt Muffins (from About:Southern Food):

1/2 cup vanilla yogurt
3/4 cup milk
3/4 cup granulated sugar
1/4 cup brown sugar, packed
4 tablespoons butter, melted
2 large eggs (or 1/2 cup egg substitute)
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup red raspberries or blueberries

1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
Dash cinnamon
2 tablespoons softened butter


Heat the oven to 400°. Lightly spray the muffin cups with cooking spray or put cupcake liners into the cups.

In bowl combine yogurt, milk, granulated sugar, brown sugar, melted butter, and eggs. In a separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.

In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.

Bake the muffins for 20 to 25 minutes if you are making 12 large muffins.  If you are making mini-muffins then the cook time will be shorter.

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