Blueberry Almond Muffin Cake

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My Blueberry Almond Muffin Cake is great to serve with a cup of coffee or a tall glass of cold milk. Makes a wonderful breakfast…also makes a great light dessert!

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My kids absolutely love it when I make this Blueberry Almond Muffin Cake on a weekend morning! With a few simple ingredients this muffin cake is SO easy to throw together and it turns out great every time!

This is also a great recipe when you have friends visiting and you want something a little special for breakfast or coffee but don’t want to be in the kitchen forever.

Blueberry and almond are wonderful together! But if you can’t or don’t want to use almond extract in your muffin cake that’s fine. It will still turn out fantastic!

FYI – you can bake this at night if you want to and it will still be incredibly moist in the morning. A nice option to have when it’s so hot out.

My Blueberry Almond Muffin Cake is a great way to start the day!

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Around here we love blueberries, but really you could use any kind of fruit you want to.

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Blueberry-Orange Upside-Down Cake

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My Blueberry-Orange Upside Down-Cake makes the perfect dessert, or brunch delight for your family and friends!

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This Blueberry-Orange Upside Down-Cake is so yummy, so moist and so tender, it truly is a wonderful upside-down cake! Fresh or frozen blueberries can be used for this cake. How do I know? Because I have tried both, and both were wonderful!

The flavor combination of the wonderful blueberries, moist buttery cake, yummy vanilla and a little burst of orange freshness are so wonderful together!

You guys, I can think of many, many different ways this cake can be done with different flavors and fruits..so yummy! Can’t wait to play around and share the results with you guys.

So excited for you to try this!

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For this recipe, I started off with Taste of Home’s Blueberry-Lemon Upside-Down Cake Recipe. Lemon and blueberry are always wonderful together! But today, I wanted something just a little different. So I made a few changes.

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Blueberry Banana Bread

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Buttermilk banana bread done right with ripe bananas, fresh blueberries, and a light sugar coated top make this banana bread absolutely wonderful. 

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Today we are talking Banana Bread. I think I have probably mentioned a few million times banana bread is one of those things I never really get tired of.

I make banana bread often and I make many, many varieties of banana bread because it’s always fun to change it up just bit depending upon the day!

The possibilities for banana bread are pretty much endless. This combination is one that I’ve been wanting to do forever and just haven’t, until recently. No reason really, just didn’t get around to it.

So a few weeks ago I made my first Blueberry Banana Bread. It was SO good! Usually my kids don’t like pieces of fruit in food, yes it’s true, but they loved the Blueberry Banana Bread!

I have to say my Blueberry Banana Bread is one of my favorite banana bread variations for Summer. Give it a try soon, very soon!!

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For this recipe, I started off with this Gold Medal Flour Recipe. However, I always make my own adaptations depending upon my mood of course. You have to make it your own, right?

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It always nice to have a good basic recipe to work with for anything you make! From there you can make any changes you want to. Trust me when I say, a good recipe is worth it’s weight in gold!

Feel free to adapt, modify, change or do whatever you want to at home. Some lemon in this Blueberry Banana Bread would also be very good. :)

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I used frozen blueberries because that’s what I had on hand. I’m sure you guys have heard this before but you want to either use frozen blueberries, or fresh blueberries. Do not let you frozen blueberries thaw!

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Blueberry Banana Bread  

Ingredients:                                                                                        Blueberry Banana Bread_306                                                        

1 1/4 cups sugar

2 eggs, large

1 1/2 cups mashed bananas (about 3 medium)

1/2 cup  buttermilk

1 teaspoon vanilla

2 1/1 cups all-purpose flour

1 teaspoon baking soda

1/2 – 1 teaspoon salt

1 cup frozen blueberries, or fresh blueberries, if using frozen blueberries keep frozen until time to add blueberries

White Sprinkling Sugar for top, or regular sugar can be used instead

Directions:

1. Make sure that oven racks are positioned so that bread will bake in center of oven. Heat oven to 350 degrees. Spray bottoms of four mini loaf pans.

2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt until just moistened. Gently fold in blueberries.

3. Divide the batter evenly among 4 mini loaf pans. Sprinkle the top of each mini loaf with white sparkling sugar, if desired.

4. Bake 4 mini loaves about 40 minutes. Cool completely, at least 1 hour, before slicing. Place in an airtight container, or wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

* Bread can also be made as 2 – 8-inch loaves, bake for about 1 hour, or 1 – 9-inch loaf, bake for about 1 1/4 hours. Bake all loaves until toothpick inserted comes out clean. For  all loaves, cool 10 minutes, remove loaves from pans and finish cooling on wire rack. Cool completely.

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Blueberry Fruity-Bite Muffins

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Tasty blueberry muffins baked soft and moist topped with a yummy glaze and a wonderful fruity cereal topping. These little delights give you a big burst of fruit flavor!

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Using cereal in recipes seems to be just one of the many trends right now. I keep seeing different ideas popping up. But I have to tell you, I’ve already done a lot of experimenting with cereal.

This is a recipe I have adapted from one on the internet and used about a million different ways. It’s not from a blog, it’s from one of the major recipe sources. The problem is I see the exact same recipe everywhere, so I’m not sure where it truly came from! Now I’m sharing my version with you.

So, back to cereal, I have been experimenting with cereal off & on as time permits. I try to use cereal here and there in lots different ways.

Why? Because one of my boys LOVES cereal! I mean this boy really LOVES his cereal!!

So from time to time I play around to see how I can incorporate one of his favorite foods into some of the other things we eat.

With these Blueberry Fruity-Bite Muffins the cereal is used on the top of the muffin, and it adds a tremendous fruit flavor!

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Blueberry Muffin Squares

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 Blueberry Muffin Squares

 

When my first son was in preschool they had the most delicious looking muffins pretty often with their breakfast. Every time, and I do mean every time, the kids saw the square objects called “muffins” they got excited! So I started thinking…

Hmmm, there’s great recipe potential here! Then my son went to his primary school and they made muffins the exact same way! Baked in sheet pans, and cut into squares.

From an efficiency stand point it makes perfect sense. Anyhoo, my mind was stuck on the recipe part of it.

So, after experimenting with different flavors, ingredients, and quantities, I now have what I think are pretty darn good muffin squares.

After playing around a lot, I have developed many combinations my kids like a lot. I save my my from-scratch versions for when I have more time, weekends and such.

 I hope you check back often see my different versions of muffins, banana breads, and of course yogurt loaves. :)

Ready to get started?

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Here you have your basic muffin ingredients. You don’t have to use Lowfat Buttermilk, I just really like the way it tastes. There are comments below regarding each of the ingrdients.

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The creamy yogurt in these makes such a difference. :)

Blueberry Muffin Squares 

INGREDIENTS:

2 – 7 oz. packages Blueberry Muffin mix – I used one pack of Pillsbury and one pack of a local store brand. Use any brand you prefer.

1 cup Lowfat Buttermilk & 2 Tablespoons – I used Buttermilk because I love the taste of Buttermilk, but any lowfat milk will do.

1 – 6 oz. cup, Lemon Yogurt, any brand – I used Yoplait because that’s what I usually have in my fridge. The lemon and blueberry together are very good.

* Note: The yogurt gives you a nice soft texture that’s just a little heavier, added moisture, and a hint of lemon flavor that’s very pleasant. I love Greek Yogurt, but I don’t recommend using it here.

DIRECTIONS:

1. Preheat oven to 400 degrees F. Generously spray a 8″ X 8″ square pan with nonstick cooking spray, set aside.

2. Mix together 2 packs of blueberry muffin mix and 1 cup buttermilk, or any other milk you prefer. Stir just until ingrdients are combined.

3. Add the yogurt to the muffin mix. Gently fold in to mixture until combined. Pour into greased pan. Bake at 400 degrees F. for approximately 18-20 minutes, or until done. Prepare glaze while pan cools for just a few minutes.

Fresh Lemon Glaze

1/2 cup confectioner’s sugar

2 tablespoons regular milk

1 fresh lemon for 1 tablespoon lemon juice – the fresh lemon in the glaze is very refreshing. You can also grate some fresh lemon rind into the glaze or muffin mixture for a stronger lemon flavor.

1. Mix together confectioner’s sugar, milk, and fresh squeezed lemon juice into a bowl. Stir with whisk. You can use just fresh squeezed lemon juice if you prefer more of a lemon flavor, or you can go with just 1 tablespoon of lemon juice. If your glaze seems too thick, simply add a little more lemon juice.

2. Pour glaze over warm muffins, let stand 15-20 minutes. Cut into 9 pieces and serve.

Makes 9 Servings

 

Thanks for stopping by and please come back soon!

 

Megamommy ѽ

 

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