Fresh Blueberry Muffins

Fresh Blueberry Muffins

CabinCrick Bakes Blueberry Muffins
Blueberry muffin recipe.

Some notes on the blueberry muffins made after a trip to Costco where fresh blueberries were in season. These blueberry muffins are super fun to eat as blueberry flavor bursts from the muffin to your taste buds.






Fresh Blueberry Muffins
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24 muffins

Fresh Blueberry Muffins

  • 2 eggs
  • 2 cups milk
  • 1 cup oil (scant)
  • 2 cups fresh ground whole wheat flour
  • 2 cups all purpose flour
  • 3/4 cups sugar
  • 5 teaspoons baking powder
  • 1-1/2 teaspoon sea salt
  • 2 cups fresh blueberries
  1. Heat oven to 350° F and place 24 paper muffin cups in pans.
  2. Beat eggs. Stir in milk and oil.
  3. Stir in remaining ingredients (except blueberries).
  4. Fold in blueberries.
  5. Fill muffin cups about 3/4 full and bake until golden brown (~20 minutes)

Based on a recipe from Betty Crocker's Cookbook (1978) with my own tweaks and twists.

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Spicy Yam Soup!

Spicy Yam Soup!

Spicy Yam Soup
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Spicy Yam Soup

  • 1 tsp butter
  • small onion, chopped
  • 2 yams, peeled and diced
  • 1 clove garlic, minced
  • 1 jalapeno pepper, diced with seeds
  • 4 cups water
  • 4 tsp Better than Bouillon
  • 1 tsp thyme
  • 1/2 tsp cumin
  • 1 can (15.5 oz) garbanzo beans
  • 1/2 uncooked shells
  • 2 Tbsp pea-nut butter
  • Sour cream (optional)
  1. Saute onion, diced yams, garlic, and jalapeno in butter.
  2. Add water and stir in Better than Bouillon and thyme and cumin.
  3. Add shells, heat to boiling and then simmer for approx 10 minutes (til yams are tender and noodles are soft)
  4. Add garbanzo beans and peanut butter and heat through.
  5. Ready to serve!
  6. (Optional - add a dollop of sour cream)
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