Jumbo Blueberry Muffins

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I love cafe style muffins. Of course they are insanely large and are a million calories, but they just taste so good! Blueberry is usually my muffins of choice simply because blueberries are awesome. Also the combination of cinnamon and blueberries in this muffin just smells insanely good. You won't be able to contain yourself. Also, your house will smell great!

This is the simplest recipe ever. Sally is my favourite baker and her recipes have never failed me. I have used this recipe a million times over with different add ins and it's always been good. I especially love the high temperature trick as it gives the muffins that nice dome shape. It's perfect!

Jumbo Blueberry Muffins (From SBA)
Makes 6-7 Texas size muffins
3 cups (375g) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup (200g) granulated sugar
1 cup milk
1 Tbs lemon juice
1/2 cup (120ml) canola oil
1 teaspoon vanilla extract
150g fresh or frozen blueberries (do not defrost)

Preheat oven to 200 degrees Celsius. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In another bowl, whisk together eggs and sugar until combined. Add in milk, oil, and vanilla and mix. Mixture will be pale and yellow. Now gently fold the wet ingredients into dry ingredients. Try not to overmix as it will result in tough muffins. The batter will be VERY thick and lumpy. Don't panic! It's meant to be like this.

Lastly, fold in the blueberries.
Pour batter into prepared muffin tins, filling all the way to the top. Bake at 200 degrees for 5 minutes. Reduce oven temperature to 180 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before devouring.



Raspberry Chocolate Chip Muffins

As usual I ate everything before taking pictures! I really need to stop doing that. You're going to have to take my word for it, these looked good! And tasted good too!

I saw this recipe on Sally's site and had to make it. I initially made it with white chocolate because that's what I had one had. They were delicious! I made it the second time with raspberry dark chocolate from Lindt. It totally intensified the raspberry flavour. They are so good, especially when they just come out of the oven and the chocolate is still all melty. Oh yes!

The recipe is actually very simple and doesn't contain any butter at all, which is good for those last minute muffin whip ups! There's never time to soften butter in my life! Anyhoo, give it a go, I'm confident you'll love it!

Raspberry and Chocolate Muffins (Inspired by SBA)
Makes 16 standard size muffins
375 grams all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
150 grams granulated sugar
50 grams light brown sugar
1 cup milk, at room temperature
1 Tbs Lemon Juice
½ cup vegetable oil
1 teaspoon vanilla essence
120 grams chocolate, chopped
215 grams frozen raspberries

Preheat oven to 200C degrees. Grease your muffin pans (recipe will make 16 muffins) and set aside.
In a jug, place your milk and lemon juice. set aside for 10 minutes. This will give you your buttermilk!
In a large bowl, whisk together flour, baking powder, salt, and cinnamon until combined and set aside.
In a another bowl, whisk together eggs and sugars until combined. Mix in milk, oil, and vanilla.
Now add your wet ingredients into dry ingredients, throw in your chocolate and mix everything together gently by hand. Try not to overmix or your muffins will end up tough. The batter will be very thick and somewhat lumpy. Lastly, fold in the raspberries.
Spoon batter into muffin tins, filling all the way to the top.  Bake at 200C degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 180C and continue to bake for 25-26 minutes or until done. Use a toothpick or skewer to check. It should come out clean. Allow to cool, if you're patient enough, then devour!


Lemon Poppy Muffins

I was desperate to bake something on Saturday! Sometimes I have those urges. It happens.
The only thing I had on hand were lemons. I had planned to make these lemon muffins ages go, but never got around to it. Dana's recipe is vegan and uses flax eggs. You can of course stick to that if you want it to remain vegan. I chose to use regular eggs as I had many on hand. So here's my version ofher recipe.

Lemon Poppy Muffins
Makes 12 standard muffins
2 eggs
3/4 cup unsweetened applesauce
1/3 cup lemon juice
2 Tbsp lemon zest
1 tsp vanilla
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk
1/4 cup maple syrup
1/3 cup coconut sugar
1/2 tsp sea salt
1.5 tsp baking soda
1 Tbsp poppy seeds
1/2 cup rolled oats
1/2 cup almond meal
1 cup whole wheat flour (I used atta)

Preheat oven to 200 degrees Celsius. Line a standard muffin tin with 12 paper liners, or lightly grease. I greased mine with coconut oil.

Place eggs, applesauce, lemon juice and zest, oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. It will froth up, don't be alarmed, this is meant to happen.
Add flour, almond meal, oats and poppy seeds. Mix until just combined. Try not to over mix as it will make the muffins tough. Your batter should be thicker than average cake batter. It should be good enough to scoop, not pour.
Divide batter evenly between muffin tins and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.