Category: Muffins (Page 1 of 4)

Peach Blueberry Muffins

August 22, 2025 / Jenny / 0 Comments

Why not pair two of summer’s favorite fruits in these simply delicious muffins?Peach Blueberry Muffins work great as part of breakfast or as a tasty snack. These muffins are subtly sweet and moist, showcasing the sunny flavor of peaches and the tart juicy blueberries. And the beauty of muffins is that they are very portable and easy to pack for when you’re on the go.

The peach crop in Michigan must be going well this year because the local peaches I have tasted so far this summer have been juicy and flavorful! I added blueberries to the peaches because that is one of my favorite summer combinations of fruit, and we have a freezer full of recently-frozen blueberries that a friend brought us from South Haven, Michigan. It is such a genuine pleasure to enjoy these gems when they are in season.

Apple Cider Muffins

October 21, 2016 / Jenny / 12 Comments

Capture the feeling and flavor of fall with these rich, moist apple cider muffins. Full of good ingredients, like chopped apples, cinnamon, ground rolled oats, and apple cider, these muffins are as nourishing as they are delicious! They taste kind of like a healthier version of those delicious apple cider doughnuts you can get at your favorite cider mill. Grab one for breakfast or pack one in your lunch and enjoy! And don’t forget how good your kitchen will smell as they are baking!

I adapted this recipe from a blueberry muffin recipe I found years ago in Real Simple Magazine. Over the years I have changed and substituted things, as our tastes and choices have evolved. The original recipe calls for orange juice and blueberries, but since we are currently in the midst of a beautiful fall, I wanted to reflect the season. Adding chopped apples instead of blueberries and the apple cider instead of the orange juice takes these muffins to a new level of deliciousness. And what are baked apples without cinnamon? Of course I had to add cinnamon.

The fall color around here is so beautiful, and I’m not sure we have even reached the peak of the color yet, since there is still quite a bit of green out there. I hope you all have a great weekend, and hope you get a chance to get out and enjoy the glorious colors. My son has two soccer games and we have out-of-town friends and my ex-pat cousin and her sons coming into town, so we will have lots of chances to savor the season. I am so looking forward to all of it! But now I must clean my neglected house! At least it smells really good in here, like apples and cinnamon. These muffins are wonderful. I hope you give them a try! I am sharing a plate over at Angie’s Fiesta Friday, co-hosted this week by Elaine @ foodbod and Michelle @ O Blog Off.

Apple Cider Muffins

Servings: 12 muffins
Time: about 20 minutes of prep time and about 22 minutes of baking time
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Ingredients:

1 and 3/4 cups unbleached all purpose flour
1 cup of old fashioned rolled oats
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1 cup of plain Greek yogurt (if you don’t have plain, flavored Greek yogurt works too!)
1/2 cup of packed brown sugar
3 tablespoons of unsalted butter, melted
1/4 cup of fresh apple cider
1 large egg
1 and 1/2 cups of apple, peeled and finely chopped (about 2 medium apples)

Directions:

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or line it with paper baking cups.

In a blender or food processor, combine the flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Pulse until the oats are finely ground and everything is combined.

In a large mixing bowl, whisk together the yogurt, brown sugar, melted butter, apple cider, and egg. Stir until well combined. Gradually add the flour/oat mixture to the wet ingredients. Stir with a wooden spoon until well incorporated and a batter forms (do not overmix). Fold in the chopped apples.

Spoon the batter evenly into the muffin cups. Bake in your 375 degree oven for 22 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Let cool for 5-10 minutes before removing the muffins from the tin. Enjoy!

Classic Blueberry Muffins

March 29, 2016 / Jenny / 4 Comments

With just a few basic ingredients, these blueberry muffins come together quickly and easily, offering that classic blueberry muffin taste that is so comforting and sweet, with a hint of zing from some lemon zest. This recipe works with fresh or frozen blueberries, so you can make these crowd-pleasing treats at any time of the year. Plus your kitchen will smell amazing as they are baking!

Last weekend, we had a cherished (and rare, these days) lazy Saturday morning, and I asked the kids if they wanted blueberry muffins for breakfast, since we had some blueberries in the freezer. Yes, they definitely wanted them. “But,” said my daughter, “can you not make them too healthy this time?” Oh…by healthy, I guess she was referring to the wholesome blueberry muffins I sometimes make, which are really tasty, but are more crunchy, (probably more nutrient-rich), and less like cake.

Well, it’s all about balance in life, so I indulged her and made these yummy, fluffy, and classically delicious blueberry muffins. And yet they are not really unhealthy, much healthier than some muffins, in that they are homemade, with high quality ingredients, including fruit, and no preservatives. And we enjoyed every last one of them! If you are looking for a basic, simple, reliable, and delicious recipe for blueberry muffins, this is a great one. Even better when you can enjoy them warm, right out of the oven, in a warm, cozy room or on a sunny porch.

The recipe I use for these muffins is based on one from my well-loved Better Homes and Gardens New Cook Book, Tenth Edition, that I have had for many years. The only thing I change when I make these, is that I use melted butter instead of cooking oil, because I really like the flavor of butter from grass-fed cows. Frozen blueberries work great, when fresh ones aren’t available. And the lemon zest adds a great blast of flavor, which we really appreciate. If you don’t like lemon, you can certainly leave that part out.

We are getting closer and closer to feeling like spring here. The temperatures have been warm and cold, changing almost daily, but those warm days feel so good. And the colors outside are starting to brighten. The sunlight is more vivid, the grass is starting to turn a fresh, bright green, and the daffodils are starting to bloom. I hope you are all having a great week!

Classic Blueberry Muffins

Servings: 12 muffins
Time: about 15 minutes prep time, and about 20 minutes baking time
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Ingredients:

1 and 3/4 cups of all-purpose, unbleached flour
1/3 cup of sugar
1/4 teaspoon of salt
2 teaspoons of baking powder
1 egg, beaten
3/4 cup of milk
1/4 cup of unsalted butter, melted
3/4 cup of blueberries, fresh or frozen
1 teaspoon of finely grated lemon peel (lemon zest), optional

Directions:

Preheat your oven to 400 degrees Fahrenheit. Lightly grease a muffin tin, or line with paper baking cups.

Heat the butter in a small pan on the stove until just melted. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center of the bowl. In a medium bowl, combine the egg, milk, and melted butter. Pour the wet ingredient mixture all at once into the well in the center of the dry mixture bowl. Stir until all the ingredients are just combined. The batter will be a little lumpy. Fold in the blueberries and lemon zest, and stir gently until just combined. Spoon the batter evenly into the 12 muffin cups. Bake at 400 degrees for about 20 minutes, or until the muffins are golden. Remove the muffins from the tin to cool. Serve warm. Enjoy!

This recipe is adapted from the Better Homes and Gardens New Cookbook, Tenth Edition.