Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries
White Chocolate chips

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil, egg and buttermilk. Mix this with flour mixture mixing just until combined. Fold in blueberries and white chocolate chips. Fill muffin cups or mini muffin cups right to the top. Bake 20-25 minutes for regular muffin size and 10-12 minutes for mini muffins.

Variation: instead of using white chocolate chips top the muffins with a crumb topping before baking: To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
OR: take out white chocolate chips and crumb topping and just have plain, delicious blueberry muffins!!!!

Blueberry Cinnamon Muffins

I love muffins! I love them for breakfasts and snacks! I love to try new recipes and this one from the RecipeGirl was a winner for me! I used fresh blueberries.... Sorry about the poor picture quality... I am still working on my camera skills, but I think you can get the general idea....

1/4 c. regular oats

2 T. brown sugar

1 t. ground cinnamon, divided

1/4 c. butter softened

1 c. granulated sugar

1/2 c. egg substitute ( or 2 eggs )

1 t. vanilla extract

2 c. all purpose flour

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 1/4 c. lowfat buttermilk ( to make your own buttermilk just add 1 T. regular vinegar to each 1 c. of milk and let it sit for a minute - for this recipe, I just made 2 c. worth and then measured out 1 1/4 c. when i was ready to use it...)

1 c. fresh blueberries

Preheat oven to 350*. Spray muffin pans with cooking spray. Stir together oats, brown sugar, and 1/2 t. cinnamon; set aside. Beat butter and granulated sugar with an electric mixer until fluffy. Add eggs and beat just until blended. Stir in vanilla. Combine all purpose flour, baking soda, baking powder, salt, and remaining 1/2 t. cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. (hint: if you mix about 1 t. flour in with the blueberries before you stir them in, they won't sink to the bottom of the muffin mix). Spoon batter into muffin pans, filling 2/3 full. Sprinkle evenly with oat mixture. Bake 15-20 minutes or until tops are golden. Cool muffins in pans for 5 minutes; remove from pans and cool on a wire rack. Makes about 15 muffins.

Orange muffins with Brown Sugar Glaze

I got this recipe from "the pioneer woman cooks" website. Really yummy!

1 c. sugar
1 c. butter, softened
2 eggs
1 c. buttermilk (if you don't have buttermilk, add 1 T. vinegar to 1 c. milk)
1 t. baking soda
2 c. sifted flour
grated rind of 2 oranges
juice of 2 oranges
1 c. brown sugar

Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda into buttermilk; pour in mixing bowl. Add 2 c. flour and orange rind and mix together well. Fill mini muffin pans (regular ones work, too) 2/3 full and bake for 12-17 minutes, until light golden. Remove from oven.

Combine 1 c. brown sugar with the juice from the 2 oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm.