Blueberry Struessel Muffins with Lemon Glaze

These are super yummy, and very little extra effort to turn into something more than just your regular muffin. I usually use frozen blueberries, but since you can find them at the store right now I used fresh and it made a huge difference, so yummy! Parker must have even enjoyed them because he took a bite out of half of them, little stink! I switched out some of the flour for whole wheat flour and did half brown and half regular sugar (long story of why, but I was trying to heatlhy them up a little and keep them still yummy:) Anyway either way you decide to make them, these are delicious!


1 3/4 cups fresh blueberries
3 cups unbleached all-purpose flour (I did 1 c. white and 2 c. wheat)
1 cup sugar
1 tablespoon baking powder
1/2 cup unsalted butter
--chilled and cut in 1/2" cubes
2 large eggs -- beaten
1 cup evaporated milk
1 teaspoon grated lemon zest
2 tablespoons unsalted butter
---For The Glaze---
3/4 cup powdered sugar
1 1/2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Place rack in middle of oven. Combine flour, sugar, and baking powder in large mixing bowl. With pastry cutter or hands mix in butter until it resembles a course meal. Remove 1 c. for struessel topping. At this point I actually added my blueberries into the flour so the blueberries wouldn't dye the whole batter purple, if you don't care then just add the milk and eggs and stir in blueberries and zest. Do not over mix. If you make it like I did, I mixed the milk and eggs in another bowl then added it to the flour along with the zest, again don't over mix. The batter will be slightly lumpy but that's ok. Grease muffin tin and fill each one 2/3 of the way full. Take your reserved flour mixture and add 2 T. melted butter making struessel. Top each muffin with about a teaspoon full. Bake for 20 minutes. In the meantime combine powdered sugar and lemon juice to make glaze. When muffins are done allow to slightly cool and remove from pan and drizzle glaze over muffins.

A-Mazing Coconut Bread

So again I didn't get a chance to take a picture of this before it was all gone:( I brought this to my cooking group this month, the theme was favorite recipe and this recipe quickly came to mind. I'm not sure if you can even consider this "bread" it's closer to a cake because it's super sweet. This is no different than making a banana bread, except you pour a sugar glaze over the top and allow to sit for 3 hours (trust me it's worth the wait I promise!!) Just be careful this stuff is super addicting and can be eaten too quickly to admit:) Enjoy!

4 eggs
2 c. sugar
1 c. oil
2 t. coconut extract
3 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
1 c. buttermilk-gotta go for the real stuff..I tried to substitute it yesterday and it didn't work nearly as well
1 c. coconut
1 c. chopped nuts - optional (we prefer it without and I actually like nuts, but it's just a preference)

Glaze
1 1/2 c. sugar
3/4 c. water
3 Tb. butter
1 t. coconut extract

Beat eggs in large bowl. Add sugar, oil, and coconut flavoring until mixed thoroughly. In separate bowl sift together flour, salt, baking soda, and baking powder. Add half of flour mixture to sugar and mix well. Add half your buttermilk to sugar mixture and mix. Repeat process until no more flour or buttermilk. Stir in coconut and nuts. Pour into 2 well greased bread pans. Bake at 325 for 40 minutes ( I had to cook mine closer to an hour, I'm not sure if that is based on my mom's oven or just the recipe so check it after 40 minutes if it's still really doughy cook another 15 minutes or until toothpick comes out clean) In a small saucepan bring the water, sugar, and butter to a boil stirring constantly until sugar is completely dissolved. Remove from heat and add coconut flavoring. Slowly pour over hot bread and allow to sit for 3-4 hours. Don't panic if it takes a minute to come out of the pan it's awfully sticky with all that sugary glaze:P

Chocolate Chip Pancake Muffins

As I write this me and Parker sit here eating these yummy little muffins. I found this recipe on Bakerella.com which is the same site to find those cakeballs. Anyway these are super yummy, like little bite size chocolate chip pancakes, so if you want something new and fun for breakfast try these little muffins!

1 c. flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 T. sugar
2/3 c. buttermilk- If you don't already know you can make your own buttermilk by adding 1 t. of lemon juice or vinegar for every cup of milk so for this you would use 2/3 t. vinegar or lemon juice and just let it set for a few minutes
1 egg
2 T. pure maple syrup- I didn't have this so I just used regular syrup and it worked fine
2 T. melted butter
1/2 c. chocolate chips

Whisk together the first 5 ingredients. Then in the same bowl add all the remaining ingredients except chocolate chips. Mix just until moist, don't over mix. Stir in chocolate chips. So the only bummer with these muffins is that it requires a mini muffin tin otherwise I think in a regular sized muffin tin the chocolate chips would cook too long and melt. Fill each muffin tin 3/4 the way full. Cook at 350 for 8-9 minutes. Serve with syrup! Makes about 24 mini muffins.

Coconut Banana Bread with Lime Glaze

So I just barely got done making this and yum! This is another recipe from ourbestbites.com so delicious so check it out http://www.ourbestbites.com/2010/04/coconut-banana-bread-with-lime-glaze.html