These blueberry muffins are to die for. They're easy, moist, and perfect when you're just craving something sweet, but not to sweet, in the morning.

Not to mention they went perfectly with our celebration of finishing reading The Wizard of Oz. We've been making a point to make our way through chapter books with Michael, who is eating it up. And when trying to figure out a way to do something special after finishing the book, we decided we'd bake something new.


Because that is our way, isn't it?

As always, I digress.

Here's the recipe you're here for!


Ingredients:
Note: This is a HALVED recipe. If you want 12-18 muffins, double the recipe.
- 1 egg
- 1/2 C sugar
- 1/2 C milk
- 1/4 C olive oil
- 1.5 C unbleached flour
- 1.5 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp vanilla
- 3/4 C blueberries

Directions:

-Preheat oven to 375 and prep your muffin pan as you like (with liners, spray, or both).
- Whisk together your egg and sugar. Next add your milk, olive oil, and vanilla.
- Add your dry ingredients, mixing until completely combined. (Batter is going to be thick. Don't over mix!)
- Gently fold in your blueberries.
- Fill the muffin tin with 1/4 C batter per muffin.
- Bake for 25 minutes or until cooked through.

See what I mean? So easy and you almost always have the ingredients in house. You can also substitute the blueberries with a different berry, or chocolate chips, or anything similar!

I promised you a meatless Quinoa recipe and you're getting these muffins instead! The quinoa didn't turn out quite like I wanted, so it's back to the drawing board with that one. However, these have been tried and proven delicious (thanks to WhatToExpect.Com), so I thought I should still share something with you!

And, no, I'm not pregnant. Since Levi is only about 5 weeks old at this point, I'd say we're waiting a while before deciding if we want to expand our family again.

HOWEVER, I did have two friends inform me (secretly) that they're expecting! They haven't announced that news yet, so I won't spoil it and say who they are, but I will say they're the ones who inspired me to make these muffins. They're going in their Pregnancy Care Packages (which I'm so excited about because they're so much fun to put together). So while I'm collecting the last few items to get those in the mail (and before I share my ideas on that with y'all), here is this recipe!

Lemon-Ginger [Pregnancy] Muffins

Ingredients :

- 1 C Lemonade Concentrate
- 1/4 C Oil (Coconut or Canola)
- 2 Eggs
- 1 tsp Vanilla
- 2.5 tsp Ground Ginger
- 1.25 C Whole Wheat Flour
*You can substitute 1/4 C Flaxseed or Wheat Germ for 1/4 C Flour if you have it handy*
- 1 tsp Baking Soda
- 1/4 C Oats (I used Quick Oats)
- 1 C Grated/Shredded Carrot (I used 3 good-sized carrots for this)


Directions :

- Preheat your oven to 375 and prep your muffin tin with liners/spray.
- Whisk together your lemonade, oil, eggs, vanilla, and ground ginger.
- Add your flour and baking soda to your wet ingredients. Stir until just combined (don't over do it!).
- Fold in your oats, then fold in your shredded carrot.
- Use 1/4 C of batter for each muffin, or fill your tin 2/3rds full for each one.
- Bake for 18-22 minutes depending on your oven.


And, VOILA, you're done! These muffins are yummy for any stage of pregnancy, but they really helped when I was suffering from nausea. The lemon and ginger help your stomach/sickness, and you're getting some good stuff with the whole wheat flour and carrots.

Hello all.

I have a lot of recipes saved that I intend to share with you. I've been so swept up in working on my YA novel and being a wife/mother that I admit you've been neglected. That happens. Sometimes things have to be put aside for a while-- but hopefully I'm making an excellent return to the blogosphere!

In order to do that successfully, I knew I had to start with a wonderful recipe-- so I hope you approve in my choice. I've been procrastibaking a lot (Procrastination- Baking). It tends to happen when I'm writing and working and all that jazz. Luckily, Michael doesn't seem to mind. He loves getting creative in the kitchen with me.

Citrus Tea Muffins


Note: This is a half-batch recipe (it makes six muffins). For a full recipe, make sure to double up!

Ingredients:

MUFFINS:
- 1/4 C butter, softened
- 1/4 C unsweetened applesauce
- 1/4 C sugar
- 1 egg
- 1/2 tsp lemon extract *optional*
- 3/4 C flour (I did 1/2 C unbleached all purpose and 1/4 C whole wheat)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 - 1 tsp lemon zest
- 1/2 - 1 tsp lime zest

OPTIONAL GLAZE/ TOPPING:

- 1/2 C powdered sugar
- Juice from 1/2 lemon
- Juice from 1/2 lime
- 1/2 tsp butter, softened
- 1/4 tsp vanilla

- 1 tsp shredded coconut
- 1/2 tsp lime zest
- 1/2 tsp lemon zest

Directions:

- Preheat your oven to 350 and line your muffin tin/ spray with cooking spray. *Remember this is a half recipe unless doubled*.

- Beat softened butter until fluffy. Mix in your applesauce, sugar, egg, and lemon extract.
- Gradually add your dry ingredients, including your zests.
- Use 1/4 C of mix for each muffin, approximately. Bake for 15 - 18 minutes, depending on your oven. Check with a toothpick to make sure they're cooked all the way through. Remove to baking rack to cool.


-While they're cooling, combine your powdered sugar, citrus juices, butter, and vanilla for your glaze. In a separate bowl, toss together your zests and coconut (if using).
-When the muffins are cool, drizzle the glaze over them, then sprinkle the topping on that. Let sit for a few minutes before serving so the topping stays put.



Recipe adapted from Positively Splendid.

It's Mrs. Healthy Ever After's Birthday! Make sure to visit her site. I positively love all her recipes and posts.

If you couldn't tell, I'm loving lemon this season. It just so happens that Nikki told me lemon blueberry is one of her favorites, so I shipped some of these to her for her special day... and ate the rest myself.

Just kidding. Michael really did help.

Kind of.


Ingredients:

- 1/2 C butter (1 stick), softened
- 1 C sugar (can lesson to 2/3 or 3/4 if desired)
- 1 tbsp of lemon juice OR 1/2 lemon, juiced
- zest of 1 lemon
- 7 tbsp milk
- 2 tsp vanilla
- 1 tsp lemon extract (optional)
- 2 eggs
- 2 C + 3 tbsp unbleached, all purpose flour
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1 C of fresh blueberries

Directions:

- Preheat your oven to 350 and prepare a muffin pan with liners/cooking spray.

- In a small bowl, toss blueberries with 3 tbsp of flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.


- With a handheld or standing mixer, blend your butter and sugar. Add your lemon juice, zest, milk, vanilla, lemon extracted, and eggs. Continue mixing until smooth.

- Fold in your dry ingredients (either pre-mixed or not...I like to save dishes). Make sure you just use 2 C of flour, you already used the 3 tbsp!

- Carefully stir in your blueberries.

- Fill muffin cups with about 1/4 C of mixture.

- Bake for 18 to 22 minutes (depending on your oven), and check with a toothpick to make sure it comes out clean before removing to cooling rack. Recipe makes about 15 muffins.


Recipe adapted from Gimme Some Oven.

I've been dying to do something with Lemon Poppyseed because, well, let's face it-- it's delicious. It's one of my favorite combinations for when it starts to warm up... or I guess I should say for spring and summer, since it's always warm where I am.


Ingredients:

- 2/3 C butter, softened
- 1 scant C sugar
- 2 eggs
- 3 bananas, mashed (I used overripe bananas that I had frozen)
- Juice from 1.5 Lemons
- 1 C unbleached all-purpose flour
- 1 C whole wheat flour
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp salt
- 1 tbsp poppyseeds
- lemon zest from one whole lemon



Directions:

- Preheat oven to 375ºF.
- Line your muffin pan and spray with cooking spray.
- Cream together the butter and sugar with an electric mixer. Add the banana and mix well.
- Add the eggs one at a time, mixing in between each addition.
- Mix in the lemon juice, flour, baking soda, vanilla, salt, poppyseeds, and lemon zest.
- Scoop about 1/4 C into each muffin liner.
- Bake for 18 to 22 minutes, depending on your oven. Remove to cooling rack and let sit for a few minutes before serving.


Recipe molded from Something Swanky.

Here in AZ it's already hitting the upper 80s. Last month we even hit 90, though it's gone done and up again since then. When it's so hot, I don't necessarily feel like baking. I feel more like having fruit and, well, ice cream.

But Michael loves to cook, and he misses it. Juicing and making smoothies doesn't always cut it, and the other day he specifically asked for muffins. I've had this big bag of coconut flakes for a while because I only needed a little bit for a previous recipe and haven't needed it since. Then I thought, what would be better than coconut muffins?


These are super easy to make, and even easier to alter to make them vegan! I was worried Michael wouldn't like them if he saw the coconut sprinkled on top, but I went for it anyway. And wouldn't you know it, he ate two of them (over the course of a day, any way).


Ingredients:

- 1/4 C coconut oil, melted
- 1 egg
- 2 tsp vanilla
- 1/2 C milk
- 1/2 C sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 C unbleached all-purpose flour
- 1/2 C whole wheat flour
- 1 C sweetened coconut, plus extra for sprinkling

Vegan option:

- Use 1/2 C of Coconut Milk
- Nix the egg and add an extra 1/4 C of coconut oil.

Directions:

- Preheat your oven to 350 and prepare your muffin tin with liners/cooking spray.
- Whisk together your coconut oil, egg, vanilla, and milk in a large bowl.
- Add your sugar, salt, baking powder, and flour to your wet mix. Stir until well combined.
- Fold in your coconut. If you want to, you can also add chocolate/ white chocolate chips!
- Scoop your mix into your muffin tin, filling each hole about 2/3rds full. If desired, sprinkle extra coconut on top of your muffins.
- Bake for 18 to 22 minutes, depending on your oven.
- Remove to cooling rack and let sit for a few minutes before enjoying. These are so easy and wonderful to make when you have company or just want a treat!


My favorite things about these muffins is the flavor was just perfect, and they're so moist! My oven has the tendency to overcook things, and even though a couple of them got a little browner than I'd like on the outside, it didn't keep them from being perfect in the middle.

Recipe adapted from Easy Indian Recipes.

This is one of my absolute favorite muffin recipes. Not only are they delicious, but they don't make you feel guilty for eating them because you know they have "good stuff" in them.

Ingredients:

- 1.5 C whole wheat flour
- 1 tsp baking soda
-1.25 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 C butter (1 stick), softened (not melted)
- 1/3 to 1/2 C honey
- 1 egg
- 1 tsp vanilla
1 C unsweetened applesauce
- 1/2 to 3/4 C carrot shreds (I used a cheese grater to do this work!)

Directions:

- Preheat your oven to 350 and prepare your muffin tin by spraying with cooking oil or lining with tins, or both.
- In a large bowl, use an electric mixer to combine: butter, honey, egg, vanilla, and applesauce. Once well mixed, gradually add your dry ingredients (flour, baking soda, cinnamon, ginger, and salt).
- Carefully fold in your shredded carrots.
- Bake for 22 to 25 minutes, checking with a toothpick. Give sufficient time to cool before serving.

Note: Muffins may seems soft or crumbly when warm. If you let them sit for a good amount of time, even as long as thirty minutes, they seem to be better formed and not as soft.

Recipe adapted from 100 Days of Real Food

Guess what? Christmas is ONE MONTH AWAY! Can you believe it? We sang "Go Tell It On The Mountain" yesterday and I was SO EXCITED. I have to admit, every year I end up listening to Christmas music earlier and earlier. But, I mean, come on... who doesn't love Christmas music?

I needed a new muffin recipe. I know, I know. I make a lot of them. I can't help it. Luckily, these are super easy, have little sugar, and are SO YUMMY! I mean, pears in a muffin? If you love pears, you'll love these!


Ingredients:

- 1.25 C pears, chopped
*Note: My pears were REALLY ripe... as in I needed to do something with them, fast. It made the muffins really moist and I loved it that way. I haven't tried it with unripened or not-overly-ripe pears, but I have a feeling they'd be yummy no matter what!*

- 1/4 C milk
- 1 egg
- 1/2 C unsweetened applesauce
- 1/2 C brown sugar (unpacked)
- 1.5 C whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon

Directions:

- Preheat your oven to 400. Prepare your muffin pan with liners, cooking spray, or both!
- Whisk together your milk, egg, unsweetened applesauce, and brown sugar.
- Stir in your flour, baking powder, salt, and cinnamon until well combined. It shouldn't be ridiculously thick, but since you're using whole wheat flour it will be thick-ish.
- Fold in your pears.
- Scoop in your muffin tin filling 2/3rds the way full. Bake for 18 to 20 minutes. Should make exactly 12 muffins!


Michael absolutely devours these. It doesn't surprise me because the kid LOVES pears. The reason we had so many that were too ripe was because he went on a clementine-kick for a while.

Happy Monday!

It's beginning to feel a lot like fall around here! I was so excited when my friend (who just happens to be about 11 weeks along) told me she was craving apples. Of course this meant for our get together I was going to make her a new recipe! (Something tells me she might have known that....)

These muffins truly are easy. I used applesauce along with chopped apple to help get a true fall-flavor going. Molded from The Comfort of Cooking's Apple-Pumpkin Muffins. I was so excited for these. Pretty sure I will be making them A LOT this fall... although I'd like to change a few things to make them vegan (promise that will be posted once I do it)!

Ingredients:

- 1.5 C whole wheat flour
- 1/3 C brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla
- 2 eggs
- 1.5 C unsweetened applesauce
- 1/4 C oil (I don't think you HAVE to have this, but it does make them more moist)
- 1 small apple (I used GALA), chopped
- 3/4 C oats
- 1/4 C wheat germ *optional*
- 1/2 C to 3/4 C raisins

Directions:

- Prepare a muffin pan with paper liners and/or cooking spray and preheat your oven to 350.
- Mix together your brown sugar, applesauce, oil, eggs, and Vanilla.
- Mix in your flour, spices, baking powder, baking soda, and salt. If you're putting in wheat germ, add this as well.(You can pre-mix your dry ingredients if you want to, but I tend to not to save on dirty dishes.)
- Fold in your oats, then your apple. Lastly, add your raisins.
- Bake for 20 to 25 minutes (mine took closer to 25 minutes). Remove from the oven and let cool a bit before devouring.


TA-DAH! If you're pregnant and craving some apples, this is the recipe for you! OR if you just LOVE apple recipes in general... ya know... either way.


Friends, please take time to remember what happened twelve years ago today and say a prayer for all those affected then and now by the events of September 11, 2001. We will never forget.

HAPPY JULY!
I know. The title is a mouthful. But you won't mind once you make these! Are you sensing a trend? The last muffin recipe I posted was Banana Coconut. What can I say. Now that I have coconut and coconut oil in the house... the options are endless!

Ingredients:

- 3 tbsp coconut oil, melted
- 1/2 c applesauce
- 1/4 c honey
- 1 C milk [vegan options include coconut, almond, soy, etc!]
- 1 C whole wheat flour
- 1/4 tsp salt
- 2 tbsp baking soda
- 1 C oats
- 1 C diced/cut up strawberries
- 1/2 C coconut flakes


Directions:

- Preheat your oven to 375 and prepare your muffin pan with liners/cooking spray.
- Whisk together the first four ingredients (coconut oil, applesauce, honey, and milk). Fold in your flour, baking soda, and salt.
- Stir in your oats. Then add the strawberries and coconut. Do not over-mix.
- Use 1/4 C or so of batter for each muffin.
- Cook for 18 to 24 minutes. Check with a toothpick. When it comes out clean (no batter-- strawberry juice an exception), they're done!

Super easy and delicious. Michael was excited to have another muffin recipe to try.


Want more vegan muffin recipes? Check these out!

Banana Coconut Muffins

Mystery Muffins

Banana Chocolate Chip Muffins

Veggie Muffins

I just had to bake something. I couldn't stay away that long. So it had to be relatively healthy.

I adapted this recipe from The Shrinking Kitchen. Which, if you've never visited their site, you need to. It's pretty much amazing.

Ingredients:

- 4 VERY ripe bananas, mashed
- 1/2 C wheat germ
- 1/2 C all-purpose unbleached flour
- 1 C whole wheat flour
- 2 tsp baking soda
- 1/2 C unsweetened applesauce
- 2 tbsp honey
- 3 tbsp coconut oil (melted)
- 1/2 C unsweetened coconut flakes

Directions:

- Preheat your oven to 350. Prepare your muffin pan with liners/spray.
- Mix together your bananas, applesauce, honey, and coconut oil.
- Stir in your dry ingredients If you want to pre-mix your wheat germ, flours, and baking soda you can. I always tend to skip that step.
- Fold in your coconut flakes.
Note: Adding chocolate chips could make these extra sweet and yummy!

- Bake in the oven for 12 to 16 minutes. Check with a toothpick to make sure they are cooked all the way through.

Enjoy! Michael certainly did.

Want more vegan recipes? Check these out!

Vegan Brownies

Vegan Veggie Muffins

Vegan PB Oatmeal "Chocolate Chip" Cookies

Vegan Banana "Chocolate Chip" Muffins

Hello blogging world! I know, I know. It's been a while. I'm sorry. Sometimes life gets the best of me and it takes all of me to get the laundry done and be the places I need to be. Thank goodness this upcoming week is slow of pace. That means I get to pay more attention here and hopefully catch up!

So, what you're here for. This AH-mazing recipe!

Coffee Cake Muffins

Ingredients:

- 1/2 C brown sugar
- 1.5 tsp cinnamon

- 2/3 C sugar
- 1/4 C butter, softened
- 2 eggs
- 1 C low-fat sour cream
- 2 tbsp water
- 1.5 tsp vanilla
- 1 3/4 C all-purpose, unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt

- 3 tbsp powdered sugar
- 2 tbsp fresh orange juice

Directions:

- Preheat oven to 400. Prepare your muffin pan with liners and/or cooking spray.
- In a small bowl, mix together your brown sugar and cinnamon. Set aside.
- Beat butter and sugar together. Add your eggs and mix until well blended.
- Add your sour cream, water, and vanilla.
- Gradually add your flower, baking powder, baking soda, and salt. Mix until just blended together.
- Take 3 tbsp of your brown sugar/cinnamon mix and put it in another bowl. Pour the remaining into your batter. Use a spatula or wooden spoon to mix it-- but don't over blend. You want to be able to see your sugar mixture (as pictured).
- Fill your muffin tin with about 1/4 C to each (a little less if possible). Sprinkle brown sugar/cinnamon mixture on top of each muffin (should make around 20 muffins).
- Bake for 25 minutes. Check with a tooth pick to see if it comes out clean with no batter, and go from there if they aren't done after 25 minutes.
- While the muffins are cooling, mix together your powdered sugar and orange juice. Drizzle over muffins (after they have cooled for at least ten minutes) as evenly as possible.

These are perfect if you have a brunch or morning function to attend and need to bring something to share!

This recipe was adapted from Myrecipes.com

Happy Monday!

I made these muffins for the same event I made the Strawberry Cream Cheese Scones. I was blessed to have a few leftovers, since this recipe made a few more. Mr. Michael was very pleased, too, since he absolutely loved them. It's basically chocolate covered strawberries in muffins.
Who wouldn't love that?

Ingredients:

- 1.25 C unbleached, all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 C sugar
- 1/4 C brown sugar
- 1/2 C unsweetened applesauce
- 1 egg white
- 1/2 tsp vanilla
- 1/2 C strawberries, chopped
- 1/2 C (mini) semi-sweet chocolate chips

Directions:

- Preheat your oven to 350. Prepare (mini) muffin pan with liners and/or cooking spray.
- Whisk/mix together your sugars, applesauce, egg white, and vanilla. Add your dry ingredients (flour, baking soda, cinnamon--best if pre-mixed in separate bowl).
- Once everything is thoroughly combined, fold in your strawberries and chocolate chips as gently as possible.
- Use one (heaping) tablespoon for each mini muffin, or 1/4 C for each regular muffin.
- Bake for 18 to 20 minutes (mine took exactly 18). Transfer to cooling rack for a few minutes before devouring.
- Muffins will keep in airtight container for about a week (though they do get rather sticky).


This recipe was molded from Sally's Baking Addiction.

Print out comes from eighteen25.com.

Happy Valentine's Day!
I find it mildly humorous that I had dozens of posts for this holiday planned out in my head and only ended up posting two (including this one). Ah, well. Life tends to be busier than planned-- always.

Hubby and I celebrated this wonderful holiday a bit early. Today Michael and I are taking it easy, going about our usual routine. However, he was spoiled with a new delicious muffin recipe for breakfast,
I had one of these pretty awesome scones,
and we will probably have one of these amazing cookies later.

Michael also got Where the Wild Things Are as his gift from Clark and me. I still can't believe we didn't get that book for him until now. And yes. He loves it.

Life has been pretty crazy but I've been taking in the cuddles. Michael was sick for the past week and I kind of feel like I'm getting something. I'm desperately trying to fight it off with airborne and plenty of rest.

Michael and I took a two hour nap yesterday, which is really uncommon. Usually I use nap time to get things done on my end, which results in him only sleeping for about 30 to 45 minutes. I think we both really needed it. Never mind that it was a late-afternoon-nap which resulted in a late-bedtime. It was needed. And I just love snuggling with him-- especially now that we're planning on finally starting to move him to his own bed. I have no exact date as an end goal. We're going to take it at his pace using the No-Cry Sleep Solution as our guide.

By the way, I was looking back on Michael's pictures from February last year (when he was five months old) and just about melted. When on earth did my child get so big?


OK, enough with pulling the time-flies-so-quickly-it's-insane moment. What are your plans for today? I hope it's filled with love (and chocolate... lots and lots of chocolate)!


All new recipes will be posted through out the next week. Sorry for the delay!