Blueberry Muffins

Oh blueberries - how do I love thee? Let me could the ways: in my yogurt, in my bread, and in My Muffins! I went to the store the other day and the had blueberries on sale, tons of them, and they were as big as marbles! I HAD to bake and muffins were the obvious choice. So here's what I made, they were super yummy and the blueberries burst in your mouth, plus the cinnamon and nutmeg are a unique addition. Make them at your next brunch!

Prep time: 20min - Cook time: 25min - Makes 16-18 muffins

Ingredients

   12 tbsp unsalted butter, room temperature

   1 1/4 c sugar

   1/4 c light brown sugar

   3 large eggs, room temperature

   2 tsp vanilla extract

   8 oz light sour cream

   1/4 c fat free milk

   2 1/2 c flour

   2 tsp baking powder

   1/2 tsp baking soda

   1/2 tsp cinnamon

   1/4 tsp ground nutmeg

   1/2 tsp salt

   1 pint fresh blueberries

Instructions

   1. Preheat oven to 350 degrees. Place 16-18 paper muffin cups in muffin tins.

   2. Cream butter and sugar together in a stand-up mixer with the paddle attachment, until light and fluffy, about 3 minutes.

   3. With mixer on low speed, slowly add eggs, vanilla extract, sour cream and milk.

   4. In a separate bowl, whisk dry ingredients together until fully combined.

   5. With mixer still on low, slowly add dry ingredients to wet ingredients until just combined.

   6. Turn mixer off. Using a spatula, fold in blueberries until evenly distributed within the batter.

   7. Spoon batter into muffin cups, filling cups nearly to the brim.

   8. Bake 25 mins, or until tops begin to brown and a cake-tester comes out clean. Let cool on a baking rack. Serve warm.

Lemon Cranberry Cream Cheese Cookies

These cookies are so light and refreshing, the perfect summer cookie!They are are very fluffy cookie.

 

They can be made with dried cranberries or fresh blueberries, just make sure you're careful with the blueberries so they don't "pop".

Also when you're adding the cream cheese to the center of the cookie, lightly flour your fingers between every 2 cookies or so otherwise they stick to you!

Ingredients:

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup dried cranberries or fresh blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in your fruit of choice. Refrigerate the dough for about 20 – 30 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy! Makes about 2 dozen cookies