Big Fluffy Muffins

 

As the Fall settles in, I have been wanting to try out some new recipes while we are all hibernating inside again. I felt like having some muffins, so I found a muffin base recipe. It is a nice, fluffy, moist base that you can add so many flavour combinations to. I tried a basic blueberry muffin, but you can really try anything. Some suggestions are blueberry lemon, raspberry orange, mocha chip, apple cinnamon, banana chip, banana nut, lemon poppy seed, orange, or banana blueberry and those are just a few ideas I came up with. Now I made these muffins thinking that they would be just an average muffin and to use up some of my frozen blueberries that were going to expire so I didn't think to take pictures as I went along. However, they were so good so I'll make them again and make sure to take pictures. 

Basic Fluffy Muffin Recipe:

3 cups of flour

1 cup of sugar

½ tsp. of baking soda

1 tbsp. of baking powder

½ tsp. of salt

1 ½ cups of plain Greek yogurt

2 eggs

8 tbsp. of melted butter

1 ½-2 cups of fresh or frozen blueberries

Preheat your oven to 375 degrees.

Prepare your muffin tins with liners. I did all my muffins big as opposed to mini muffins. It made just over 24.

Whisk the flour, soda, powder, salt, and sugar.

Melt the butter in a glass measuring cup. Cool slightly.

In another bowl, whisk up the yogurt and eggs until smooth and then fold into the dry mix.

Then fold in the butter.

Lastly, stir in the blueberries.

Now it’s time to scoop. Usually I use spoons and scoop my muffins that way but these are supposed to be big fluffy muffins so I used a 1/3 cup and filled those muffin tins up. They may look full but they won’t overflow or cause a mess while baking, I promise.

Put into the oven for about 25 minutes; they may need a few minutes longer. You want them to be golden looking and to be able to insert a toothpick and it to come out clean.

Cool the muffin slightly on a wire rack and enjoy!

These were so delicious. One of the best muffins I ever had. They were so moist and not overly sweet or heavy. I will definitely be using this as my go to muffin base and try adding different things in the future.

Flourless Oatmeal Muffins

It’s time for more muffins! Our focus today is on muffins that don’t contain flour. Nicole has tried some of these out and likes them quite a bit.

Oats are the basis of both recipes that we are going to share with you along with some really yummy other ingredients so that you don’t even notice that they don’t contain any flour!

Pumpkin, Chocolate Chip, and Oatmeal Muffins

1 ¼ cups of milk

1 egg

½ cup of honey

¾ cup of pureed pumpkin

1 tsp. cinnamon

¼ tsp. nutmeg

1 tsp. of vanilla

2 ½ cups of quick oats

½ cup of chocolate chips

First of all preheat your oven to 350 degrees.

Mix the egg, milk, honey, pumpkin, cinnamon, nutmeg, and vanilla in a bowl.

Once all combined, stir in the oats and chocolate chips.

Transfer into silicone muffin pans (you can use regular greased muffin pans if you don’t have silicone).

Bake for 30 minutes or until golden on top.

Cool and enjoy!

Banana Oatmeal Muffins

2 bananas

2 eggs

1/3 cup of maple syrup

¼ tsp. of salt

2 tsp. of baking powder

2 tsp. of vanilla

1 tbsp. of cinnamon

1 cup of Greek plain yogurt

3 cups of oats

1 cup of whole milk

Toppings of your choice (cranberries and blueberries are good)

Preheat your oven to 350 degrees.

In a medium bowl mash the bananas and then mix in the eggs, syrup, salt, baking powder, vanilla, cinnamon, and Greek yogurt.

Now add in the oats and milk and mix well.

Allow the mixture to sit for a few minutes so the oats soak up the liquids. You want the consistency to be like oatmeal.

Line a muffin pan with liners and then pour the mixture into them. Make them about ¾’s full.

Add on your toppings. Push them down into the batter a bit.

Bake for 30 minutes.

Cool slightly before eating.