Blueberry Buttermilk Breakfast Muffins

I have been pretty busy for this last week, I am in the process of making my husbands halloween costume and it is coming along great! I know, I am starting really early but I am just really excited! I love halloween! It is my favorite holiday, I love dressing up, I love all the sweets (thus my baking blog), I love all of the scary stuff!

I am going to start doing some halloween baking tutorials soon, so stay tuned!

But for now, here is a delicious blueberry buttermilk breakfast muffin!

Blueberry Buttermilk Breakfast Muffin
Adapted from Alexandra Cooks
Yield about 8 Muffins or 1 (9") Square Pan

1/2 Cup    Butter, room temp
Zest from 1 Large Lemon
3/4 Cup + 2 Tbsp    Sugar
1    Egg
1 Tsp    Vanilla
2 Cups    Flour (keep 1/4 cup out to mix with the blueberries)
2 Tsp    Baking Powder
1 Tsp    Salt (omit if using salted butter)
2 Cups    Blueberries
1/2 Cup    Buttermilk

Mix together the butter, lemon zest, and sugar.

(doesn't this look yummy?!)

Add the vanilla and egg, mix until combined.

Toss the blueberries with 1/4 cup of flour.

With just a spatula, mix in the flour, baking powder, and salt (if using), and the buttermilk.

*I messed up at this point, the original recipe says to mix in the dry mix (flour, salt, baking powder) and the buttermilk alternating, I did not do this and mine came out perfectly fine, just a little bit small, because I under filled my liners. You can try either way.

Mix gently, so you don't crush the blueberries.

Fill the liners with the batter, the batter is not runny, it is a thicker batter. Sprinkle a little bit of sugar on each one.

Now I filled 12, but as you can see below they turned out small, I think that if you do 8, they will be nice and big.

Bake at 350F for about 15-20 min, toothpick inserted into center should come out clean. 

Enjoy!

Yellow Cupcakes

I have made a bunch of different flavors of cakes from scratch but I don't think I have ever made a yellow cake. So, I went out searching for a yellow cake that sounded delicious and this is what I found. This recipe came out of a McCalls Cookbook from 1910! I couldn't wait to try such an old recipe. It is a one bowl yellow cake, which is awesome since a lot of recipes I was finding were very time consuming, separating the eggs...etc... What I wanted was a quick, yummy, fluffy yellow cake and that is exactly what I got!

So, as you can see at the bottom of the page I did not frost mine. It is such a versatile recipe that's not too sweet that I...used it as a muffin for chili! I wanted to see if it would taste good together and it did, although I would probably omit the vanilla if I were going to use it for chili again, I might even add some corn to it to make it more of a corn bread.  I will make another post on my adventures in making this recipe a corn bread recipe. So, here I present to you a delicious (in my opinion) yellow cake, frost it with classic chocolate frosting, vanilla frosting, powder sugar, whipped cream....Or you can do like I did and eat it with some homemade chili!!

Yellow Cake:
Yield: 1 (8") Cake (or about 16 Cupcakes)

2 Cups    A.P. Flour
1 1/4 Cups    sugar
1 Tbsp.    Baking Powder
1 Tsp.    Salt (omit if you use salted butter)
1/2 Cup    Butter, soft but not melted
1 Cup    Milk
1 Tsp.    Vanilla Extract
2    Eggs

Sift together the flour, sugar, baking powder, and salt (if used)

Add in the butter, milk, and vanilla. 

*I used almond milk because I ran out of regular.*

Mix on medium speed for 3-4 min.

Add eggs, mix on medium speed for 3 min.

*I only made a half recipe so that is why you only see one egg here*

Batter should be pretty smooth.

Now you can either spoon 1/4 Cup into each cupcake tin like here, or you can grease and flour (2) 8" Cake pans and divide the batter evenly. I was only able to get 8 cupcakes out of a half recipe. Bake at 350F for 30-35 mins. Let cool in pan for 10 min then place onto a cooling rack. 

Enjoy!