Blueberry Streusel Muffins

I love blueberry muffins in the morning for breakfast! Especially homemade muffins. I love sitting down with a fresh cup of my favorite vanilla chai and a muffin some mornings as the day is getting started. I am excited to share this easy recipe with you. These blueberry streusel muffins are great for a weekday grab and go breakfast. They are great for a snack and even nice enough for a dessert.

A tasty and moist muffin with bursts of blueberry goodness, topped with a yummy cinnamony streusel topping.

Blueberry Streusel Muffins

Ingredients:

2 c. flour
1 1/2 tsp. Clabber Girl baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla extract
1/2 c. milk
1/4 c. plain yogurt
1 c. blueberries

Streusel Topping
1 c. sugar
2/3 c. flour
1/2 c. butter
1 tsp. cinnamon

Directions:

In a medium bowl, prepare streusel topping by combining all the ingredients and mix together with a fork to get a crumbly texture. Do not over mix. Set streusel topping aside.
In a large bowl, add the butter and sugar. Beat together to a cream. Add the eggs, vanilla, milk, and plain yogurt. Beat the mix all together well. Add the flour, baking powder, and salt. Continue to beat the mixture together well. Stir in the blueberries. Prepare the muffin pan by greasing using a cooking spray or lining with paper muffin liners. Divide the batter evenly between the muffin cups. Heavily sprinkle each muffin cup with the streusel topping. Bake at 350° F. for 25 minutes. When muffins are done, cool in the muffin pan for a few minutes before removing. Then cool the rest of the way on a wire rack. Recipe makes approximately 2 dozen muffins.

Chocolate Loaf Cake, A Rumford Complete Cookbook Recipe

Need an easy recipe to bake and take? This Chocolate Loaf Cake recipe is great for that! I made it the other day for a snack carry in I attended and it went over well.

Simply mix everything together, bake, cool, slice and you’re done!

This cake is light, fluffy and moist!

One slice of the loaf is perfect for like chocolate fix too!

The Chocolate Loaf Cake recipe is on page 135 of the Rumford Complete Cookbook. Below is a copy of the recipe.

Chocolate Loaf Cake Recipe Original

Here is my version:

Chocolate Loaf Cake

Ingredients:
1 1/2 c. sugar
1/2 c. butter, room temperature
2 eggs
1 c. milk
2 c. flour
2 tsp. Rumford Baking Powder
1 tsp. vanilla extract
2 chocolate squares

Directions:
In a large mixing bowl beat one cup of the sugar with the butter to bring to a cream. Add the eggs, 1/2 of milk and vanilla. Mix together well. Add the flour and baking powder to the mixture and beat them into the other ingredients. Set aside.
In a small saucepan, add the remainder of the sugar and milk and the chocolate squares. Cook until chocolate is dissolved, stiring occassionally. Add the chocolate mixture to the cake batter and beat together well.
Bake in a loaf pan at 350° F. for 1 hour.

After cooling, you can also add your favorite frosting!

Top 3 Biscuit Solutions to your #BakingFail

We’ve asked our culinary team to weigh in on the reasons biscuits don’t turn out right.

Biscuit Fail Pinterest#BakingFail 1: I could build a house with my biscuits! They’re just too hard.

This is a common problem, with several simple solutions:

  • Do not over knead dough
  • Use less flour on your work surface when kneading
  • Test your oven calibration with an oven thermometer
  • Reduce oven heat or bake time
  • Line baking trays with parchment paper

#BiakingFail 2: My entire baking tray morphed into one giant, shallow biscuit. How do I keep my biscuits from spreading?

When biscuits spread too much, it can lead to one giant mess! Our expert advice will help get your #bakingfail sorted out:

  • Cut butter into flour mixture until it forms pea sized pieces of dough
  • Preheat the oven
  • Use butter instead of margarine
  • Measure milk or buttermilk precisely
  • Chill dough in the refrigerator before baking

 

#BakingFail 3: My biscuits have the perfect shimmer of light brown on top, but the bottoms are burnt to a crisp.

Burned bottoms can ruin the flavor of a biscuit! Try these #bakingfail solutions:

  • Position oven rack in the middle
  • Line baking trays with parchment paper
  • Rotate tray halfway through baking
  • Test oven temperature with an oven thermometer

Lemon Blueberry Bundt Cake

Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!

In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.

Lemon Blueberry Bundt Cake 

Ingredients:
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries

For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
lemon zest

Directions:
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.

Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.

You can’t help but smile when enjoying this cake!
Enjoy!