TWD: Blueberry Muffins

This week's Tuesdays with Dorie selection is Blueberry Crumb Cake, chosen by Sihan of Befuddlement. I bought the ingredients for this recipe early last week and was excited to make it. But somehow all of these other baked goods ended up in our house. Cheesecake, brownies, cookies... I don't know where they came from. Actually, that's a lie. I made them. The cheesecake was for a get-together that never actually ended up getting to the get together (long story). And the brownies were for another get-together in which we ended up with leftovers. So there are already way too many baked goods in our house.

I contemplated skipping... but then I remembered my husband's office. I hadn't sent anything to work with him in a while. And the ingredients were just sitting there. How could I not make it? So I decided to make Blueberry Crumb Muffins, instead of the cake. Easier to pass muffins around at work, is what I figured.


So the recipe came together really easily. I made 12 muffins and baked them for about 25 minutes. I had a ton of the crumb topping leftover and it's currently sitting in the fridge. I haven't really figured out what I'm going to do with it, but suggestions are welcome!

And then I started washing all of the dishes. And I'm now on incident number two that involves me bleeding as a result of a TWD recipe. I was very unsuspectingly washing the blade to my food processor when it slipped and sliced open my thumb. Ouch. Ouch. Ouch. I could say ouch a few dozen more times, but I'll spare ya. I've led a fairly boring life when it comes to injuries. I've never broken a bone, never had stitches, and before I gave birth to my son, had never had an overnight stay at the hospital or even an IV. And I had two brothers... so I'm not sure how I managed that. But yesterday I reeeeally sliced myself like never before. I wrapped my thumb up in a towel and held it over my head to try to stop the bleeding. I frantically called my husband saying, what do I do? And then when he really didn't have a good answer, I called my sister who's a nurse and said, what do I do? I think I over-reacted a little. It finally stopped bleeding and I've been applying neosporin like it's going out of style. And I'm pretty sure we're about to run out of band-aids.


But I think I'm going to survive. It's a good thing or else I'd never have gotten to eat one of these DELICIOUS blueberry muffins. Gosh, they're good. Go visit Sihan's site for the recipe. Stat!

TWD: Savory Corn and Pepper Muffins

This week's Tuesdays with Dorie selection is the Savory Corn and Pepper Muffins. I was happy to be making something that wasn't so sweet for a change. The selection was made by Rebecca of Ezra Pound Cake. She'll have the recipe posted on her blog, and you'll also want to stop by her site to see all of the other fantastic treats she has posted.

I went into making this recipe expecting the final product to be pretty typical cornbread. I really like cornbread, so this thought excited me. However, as I added ingredients such as chili powder, jalapeno and red pepper, I knew it was going to be a bit different than basic cornbread. And WOW, it was very different than the cornbread you're probably used to.


I really loved how the flavors came together in this bread. The muffins had a tiny bit of a spicy kick and they tasted SO much better than any cornbread I've ever had. I REALLY enjoyed these and found them to be incredibly easy to make. I'll definitely be making these again - perhaps with a big bowl of chili next time. Yum!

Banana Crumb Muffins

I was perusing the Allrecipes.com website trying to find a breakfast idea for some company I had coming when I came across these. I eyed the blackening bananas on my countertop and said, yep, this is the one. I had everything on hand and didn't even need to buy anything.

These banana muffins are incredibly moist and flavorful. They were really easy to whip up and made 10 plump muffins. The brown sugar topping gives them a little extra sweetness. I have this thing I do when I'm eating something yummy... I save the best part for last so that I can really savor it. That's what you'll want to do with the tops of these muffins. So good! They were so gorgeous coming out of the oven too... puffing up out of the tins. Irresistible!



Banana Crumb Muffins

1 and 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 Tbsp. all-purpose flour
1/8 tsp. ground cinnamon
1 Tbsp. butter

1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with muffin papers.

2. In a large bowl, mix together 1 and 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 Tbsp. flour, and cinnamon. Cut in 1 Tbsp. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.