Blueberry Lemon Coffee Cake Muffins

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Friday, July 11, 2014

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Most people know today, July 11th, as free Slurpee day, but did you know that it’s also National Blueberry Muffin Day? I swear every food has its own day. It’s exhausting trying to keep up, but luckily I have Krusteaz to remind me! They sent over a box of their Wild Blueberry Muffin Mix so that I could celebrate the day with them.

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The box came with a can of blueberries, rather than having dehydrated ones in the dry mix. That’s the first time I’ve ever seen anything like that. It was just as easy to work with and made me feel like I was making something a little more “homemade.”

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I doctored up the muffin mix with a recipe that I found on Krusteaz’s website. Instead of using lemon flavored yogurt, I used real lemons. My parents have a lemon tree growing in the backyard that is overflowing with ripe lemons right now. The last time I came over, my dad tried to hand me a grocery bag full of lemons to take. Since it’s just me and my DF, I settled with six.

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These muffins are bursting with lemon flavor, the blueberries taste fresh, and the greek yogurt that I used made the muffins extremely moist.

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I’m always up for a streusel topping.

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Blueberry Lemon Coffee Cake Muffins

Ingredients

  • 1 package Krusteaz Wild Blueberry Muffin Mix
  • 1/3 cup milk or water
  • 2 eggs
  • 1/2 cup greek yogurt
  • zest of 1 large lemon
  • 2 tablespoons lemon juice
  • 1 can blueberries, drained and rinsed (enclosed)
  • Topping:
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter or margarine, cold

Directions

  1. Preheat oven to 350°F.
  2. For Coffee Cake: In medium bowl, blend together muffin mix, milk or water, eggs, zest and lemon juice. Fold in blueberries. Spoon batter into 12 lined muffin pan.
  3. For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.
  4. Bake 18-20 minutes, or until toothpick comes out clean.
http://lovintheoven.com/2014/07/blueberry-lemon-coffee-cake-muffins.html

I would love for a reader to try out Krusteaz’s baking mix as well, so Krusteaz is giving away a muffin mix box and three coupons for another 3 Krusteaz products of your choice! Enter via the Rafflecopter here:

a Rafflecopter giveaway

This a sponsored post, but the opinions expressed are my own.

Blueberry Buckle

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Sunday, July 6, 2014

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Have you ever had a blooper while baking? Perhaps you forgot to add the eggs or put in baking powder instead of baking soda? Well, this recipe was one of my cases. The cake was fine, I just messed up the topping.

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It actually didn’t turn out so bad. The top of this blueberry buckle just came out a little more… unique looking than normal. It had pillowy craters and bubbled a bit. Can you guess what I forgot to add?

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I forgot to add the flour. Rookie mistake!

Because of that, the topping batter wasn’t as crumbly. The butter basically took over and boiled in the oven on top of the cake. I’m not complaining, butter’s on my list of deliciousness!

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Blueberry buckle just screams summer to me. That, plus watermelon, quality pool time, and dad’s homemade french fries. What’s on your summer list?

Recipe slightly adapted from the Sugar Plum Blog.

Blueberry Buckle

Ingredients

  • 2 cups cake flour + 1/3 cup, divided use
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened, divided use
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1/2 cup almond milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375 degrees F. Grease an 8x8 baking pan with butter or olive oil.
  2. Cream together 1/4 cup of the butter, granulated sugar, and vanilla. Beat in the egg.
  3. Add in 2 cups of cake flour, baking powder, and salt. With the mixer on low, add in the almond milk until just moist.
  4. Gently fold in the blueberries and pour the batter into prepared pan.
  5. Now, make the topping: Using a fork, press together the remaining 1/4 cup butter, 1/3 cup cake flour, brown sugar and cinnamon until well combined and crumbly. Sprinkle crumble on top of cake batter. Bake 35-40 minutes or until well risen and golden brown. A toothpick inserted into cake should come out with moist crumbs attached.
http://lovintheoven.com/2014/07/blueberry-buckle.html

No Bake S’mores Cheesecake

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Wednesday, July 2, 2014

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Living back in LA, baking is sometimes the last thing on my mind. It’s just gets so hot down here in the summer! My kitchen is so small that once the oven is on, the whole house is cooking. Literally.

I try to keep my baking in the early morning or late night so it’s a little cooler, but my sweet tooth can’t tell time. Silly tooth.

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That’s where this no bake s’mores cheesecake comes in. There’s no oven or heat involved. You simply beat some ingredients together and eat it with a spoon. Now you can have dessert any time you want it!

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This fluff is quite dreamy, folks. It’s like eating a pillowy cloud that tastes just like cheesecake, without the heaviness of the real dessert. It’s cool temperature is also refreshing.

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I used Sanders Extra Dark Chocolate Hot Fudge that I got from SweetXO, per the recommendation of Angelo (the manager over at SweetXO in Agoura Hills). He was spot on! Even though the name “extra dark chocolate” would normally scare some people off, Angelo assured us that it wasn’t THAT dark. My DF and I both tried 90+ percent dark chocolate in Japan and let me tell you, I wasn’t a fan. It’s so bitter! Don’t worry, Sanders extra dark is still sweet.

Don’t forget that I’ll be hosting the SweetXO party in Manhattan Beach in two weeks!

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Instead of using regular ol’ mini marshmallows to top off my dessert, I went the festive route with Patriotic Vanilla Creme flavored Chicks by Peeps! Aren’t they adorable?

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You can whip this up for your 4th of July party and your guests will love them!

Recipe from Life With The Crust Off.

No Bake S’mores Cheesecake

Ingredients

  • 7-oz. jar marshmallow fluff
  • 3/4 cup milk
  • 2 – 8-oz. packages of cream cheese (room temperature)
  • 12-oz. container of Cool Whip (I used light)
  • 2 cups crushed graham crackers
  • extra dark chocolate hot fudge
  • Peeps

Directions

  1. Beat together the cream cheese, milk and marshmallow fluff until creamy.
  2. Gently fold in the cool whip.
  3. In a small glass or bowl, add some crushed graham crackers to the bottom and drizzle some hot fudge on top.
  4. Use an ice cream scoop to spoon the cheesecake fluff into the glass.
  5. Garnish with additional graham crackers, Peeps, or miniature marshmallows. Enjoy!
http://lovintheoven.com/2014/07/bake-smores-cheesecake.html

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