Blueberry Streusel Muffins

Usually I prefer blueberry muffins without any sugary topping. Some of the muffins I've had from the bakery are waaay too sweet for me! Not sure why, because I LOVE sweets! Well I decided to try a blueberry muffin recipe I found at allrecipes.com. Oh my! These were amazing! The perfect amount of sweetness for me. The topping was incredible! The kids loved them too. Enjoy!

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

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Chocolate Muffins with Peanut Butter Chips

Yummy! These were made at the request of my husband who just needed something made of chocolate. He is easy to please :). I added the peanut butter chips to my half of the muffins and dark chocolate chips to his half. These are moist and full of chocolate flavor, not too sweet and not a chocolate cupcake.

8 oz semisweet chocolate chips

1/2 cup butter

3/4 cup fat free milk (can be made with whole or 2% milk)

3/4 cup sugar

2 eggs

1/2 cup sour cream

1 TBL vanilla extract

1 2/3 cup AP flour

1 tsp baking soda

1/2 tsp salt

1 cup mini chocolate chips (reg size works) or peanut butter chips

Preheat oven to 400〫

Grease 12 muffin pan or 6 jump muffin pan

In a small sauce pan over low heat, heat butter to melting, turn off heat and add chocolate chips. Leave to melt, stirring a few time to mix thoroughly. Set aside to cool a little (about 10 min).

In a bowl using a electric mixer, mix milk, sugar, egg, sour cream and vanilla together. Lightly beat eggs in small bowl and add to milk mixture. Mix until mixture lightens up, about 3 min. You want to add some air to the eggs without over mixing. Add cooled chocolate mixture and mix until just incorporated.

In large bowl sift together all dry ingredients. Add chocolate mixture to dry ingredients and blend until just incorporated. Do not over mix, should stay light and airy (you can add the chocolate chips/butter chips at this point or wait). Mix in chips now if desired.

Fill muffin pans 1/2 full (sprinkle with a few chocolate chips/peanut butter chips/both) and bake until toothpick inserted into middle comes out clean, about 15-20 min. Remove from oven, let stand for 5 min in pan, then transfer to wire rack to finish cooling or serve warm. Can be frozen too.

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