Blueberry Muffins

Tuesday, July 1, 2008

We had some blueberries that my mother-in-law gave us. Hubby wanted his favorite dessert – blueberry pie. I knew that we’d be eating a lot of junk this coming week with the holiday and with family in town, so I wanted to make something more healthy to use up the blueberries.

I didn’t have any ripe bananas to make my go-to blueberry muffin recipe, so instead I thought I’d try this one from Katie’s blog. Everything I’ve made from her blog has been amazing and this was no exception. I read that Katie uses a mixture of flours in hers so I did the same. I had some brown rice flour and whole wheat flour from previous baking adventures, so I used some of that up.

These muffins are great. They’re fairly dense and full of blueberries. I was worried about how many the recipe would make since it uses 4 1/2 cups of flour. It made 21 for me. As usual, I put them each in individual ziploc bags (once cooled) and popped them into the freezer.
Katie’s Dad’s famous Blueberry Muffins (from Good Things Catered) – makes ~2 dozen4 1/4 c. flour – I used 3/4 c whole wheat flour, 2 c brown rice flour, 1 1/2 c AP flour
3/4 c. sugar
1 tsp baking soda
3 1/2 tsp baking powder
pinch salt
3/4 pint blueberries fresh frozen (not that store-bought gooey, melty junk, REAL blueberries, put in the freezer) – I used 1 pint fresh blueberries
1 1/2 c. water
3 heaping Tbsp yogurt
1 Tbsp butter, melted and slightly cooled
3 Tbsp oil – I used applesauce instead
3 eggs (2 whites, one with yolk)
1/2 tsp vanilla extract
1 tsp dried orange zest – Mine wasn’t dried
Preheat the oven to 400 degrees and prepare a nonstick muffin tin with baking spray.

In medium bowl, add flour, baking soda, baking powder, and salt and whisk to combine.

Set aside.

In blender (or, if you’re me…your stand mixer) add yogurt, water, butter, oil, eggs, vanilla, orange zest and sugar and blend until completely combined. (I accidentally put the sugar in with my dry ingredients! The muffins turned out ok though)

Pour wet ingredients into a large bowl (or just keep them in the stand mixer bowl).

Add blueberries to dry ingredients and toss to combine.

Slowly fold dry ingredients into wet ingredients with a large wooden spoon until just combined (there will be small bits of flour still present).

Spoon batter into muffin tins, dividing evenly (you are filling these all the way up. Almost OVER full. Trust me, they are big, but they won’t spill over if your baking powder is good.)

Sprinkle sugar over tops of each muffin (about 1 tsp per 6 muffins)

Reduce oven temp to 375 and bake until toothpick inserted into center of muffin comes out clean, about 20-23 minutes.

Breakfast

2 comments »

20 Responses to “Pina Colada Cupcakes”

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1

Molly — March 31, 2011 at 4:37 pm

These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.
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Flavia — March 31, 2011 at 4:40 pm

I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia
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3

Daisy — March 31, 2011 at 4:41 pm

these look incredible! I am LOVING cupcake week!
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Allisonpence — March 31, 2011 at 4:42 pm

These make me crave a warm summer day.
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Megan — March 31, 2011 at 4:51 pm

This sounds like a fun, summery cupcake recipe! Love it!
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Rachel Marcisin — March 31, 2011 at 5:32 pm

Mmm these look awesome! But where’s the rum?
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beantownbaker — March 31, 2011 at 5:43 pm

Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.
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beantownbaker — March 31, 2011 at 5:44 pm

Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.
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FunandFearlessinBeantown — March 31, 2011 at 6:23 pm

I’d like one of these cupcakes along with a pina colada on the beach!
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Hezzi-D — March 31, 2011 at 8:03 pm

I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!
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Ann — March 31, 2011 at 8:56 pm

Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…
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Nutmeg Nanny — March 31, 2011 at 9:14 pm

These are so beautiful! Eating one of these would bring me back to Hawaii 🙂
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beantownbaker — March 31, 2011 at 9:18 pm

Ooohhh Hawaii sounds awesome right about now. I’ve never been.
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Shannon — March 31, 2011 at 9:18 pm

oh my gosh, those look adorable, and i love the flavor combo, too!!
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Mary — April 1, 2011 at 7:53 am

Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.
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beantownbaker — April 1, 2011 at 3:47 pm

For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.
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Mary — April 1, 2011 at 4:13 pm

Thank you 🙂 .
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Audrey — April 2, 2011 at 12:21 pm

I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!
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beantownbaker — April 2, 2011 at 2:56 pm

I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.
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Paula Kelly-Bourque — April 3, 2011 at 2:50 pm

Such creative finishing touches to a perfectly delightful cupcake.