The Awesome-est Blueberry Muffins

Serves: 12

ingredients

● 2 7/8 cup flour (3 cups minus 2 tablespoons)
● 1 tsp baking soda
● 2 tsp baking powder
● 1 heavy pinch of salt
● 1 dash of nutmeg
● 1 cup sugar
● 1/2 cup vegetable oil
● 1 egg
● 1 cup plain, unflavored yogurt (generous cup) [or sour cream]
● 2 cup fresh blueberries[works best if frozen and dusted in flour.]
● 1 tsp vanilla extract (about a capful)
● 1 softened butter, for greasing muffin tins[can also use muffin liners]
● 1 turbinado sugar (optional, for topping)
● 1 cup frozen or fresh blueberries (for sauce; if fresh, add 2 tsp water)
● 1 tsp sugar (for sauce)

1/4 cup plain yogurt (heaping, for sauce) 

instructions

1. Preheat
Preheat oven to 385 degrees.
2. Mix dry ingredients
In a large bowl, sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. Mix wet ingredients
In another large bowl, whisk together sugar, oil, a capful of vanilla, egg, and yogurt. Add the dry ingredients and
stir to a count of 10.
4. Fold in blueberries
Add blueberries, reserving 1/2 cup, to the mixture and stir 3 times.
5. Fill pans
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle
turbinado sugar over top (brown sugar can be used instead).
6. Bake
Bake 20 to 25 minutes and allow to cool completely.
7. Make yogurt-blueberry sauce
In a small saucepan over medium-low heat, stir together the blueberries (add 2 tsp water if using fresh) and
sugar. Cook until berries pop and the liquid begins to thicken. Dump in the heaping plain yogurt and stir to
combine. Drizzle on muffins.

Streusel Topping (Crumb Topping)

Serves: 8  

ingredients 

● 150 g flour
● 100 g granulated sugar
● 50 g brown sugar
● 110 g unsalted butter, cut into chunks, room temperature
● 1 salt

instructions

1. Prep butter
Cut butter into small chunks and let it come to room temperature.
2. Mix dry ingredients
In a bowl, whisk together flour, granulated sugar, brown sugar, and salt.
3. Add butter
Add room temperature butter chunks to the mixture and mix with a spatula or wooden spoon (or with your
fingers) just until the dry ingredients get coated with the butter.
4. Form crumbs
You can make sand-like crumbs or larger crumbs by simply pressing the mixture together using your fingers.
5. Chill
Place the streusel into the fridge — the butter will cool off and act as a binding agent, creating a yummy crunchy texture.

 Easy Graham Cracker Crust

Makes 1 crust

ingredients 

● 1 1/2 cup graham cracker crumbs (or 10 graham cracker sheets pulverized)
 ● 2 tbsp sugar
● 1 tbsp brown sugar, packed
● 7 tbsp butter, melted

instructions

1. Pulverize crackers
Pulverize graham crackers in a food processor until finely ground into crumbs (skip this step if starting with
graham cracker crumbs).
2. Combine
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to
combine ingredients well.
3. Press into pan
Pour mixture into a pie or springform pan. Use the clean bottom of a measuring cup to firmly pack crumbs into
the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly
into the sides of the pie pan.
4. Bake or chill
If the crust needs to be pre-baked, bake at 375°F for 7-10 minutes. If using this crust as part of a different
recipe, bake according to that recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for
10-20 minutes before filling.

 Cake Mix Pumpkin Muffins

Makes 12 muffins 

ingredients 

● 15 oz box yellow cake mix
● 15 oz canned pumpkin
● 1 tsp pumpkin pie spice
● 1/4 tsp cinnamon
● 1 brown sugar, for topping (optional)

instructions 

1. Mix batter
Beat together the yellow cake mix, pumpkin puree, pumpkin pie spice, and cinnamon until combined.
2. Prep tin
with cooking spray.
Line a muffin tin with parchment paper liners (these will not stick to the muffins) or spray regular muffin liners
3. Fill tins
Distribute batter into the 12 muffin tins. Sprinkle tops with brown sugar (optional).
4. Bake
Bake at 350 degrees for 22-25 minutes, until a toothpick inserted comes out clean.

 monkey bread 

Serves: 8

ingredients

● 3 cans buttermilk biscuits (the non-flaky ones)
● 1 cup sugar
● 2 1/2 tsp cinnamon
● 2 sticks butter
● 1/2 cup brown sugar

instructions 

1. Preheat
Preheat the oven to 350 degrees.
2. Cut biscuits
Open up all three cans of biscuits and cut each biscuit into quarters.
3. Make cinnamon sugar
Combine the white sugar with the cinnamon (2-3 teaspoons; 3 gives a fairly strong cinnamon flavor). Dump into
a 1 gallon zip bag and shake to mix evenly.
4. Coat biscuits
Drop all of the biscuit quarters into the cinnamon-sugar mix. Seal the bag and give it a vigorous shake to coat.
Spread these nuggets out evenly in the bundt pan.
5. Make butter sauce
Melt the two sticks of butter together with the brown sugar in a saucepan over medium-high heat. Cook, stirring,
for a few minutes until the two become one. Once the brown sugar butter has become one color, pour it over
the biscuits.
6. Bake and cool
Bake for about 30-40 minutes until the crust is a deep dark brown on top. Remove from oven. Allow it to cool for
about 15-30 minutes before turning it over onto a plate.

Zucchini Bread

Serves: 24

ingredients 

● 3 cup all-purpose flour
● 1 tsp salt
● 1 tsp baking soda
● 3 tsp ground cinnamon
● 1/4 tsp baking powder
● 3 eggs
● 2 cup granulated sugar
● 3 tsp vanilla extract
● 1 cup vegetable oil
● 3 cup zucchini, raw
● 1 cup walnuts, English

instructions 

1. Preheat
Preheat oven to 350°F (175°C).
2. Sift dry ingredients
Sift together flour, salt, baking soda, cinnamon, and baking powder.
3. Mix batter
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing
well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake
Bake at 350°F (175°C) for 1 hour.

Ultimate Chocolate Chip Cookies

 Classic chocolate chip cookies with optional chopped pecans.

Makes 3 dozen

ingredients 

● 3/4 cup butter flavor all-vegetable shortening
● 1 1/4 cup firmly packed light brown sugar
● 2 tbsp milk
● 1 tbsp vanilla extract
● 1 egg
● 2 cup all-purpose flour
● 1 tsp salt
● 3/4 tsp baking soda
● 1 cup semi-sweet chocolate chips
● 1 cup coarsely chopped pecans (optional)

instructions

1. Heat and mix
Heat oven to 375°F. Beat shortening, brown sugar, milk, and vanilla in a large bowl with a mixer on medium
speed until well blended. Beat in egg. Stir flour, salt, and baking soda in a medium bowl. Gradually beat into the
creamed mixture until just blended. Stir in chocolate chips and nuts.
2. Shape
Drop by rounded measuring tablespoonfuls 3 inches apart onto a baking sheet.
3. Bake
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to a
wire rack to cool completely.