Mr. Prof designer home

When I received Jessica's blog for the Blogger's Choice swap I knew I was in trouble. There are just way too many delicious recipes to make. How was I going to choose? We are going on vacation soon and after last year we realized the area where we're staying isn't exactly good in the breakfast department. This year I thought I'd make some breakfast foods at home (muffins and breakfast burritos) and freeze them so we could eat breakfast at the condo instead. I decided to pick one of her many delicious-looking muffin recipes to make and freeze and after much deliberation I settled on Blackberry and Lemon Muffins, subbing blueberries for blackberries simply because we like them better and they're easier to find.


These were incredibly easy to make - mix dry ingredients in one bowl, wet ingredients in another then combine. Easy peasy. I ate one before freezing the rest and it was yummy. I wished it was a tad bit sweeter (UPDATE - after eating more than my fair share of muffins while on vacation I've decided the mild sweetness is perfect) but otherwise they were delicious. I'm planning to toast them for breakfast a few times while we're away and serve with plenty of butter (what, we'll be on vacation).

Blueberry and Lemon Muffins
Slightly adapted from Sunny Side Up in San Diego

2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 teaspoon fresh lemon juice
1 cup sugar
8 tablespoons warm melted butter (1 stick)
1 teaspoon vanilla
1 1/2 cups (about 6 oz) chopped fresh or frozen blueberries, if frozen defrost and drain liquid

Preheat oven to 400 degrees. Prepare 2 muffin tins with 18 liners.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside

In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.

Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blueberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.

Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.

To freeze - Cool muffins completely. Wrap each muffin in a piece of plastic wrap. Place in a freezer bag and freeze for up to 1 month.

Lately we've been buying a big container of blueberries at the supermarket. They pair beautifully with strawberries and bananas in smoothies and SP likes to take them to work as a snack. He was out of town for three days this past week and the blueberries were getting old fast. I needed something to make with them and then it hit - a craving for muffins. The first recipe I tried was a bust but then I was pointed in the direction of this recipe for Blueberry Muffins with Strudel Topping . Thankfully I had plenty of blueberries to try again.


Excuse the holiday muffin liners. I didn't realize they were Christmas liners until I was looking at the photos. Gingerbread men and Christmas trees in June? Eh, what can you do? Regardless of the wrappers, these were divine. The topping provides a great crunch and the muffin itself is cakey, sweet and bursting with blueberry goodness.

Blueberry Muffins with Strudel Topping
As Seen on Fried Ice and Donut Holes, originally from Annie’s Eats

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3-1/2 cup milk
1 cup blueberries

Topping:
1/4 cup sugar
2 tablespoons + 2 teaspoons all purpose flour
2 tablespoons butter, softened
3/4 teaspoon cinnamon

Preheat oven to 400. Line 8 muffin cups with paper liners (I got 9 muffins and I still think they were a little big, so I'd go for 10 and have more, slightly smaller muffins).

Whisk together flour, sugar salt, and baking powder. Pour vegetable oil in a 1-cup glass measuring cup. Add the egg and enough milk to make 1 cup of liquid. Whisk together, then slowly whisk into flour mixture. Fold in blueberries. Scoop into lined muffin cups.

Combine topping ingredients, mixing with a fork until crumbly and combined. Sprinkle over tops of muffin batter.

Bake for 20-25 minutes. Let cool in muffin tin for 10 minutes, then remove to wire rack and allow to cool completely.

I've seen these Strawberry Cream Cheese Muffins on various food blogs recently and kept thinking that I needed to make them ASAP. Then the stars aligned and I had leftover cream cheese from Mother's Day and strawberries in the fridge.


I feel like a broken record but I love, love, love working from home. It's rainy and cold this morning and baking seemed like a great idea, so I made these before work. After they cooled I was able to enjoy two of them for breakfast. I cut the recipe in half because I barely had 4oz of cream cheese and definitely didn't have a full cup of strawberries. I figured 12 muffins was better than 24 because I don't trust myself with these in the house. They're so good. Like Melissa said, they aren't overly sweet, which I like. I think they're closer to a cupcake than a muffin, but the strawberries mixed in make me feel slightly less guilty eating them.


Try these now that strawberries are in season. They take hardly any time to put together and the flavor is outstanding. You won't be disappointed!

Strawberry Cream Cheese Muffins
From So Tasty, So Yummy via I Was Born to Cook

8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups sugar
2 eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped fresh strawberries

Preheat oven to 350 degrees.

Cream together cream cheese, butter and sugar (I used my hand mixer and it worked fine). Add eggs, milk and vanilla and mix until just combined.

In another bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients to mixing bowl and mix until just combined. Do not over mix. Fold in strawberries.

Spoon batter into paper lined muffin pans. Fill each cup about 3/4 high. Bake for about 20-25 minutes, until tops are golden. Cool on rack for at least 15 minutes.

Makes 24 muffins.