More Muffins

I'm starting to think I might have a problem. A problem with pumpkin. And muffins. Combined. Seriously, whenever I think about making muffins the first thing I want to include is pumpkin. I think pumpkin helps make muffins super moist, but I don't have any science to back this up. But I also like the fiber and good stuff that pumpkin lends to a muffin, as well as the taste. Maybe this isn't quite a problem after all.

These muffins have a soft nutty flavor from the buckwheat flour, and are studded with juicy tart-sweet blueberries and melty, gooey chocolate chips.

Pumpkin Blueberry Chocolate Chip Muffins

Makes 12 muffins

Heavily adapted from a generic muffin recipe

1 c. all-purpose flour

1/2 c. buckwheat flour
1 tsp. baking powder
1 c. canned pumpkin
1/3 c. melted butter

2 large eggs
1 c. sugar

1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

1 c. frozen blueberries

1 c. chocolate chips

Put oven in middle position and preheat oven to 350°F. Line a muffin pan with muffin cups.

Whisk together pumpkin, butter, eggs, cinnamon, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flours and baking powder mixture until just combined.

Divide batter among muffin cups (each should be about three-fourths full). Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. I popped all of mine in the freezer, and nuke them real quick when the muffin-urge strikes me.

 I would like to walk down this pink muffin-scented hall

Related recipes:

Hearty Cherry Muffins

Pumpkin Cranberry Muffins

Apple Pumpkin Muffins

Mexican Mocha Pudding with Pumpkin Cream

C is for Cookie

I was thinking of making these muffins, but then a craving for oatmeal cookies hit and I couldn't say no. These cookies are cakey and moist, and taste a lot like muffins. The lemon glaze gives just a hint of zingy tartness (and seems to have absorbed nearly completely into my cookies!). Be gentle when folding the blueberries into the cookie dough - the purple color bleeds into the dough and turns it grayish if you're too rough, but they'll still taste great and a thicker glaze would cover the color right up.

Blueberry Oat Cookies with Meyer Lemon Glaze

Makes about 30 cookies

2 sticks butter, softened
1 1/2 c. golden brown sugar, packed
2 tsp. vanilla extract
1 Tbsp. Meyer lemon zest
2 large eggs
2 c. old-fashioned oats
1 1/2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 c. frozen blueberries

1 1/2 c. powdered sugar
1/4 c. Meyer lemon juice
1 Tbsp. Meyer lemon zest
1/2 tsp. vanilla extract
1/8 c. water (if needed)

Preheat oven to 350°F. In a large bowl with an electric mixer beat the butter, brown sugar, and vanilla until light and fluffy (about a minute). Add the lemon zest and eggs and beat until combined. Add the oats, flour, baking powder, cinnamon, and salt and mix on low until blended. With a wooden spoon, gently fold in the frozen blueberries until distributed.

Drop by heaping tablespoons (I use my trusty cookie scoop) onto greased cookie sheets, 1 1/2 inches apart. Bake for about 15 minutes, turning sheets half way through, until the cookies start to turn golden brown. They will be soft, but firm up as they cool. Let rest on baking sheets for 2 minutes, then transfer to racks to cool.

While the cookies cool, whisk together the powdered sugar, lemon zest and juice, and vanilla extract. If the glaze is too thick add the water; if its too thin add more powdered sugar. When the cookies are completely cool use a fork to drizzle the glaze over the tops.

Related recipes:
Cherry, Almond, and White Chocolate Biscotti
Harvest Cookies
Marbled Biscotti
Choclate Chip Banana Cookies