Blueberry  Muffins






1/2 cup butter 

1 1/4 cups sugar

2 eggs  

2 cups all-purpose flour  

2 teaspoons baking powder  

1/2 teaspoon salt

1/4 cup milk  

2 1/2 cups fresh blueberries 





1/4 cup sugar 




Preheat oven to 375 degrees.  


Grease and flour muffin pans or use paper liners.


In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.

Add eggs one at a time and mix in.


Mix flour, baking powder and salt.

Add flour mixture, alternating with milk.


Mash 1/2 cup berries and stir into batter.

Fold in remaining berries.


Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.


Bake for 30 minutes.


Remove from oven and wait 20 minutes to remove from pans.


Serves 18






Cinnamon  Streusel  Orange  Muffins






2 cups all-purpose flour   

3/4 cup sugar

2 teaspoons baking powder    

1/2 teaspoon salt

1/3 cup vegetable oil

1/2 cup orange juice  

1/2 cup buttermilk   

1 teaspoon vanilla extract 

2 eggs





3 tablespoons brown sugar 

1 1/2 teaspoons ground cinnamon





1/4 cup all-purpose flour  

1/4 cup white sugar  

1 1/2 teaspoons ground cinnamon

2 tablespoons softened butter




Preheat oven to 350 degrees.  


Grease a 12 cup muffin tin, or line with paper liners.


In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt.


In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs.


Pour the wet ingredients into the dry, and mix until just blended.

Some lumps are okay.


Fill the prepared muffin cups halfway with the batter.


Combine the brown sugar, and 1 1/2 teaspoons cinnamon.

Sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup.

Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full.


In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar,

1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture.


Sprinkle this generously over the tops of the muffin batter.


Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted

into the crown of a muffin, comes out clean.


Cool in the pan, over a wire rack.



Serves 12






Apple  Muffins






2 cups all-purpose flour

1/2 cup orange juice  

1/2 cup sugar

3 teaspoons baking powder  

1/2 teaspoon salt   

3/4 cup apple juice   

1/3 cup vegetable oil  

1 egg  

1 teaspoon ground cinnamon  

1 cup apples - peeled, cored and finely diced   




Preheat oven to 400 degrees.  

Grease bottoms only of 12 muffin cups or line with baking cups.


In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well.


In a small bowl, combine apple juice, oil, and egg; blend well.


Add dry ingredients all at once.

Stir just until dry ingredients are moistened (batter will be lumpy.)


Stir in chopped apples.


Fill cups 2/3 full.


Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean.


Cool 1 minute before removing from pan.


Serve warm.



Serves 12








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