Blueberry Cream Muffins

Last week, Charlie and my parents went and got a bunch of blueberries. I wasn't expecting it, but Charlie came home with a big basket of them (one pint? two? I'm honestly not sure, there was a LOT). I'm not a fan of blueberries unless they're in a muffin, so I went looking for an awesome blueberry muffin recipe.

And I found it. It's on allrecipes.com and it's insane, but it is literally THE best blueberry muffin I've ever had in my entire life. It made 24 good sized muffins and was a hit in my family. I'm glad I've got more blueberries, so I can make more!

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Preheat oven to 400F. Grease 24 muffin cups or line with paper muffin liners.

In a large bowl, beat the eggs, gradually add sugar while beating. Continue beating while slowly pouring in the oil. Stir in vanilla.

In a separate bowl, stir together flour, salt and baking soda.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries.

Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.

**As usual I didn't use the required amount of salt. But I never do, you should all be used to that by now. I always use less than it calls for. They turned out absolutely amazing. Everyone in my family loved them and so did my coworkers.

Chocolate Zucchini Muffins

We planted a garden for the first time this year and the first thing that was ready (no surprise) was zucchini. I'm not a fan of it, so I have to mix it with other stuff in order to eat it. Today I made chocolate zucchini cake (recipe earlier in the blog) and this evening, I tried my hand at chocolate zucchini muffins. I used a recipe I found on http://mybakingaddiction.com and we are super happy with it.

1 1/2 cup white sugar
1/2 cup brown sugar
1 cup vegetable oil
3 large eggs
2 tsp vanilla
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 cups finely grated zucchini, slightly drained
1 cup semisweet chocolate chips

Preheat oven to 350F. Spray muffin pan with nonstick cooking spray or line with paper liners.

In  large bowl, beat together the sugars, oil, eggs and vanilla until thoroughly combined.

In medium bowl, whisk together the flour, cocoa powder, salt, baking soda and cinnamon.

Gradually add the dry ingredients into the sugar mixture and mix until just combined.

Fold in zucchini until it is evenly distributed into the batter, then stir in the chocolate chips.

Pour into prepared muffin tin and bake in preheated oven for 18-22 minutes.

NOTES: As always I didn't use the full amount of salt. And if you're wondering, one decent sized zucchini was enough for the two cups the recipe called for. Also, because I sell Tupperware, rather than grating the zucchini, I used my Power Chef to cut it. Worked perfectly. :)