Pumpkin Spice Whoopie Pies...

from recipes.com

I have no idea how I have never had these before!!!  A friend brought them to a halloween party last night and I had to have the recipe!!!  These are definately delish!!

Ingredients:

1 cup canned pumpkin

1/3 cup butter, softened

1 package, 2 layer sized, spice cake mix

2 eggs

1/2 cup milk 

1 recipe marshmallow-spice filling (see recipe below)

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined. 

Directions:

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.


**I have made these now twice without waiting the 24 hours...I just make them then eat them :) they turned out exactly the same!

Apple Cake!!

Here is a super yummy and easy recipe to use up some of those apples!! From Allrecipes.com (called Apple Cake IV)

Ingredients:
5 apples- peeled, cored and sliced
2 cups all purpose flour
1/2 tsp salt
4 tsp. ground cinnamon
4 tsp baking powder
4 eggs
2 cups white sugar
1 cup vegi oil
2 tsp vanilla extract
1 cup chopped walnuts (optional)

Topping:
4 tsp. white sugar
1 tsp ground cinnamon

(As a note, I sliced and then diced the apples into tiny bits instead of just slicing. I also omitted the walnuts and doubled the topping....)

1) Preheat oven to 350 deg and lightly grease and flour a 9X13 pan.

2) Sift together the flour, salt, cinnamon, baking powder, set aside

3) In a large bowl, beat eggs and sugar for 15 min. on high speed with an electric mixer (I got impatient and stopped after 5 min. and it was fine.) Add oil and blend in.

4) add flour mixture and mix well. Add vanilla. Fold in apples and walnuts. Pour batter into 9X13 in pan.

5) In a small bowl, mix the sugar and cinnamon for topping. Sprinkle over cake

6) Bake at 350 deg for 50-60 min. or until a toothpick inserted into middle comes out clean.

Enjoy!!! It was veeerrrrryyyy tasty!

Bakerella's Easy Cupcake Bites

photo from Bakerella

Have you seen these cupcake bites from Bakerella?  So stinkin cute and DELISH!!!  I made  them for a dual babyshower a few weeks back.  I topped them with Pink and Blue instead of the purple and I used a white cake inside.  They were a hit!!!!

Easy Cupcake Bites
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark  (for cupcake bottom)
Colored Candy Melts (for cupcake top)
Candy Cup mold
Sprinkles and m&ms for decoration

1. After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
2. Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.
4. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
5. Melt chocolate bark and candy melts in microwave per directions on package.
6. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
7. Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.
8. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.
9. Decorate.

SKOR CAKE!

This is a recipe that my hubbys side of the family introduced to me early on.  It is SO EASY, tastes delicious and looks great!  Enjoy!

1 box Chocolate Cake Mix

1 (5.9 oz)box Chocolate Instant Jell-O Pudding

1 tub of Cool Whip

3 Skor bars (crushed) (you can use more, I have found 3 is perfect for me)

Prepare pudding per box instructions and set aside.

Prepare cake mix in 2 8-inch cake pans.  Let cool completely.

Layer in trifle bowl, one cake, then half of pudding, half of cool whip, half of skor bars...then repeat one more time.  

Dig in!!!

Holiday Pretzel Treats...

These are from the Family Fun website.  They are SOOOO easy and quick to make and are an sweet and salty treat!  I great treat to make with the little ones!

Ingredients:

Bite size, waffle shaped pretzels

M & M's

Hershey kisses and hugs

1. Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
   
   
   
   
2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
   
   
   
   
3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.
   
   
   
   
   ****The hershey kisses took 4 minutes for me.  The Hugs I had a real hard time getting perfect but seemed to work best around 3 minutes!
   
   
   
   

Halloween Candy Surprise Cookies

(Sorry for the blurry picture... a photographer I am not...)

Looking for a way to use up some of those oh-so-tempting mini candy bars in your kids Halloween buckets? If you are like me- I am doing a good job at hiding the candy on top of the fridge to where the kids don't really think of it that often. The problem is- I still know it's there! So, I came up with this for when I needed to make some cookies for a function.

First, I used this cookie recipe posted previously on this blog.

Then, I added 1/4 cup peanut butter along with the butter (though I thought it could use a little more, so go up to 1/2 cup if you like).

I reduced the amount of chocolate chips to 1/2 cup

Then, I chopped up random candy bars from the kids Halloween buckets until it equaled 2 cups. I stirred these in and baked as directed in the recipe. (I would stick with things that would go good in chocolate cookies- I used Kit Kats, Reeses cups, Snickers, Hershey bars and M& M's. There are certainly other possibilities!)

These were a HUGE hit and disappeared in no time! Moist and rich and a surprise (a pleasant one) in every bite!

Enjoy!

Harvest Muffins....

Man these are good! Tasty and low in fat and Calories! (if you do weight watchers, each muffin is only one point!)

Ingredients:
1 spice cake mix
1 15 ounce can pumpkin
2 apples cored and chopped into bite sized pieces

Heat oven to 350 degrees. Mix all the ingredients and bake for 20 minutes. EASY! Enjoy!

Chocolate Angel Food Cake

I was looking for a yummy dessert that wasn't too high in calorie. I had never made an angel food cake before, but was curious to try. I found this recipe on allrecipes.com that was easy and also included chocolate!!! Find it here. It was yummy and easy- with the classic spongy angel food cake texture and it is only 180 calories and 0 grams fat per serving. We topped it with fresh strawberries and cream....soooo good- it was gone before I thought to take a picture with toppings, but you get the idea. I didn't have a bundt pan, but I improvised by using a springform pan with a metal funnel in the middle. Not quite as pretty, but it worked!

• 2 cups egg whites (will vary based on size of eggs, but it was 15 eggs for me!)
  
• 1/4 teaspoon salt
• 1 1/4 teaspoons cream of tartar
• 1 1/4 cups white sugar
• 1 1/4 cups confectioners' sugar
• 1 1/4 cups cake flour
• 1/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
3. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
4. Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Chocolate Chip Cookies... best recipe so far

I've been on a quest to find a really good chocolate chip cookie recipe. This is the winner so far. I found it here.

2¼ cups flour
1 tsp baking soda
½ tsp salt
1 cup butter, softened
¾ cup packed brown sugar
¼ cup sugar
1 (3.4 oz) package instant vanilla pudding mix
2 eggs
1 tsp pure vanilla extract
2 cups semisweet chocolate chips

Set oven to 350 degrees F. Sift together the flour, baking soda and salt, set aside.

In a large bowl, cream together the butter, brown sugar, and sugar until light and fluffy. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 12-14 minutes. Edges should be golden brown.

**Notes from Jeanine: One thing I've learned about cookies... you really need to cream the butter and sugar together for a while to make a good cookie. Also, with these cookies I baked them for about 10 minutes rather than 12.

Banana Brownies

Looking for another way to use up those brown bananas? Try these banana brownies... they were pretty good. I found the recipe here.

3/4 c. butter, softened
2/3 c. sugar
2/3 c. brown sugar
1 egg
1 tsp vanilla
2 ripe bananas, mashed
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
chocolate chips

Mix everything together. Pour into a 9x13 pan. Bake at 350 for 25 minutes. Let cool and enjoy!

Chocolate Mint Chip Ice Cream Sandwiches...need I say more?

I found these special treats on the all you magazine website. They look delicious. There are recipes for three different flavors, Snickerdoodle-Caramel Sandwiches with Banana Ice Cream, Chocolate-Mint Chip, and Oatmeal-Rum Raisin. For me...I am all about chocolate and mint chip!!! Enjoy! I have a feeling I will be making these quite often this summer!

Chocolate-Mint Chip Ice Cream Sandwiches
1/2 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
4 oz. bittersweet chocolate, chopped
4 Tbsp. unsalted butter
3/4 cup packed light brown sugar
1 large egg
1/2 tsp. vanilla extract
1/4 cup chocolate chips
3 Tbsp. sugar
1 pint mint chocolate chip ice cream

1. Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking soda and salt.

2. Melt chocolate and butter in a double boiler set over simmering water, stirring occasionally. Remove from heat and let cool slightly. Combine chocolate mixture, brown sugar, egg and vanilla in a large bowl and beat until mixture is well combined. Gradually stir flour mixture into chocolate mixture. Add chips.

3. Roll dough into 16 1 1/2-inch balls, then roll each in sugar. Transfer dough balls to baking sheets, and bake until cookies are puffed and lightly browned, 12 to 15 minutes. Transfer cookies to wire rack and let cool. Repeat with remaining dough.

4. Arrange 12 cookies bottom side up and top each with a small scoop of ice cream. Top with a second cookie, bottom side down, pressing together slightly. Wrap each in plastic and freeze until firm, about 1 hour.

Yield: 8 large sandwiches

Chocolate Chip Pie

This is a recipe that a friend emailed to me from allrecipes.com, knowing it is right up my alley. She was right! I couldn't resist- I had to make it! It is kind of like pecan pie meets chocolate chip cookie. Very rich, chocolaty and just yummy! I didn't have any pecans, so I just used extra chocolate chips. I also followed the suggestion of one of the reviewers and added about 1/2 cup brown sugar, 1/2 tsp of salt and 1/2 tsp of vanilla- kind of like when you make a chocolate chip cookie. But, many gave the recipe 5 stars making just as listed! It is very easy!

(I didn't have a ref. pie crust, so I made my own. That is why it looks a little funny, but it tasted great!!!)

1 cup white sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all purpose flour
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1 (9 in) pie shell

1) Preheat oven to 325 deg.

2) Combine cooled melted butter, sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.

Ooooooh so good!

Enjoy!!!

Peanut Butter Brownies with Peanut Butter Icing

Wow- rich is the word. But, if you live for chocolate/peanut butter combos like I do, you will love them!

Peanut Butter Brownies (from a Brownie Recipe book)

1 cup all-purpose, plus additional for the pan
1/2 tsp salt
1/4 tsp baking soda
12 TBSP unsalted butter, plus additional for the pan, at room temp.
9 ounces bittersweet or semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, at room temp
2 large egg yolks, room temp
1 cup creamy peanut butter
2 tsp vanilla

1) position rack in lower third of the oven and preheat to 350 deg. Butter and flour a 9X13 inch baking pan; set it aside

2) In a medium bowl, whisk the flour, salt and baking soda until well combined. Set aside.

3) Place 6 TBSP butter and both kinds of chocolate in the top of a double boiler (or one pan on top of another with water in the bottom pan). Heat and stir until melted and remove from heat. Allow to cool for 10 minutes.

4) Place the granulated sugar and the brown sugar in a large bowl. Beat in one egg at a time, using and electric mixer at medium speed. Once the mixture is smooth, beat in both egg yolks at the same time. Continue beating until the mixture is pale brown and light- about 3 minutes. Beat in the remaining butter 1 TBSP at a time.Continue beating until the mixture is creamy, about 5 minutes. Then, beat in the peanut butter, vanilla and cooled chocolate mixture until smooth, about 2 minutes scraping down sides of bowl as necessary.

5) Stir in the flour mixture just until incorporated. Do not beat, though the batter will be very thick. Spoon batter into prepared pan, spreading it gently to the corners.

6) Bake for 15 minutes, than rap three or four times on the oven rack. Bake for an additional 12 minutes or until a toothpick comes out with a few moist crumbs attached. Set pan on a wire rack to cool for at least 30 minutes.


Peanut Butter Frosting (from allrecipes.com, I followed a commenters suggestions- this is the recipe with the suggestions.) This would also be good on chocolate or Peanut butter cake.

1/2 cup butter
1 cup creamy peanut butter
2 cups confectioners sugar
2-3 TBSP cream (or milk)

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in all of the sugar. Mix in the cream and beat until it is spreading consistency, adding a little more cream only if necessary. Spread on brownies.

Sprinkle with extra chocolate chips if needed.

Buttermilk Cupcakes with Lemon Icing

A yummy spring treat! This was forwarded me by a friend from "Columbus Parent" written by Robin Davis. I made them and they were a hit!



Makes about 18

You can double the batch if you have a big crowd. If you don't have cake flour, use 1 3/4 cups all-purpose flour. The cakes won't be as light, however.

Cupcakes:

• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 tablespoon finely grated lemon peel
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup buttermilk
• 
  

Frosting:

• 1/2 cup plus 2 tablespoons unsalted butter, softened
• 3/4 cup whipped cream cheese
• 2 cups confectioners' sugar
• 3 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Line 18 muffin cups with paper or foil liners.

Sift flour, baking powder, soda and salt into a large bowl.

Beat butter, sugar and lemon peel in another large bowl with an electric mixer until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add dry ingredients in 3 additions, alternating with buttermilk and beating just until combined after each addition.

Divide batter among cups. Bake until golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool cupcakes in cups 5 minutes. Transfer cakes to rack to cool completely.

To make frosting: Beat butter and cream cheese in the bowl of an electric mixer until smooth. Add confectioners' sugar. Beat until well blended. Add lemon juice and beat until smooth and of spreading consistency. (If frosting is too thin, refrigerate until thicker.)

Spread frosting thickly on cakes. Cupcakes can be made up to 2 days ahead. Store in the refrigerator. Let stand at room temperature 30 minutes before serving.

PER CUPCAKE: 279 calories; 3 g protein; 38 g carbohydrates; 0 fiber; 13 g fat (8 g saturated); 59 mg cholesterol; 238 mg sodium.

Brownie & Cookie Bites

The good excuse to make them: Mother's Day. In a nutshell, you make brownie batter, cookie batter. Pour brownie batter, plop cookie batter. Bake for 35-40 min at 350. Top with ganache. Crazy enough, I could have actually done with about 1/2 the ganache topping, or regular chocolate frosting. I think I'd appreciate the stuff underneath more without all that topping.


Full instructions here.

photos from Bakerella.blogspot.com

Allergen Free Chocolate Chip Cookies

Does any of you have kids/husband who is allergic to milk/eggs/nuts?? Luckily, I do not. However, my friend, Amy, has a little girl who is allergic to just about everything it seems. Amy is constantly searching for recipes that are "Sophia Safe." Especially baked goods. Among many other things, Sophia is allergic to milk (ALL dairy), eggs, nuts and more. Amy came across this recipe and we tried it together one day at her house. I love cookies and love to bake and, I have to say, these taste like the real deal yet have NO dairy or eggs or nuts at all. It is incredible! She found the recipe on this blog. It has many other good recipes as well.

2/3 c. dairy free shortening

1/2 c. brown sugar

1/2 c. granulated sugar

1 tsp. good quality vanilla extract

1/4 c. unsweetened applesauce

1 3/4 c. all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. mini dairy free chocolate chips

Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer, combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.

Bake 8-10 minutes or until lightly brown. Cool at least 5 minutes on baking sheet and then move to cooling racks. Enjoy!!!

NOTE: The chocolate chips had been ordered from Enjoy Life Foods.(the site offers many allergy friendly products). The ingredients are: evaporated cane juice, chocolate liquor, non-dairy cocoa butter.

Jello Cake

(my two year old was eating this as I was trying to take a picture!)

Ingredients:
1 box yellow cake mix
0.6 oz box strawberry jello
3.4 oz box vanilla instant pudding
1 container cool whip

Bake cake mix in 13x9 inch baking dish according to box directions. Pull out of oven and poke holes into the top of the cake.

Combine strawberry jello with 2 cups BOILING water. Mix well, then pour over hot cake. Refrigerate over night.

Prepare instant pudding according to box directions and spread over cake. Spread cool whip over pudding and enjoy!

Raspberry Cream Cheese Coffee Cake....

My grandmother is an amazing cook. Today, while visiting her and my grandfather, she brought out this yummy dessert. It was so delicious, I had to take a picture and get the recipe! I am excited to make it myself soon (first I have to purchase a spring form pan). Thanks Grandma!!

2 1/4 Cup flour
3/4 Cup sugar
3/4 Cup margerine or butter

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

1 package (8 oz) cream cheese (softened)
1/4 cup sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Grease and flour bottom and sides of 9-10 inch springform pan.

In large bowl, combine flour & 3/4 cup sugar. Mix well. With pastry blender or fork, cut in margerine till mixed (will be like coarse crumbs).

Reserve 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt and sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 2 inches up sides of springform pan.

In small bowl, combine cream cheese, 1/4 cup cup sugar and 1 egg. Blend well. Pour into batter lined pan. Carefully spoon preserves evenly over cream cheese mixture.

Combine reserved crumb mix and sliced almonds and sprinkle over preserves. Bake at 350 degrees for 45-55 minutes or until cream cheese is set and crst is deep golden brown. Cool 15 minutes. Remove sides of pan. Store in refrigerator.

The Best No-Bake Cheesecake!!

I found this recipe on allrecipes.com. I followed a couple of the recommendations at the end of the recipe and I believe that this is the best no-bake cheesecake recipe I have made/tried! It is so so so easy and very yummy! Here is the recipe with the variations I used:

Crust:
3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookie crumbs
6 TBSP butter- melted
3 TBSP white sugar

-combine ingredients and press into a pie pan or springform pan.

Filling:

2- 8oz. pkgs. cream cheese-softened
1/3 cup white sugar
1 TBSP lemon juice
1/2 cup heavy whipping cream- whip with mixer before mixing in with other ingredients!!

-beat the cream cheese, 1/3 cup sugar and lemon juice in a bowl. Whip the heavy cream in a separate bowl and then fold into the cream cheese mixture. Spread over crust. Top as desired and chill until firm.

Topping (if desired):
-1/2 cup sliced strawberries

-or, as pictured above- I forgot to buy strawberries, so I melted together 1/4 cup Peanut Butter with 1/2 cup chocolate chips and drizzled over the cheesecake.

Enjoy!!!

Blueberry Coffee Cake Muffins....

My sister in law Nicole told me about this muffin recipe she got from the Barefoot Contessa. She told me they were good that I had to make them. I made them last night while my hubby was sleeping and figured he could take a couple to work with him this morning. He called me and told me how great they were. He even took some in and shared with co workers. I must agree. These are really great. Perfectly moist. Enjoy!

Ingredients:
by Ina Garten (Barefoot Contessa)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Directions:Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.