(If You Give a Moose) Blueberry Muffins #FoodBloggerLove

Today we’re celebrating #FoodBloggerLove, which is sort of like blind dating, food blog style. I was assigned a random blogger to get acquainted with and I’m so excited to introduce you to the lovely Chef Sarah Elizabeth today. I think you guys will love her. I know I do!

Sarah is a new mom and – get this – her Henry was born the same day as my Julie! Fun, right? What really hooked me, though, is her monthly blog series – Family Dinner Book Club.

Each month, there’s a featured kids’ book. Sarah posts a meal to go with the book, and then two other bloggers she work with post a craft and discussion questions. As a voracious reader raising two little book worms, I think this is pretty much the best idea ever.

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With her family dinner book club in mind, I gathered up Jake for our own mini book day. We picked If You Give a Moose a Muffin and made – of course – muffins.

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Jake is at a fun age where he’s really into books. He loves discussing the pictures and is starting to make connections between the things he reads in books and the rest of the world. Of course, he was totally smitten by the idea of making muffins like the book.

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I stuck with a simple, one-bowl blueberry muffin – because toddler attention spans can only handle so much! And, to be fair, ours were a tad over-mixed, thanks to my excited assistant – but we all still thought they were delicious!

I’m so excited to follow along with the Family Dinner Book Club and the other cooking adventures Sarah (and Henry!) will have. Aside from her blog, you can also find Chef Sarah Elizabeth on Facebook, Twitter, Instagram and Pinterest.

Want to check out the rest of the #FoodBloggerLove posts? Click the frog below!

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One-Bowl Blueberry Muffins
(from A Sparkle of Genius)
Makes 12

1 1/2 cups flour
3/4 cup sugar + 1 Tbsp.
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3-1/2 cup milk
1 1/2 tsp. vanilla
1 cup frozen blueberries

Preheat the oven to 400 degrees an line a muffin pan with cupcake papers or spray with nonstick spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt. In a 1 cup measuring cup, add the oil, egg and then fill to the 1 cup line with milk. Add vanilla and whisk until well combined.

Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in blueberries.

Divide batter evenly between muffin wells. Sprinkle tops with a little sugar. Bake for about 20 minutes, until golden brown.

Banana Chocolate Chip Oatmeal Muffins

I have been in total use-it-up or throw-it-out mode. I think it’s part of nesting. I’ve cleaned out both freezers, the refrigerator, the pantry and our overflow canned good stock in the basement the last few days. I’m not sure the kitchen has ever looked better!

We had a few bananas that were just past prime. I probably could have given them a day or two and someone would have eaten them or tossed them in a smoothie – but my must-clean-off-the-counters brain couldn’t handle that, so I decided to try a new muffin recipe.

I’ve yet to meet a banana muffin I didn’t enjoy, but these were really good. Using mini chocolate chips keeps the banana flavor from being overwhelmed and the oatmeal added a nice chewiness.

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Banana Chocolate Chip Oatmeal Muffins
(from The Taste of Home Baking Book)
Makes 12

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium, ripe bananas, well mashed
2 cups flour
1/2 cup old fashioned oats
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup mini chocolate chips

Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.

In a large mixing bowl, beat together the egg, oil and sugar until smooth. Stir in the bananas until evenly combined.

In another bowl, whisk together the flour, oats, baking soda, baking powder and salt. Stir into the wet ingredients until just moistened. Fold in chocolate chips.

Fill the cupcake liners 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean. Let cool for five minutes before removing from the pan.

Sweet Potato Muffins

Every time I make a batch of muffins, I wonder why I don’t make them more often. And then we inhale them in about two days and I remember why they’re a “sometimes food.” Jake and I both loved these. I think he ate three the day I made them.

The recipe calls for canned sweet potatoes but next time I’d go for just mashed sweet potatoes. Also, the sugar can be reduced and the dates omitted if you like a less-sweet muffin.

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Sweet Potato Muffins
(from The Homesick Texan Cookbook)
Makes 12

1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 cup vegetable oil
1 15 oz. can sweet potatoes, drained and mashed
1 cup dates, chopped
1/2 cup pecans

Preheat the oven to 350F degrees and prepare a muffin pan with liners or by greasing and flouring.

In a large bowl, whisk together the flour, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs, sugars, vanilla and vegetable oil until well combined. Whisk in the sweet potatoes until evenly combined.

Add the wet ingredients to the dry and stir until everything is moistened. Fold in dates and pecans.

Divide between muffin wells and bake for 25-30 minutes, until a knife inserted comes out clean.

Remove from pan and serve.

Pecan Streusel Muffins

I don’t think I’ve mentioned it here, but in January I officially became a stay-at-home Mom. It wasn’t something I was really planning on doing so the last few months have been a bit of a scramble to figure out how I’m going to fill my days now. My best find so far? The local moms club.

We’re hosting some new friends for a playgroup this morning. Tomorrow, we’re meeting up for stroller club. Wednesday is a tiny-person-friendly hike at a local park. Thursday, there is a playground play date. And Friday is mom’s night out – we’re going to take a wine glass painting class. I can’t tell you how much saner I feel when I get out of the house so having all of these things to do is pretty much heaven-sent at this point.

It’s also a new audience to bake for. I made up these quick muffins for one of our meetings and I loved them. I’m planning to make another batch for Easter breakfast!

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Pecan Streusel Muffins
(from The Cake Mix Doctor Returns!)
Makes about 1 1/2 dozen

 1/2 cup packed light brown sugar
2 tsp. cinnamon
1/2 cup chopped pecans
1 package yellow cake mix
2 Tbsp. flour
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
3 large eggs
1 tsp. vanilla

In a small bowl, combine the brown sugar, cinnamon and pecans. Set aside.

Preheat the oven to 375F degrees. Line a cupcake pan with papers.

In a large bowl, whisk together the cake mix and flour. Add in the sour cream, oil, water, eggs and vanilla and mix until well combined.

Spoon a heaping tablespoon of batter into each well. Cover with a teaspoon of the streusel. Top with remaining batter. Sprinkle remaining streusel over the tops.

Bake until golden, about 25 minutes. Let cool in the pan for five minutes and then remove to a wire rack to cool for at least 20 minutes before serving.