Category Archives: Blueberry

Muffin Tuesday PB&J&B Muffins

Yesterday I spent way too much time on the Mozart bioBlog so I didn’t have time to make any muffins… thus I bring unto you… MUFFIN TUESDAY! Today I have for you PB&J&B (Peanut Butter, Jelly and Blueberry) Muffins. I’ve done a double batch so I could send a few off to college kiddos, but you can just as easily halve this and make a single batch.

IMG_6938 b

 PB&j&B Muffins


2 cups sifted All-Purpose Flour

1 1/2 cup Buck Wheat Flour

2 tablespoons Wheat Bran

1/2 cup White Sugar

1/2 cup Brown Sugar

2 tablespoons Baking Powder

1 teaspoon Sea Salt

2 cups Skim Milk

1/2 cup Lo-Fat Greek Yogurt

2/3 cup Peanut Butter

2 Eggs

4 tablespoons melted Butter

2 teaspoons Vanilla Extract

1/2 cup Jelly

3/4 cups mashed Blueberries

3/4 cup chopped Almonds (or Peanuts)



1. Preheat oven to 400 degrees. Prep 24 muffin cups with cooking spray.

2. Combine Flour, Buck Wheat Flour, Wheat Bran, Sugar, Brown Sugar, Baking Powder and Salt in a large bowl.

3. In a blender combine Milk, Yogurt, Peanut Butter, Eggs, Butter and Vanilla. Blend on low.

4. Pour the liquid into the dry and mix until well combined.

Action shot!

Action shot!

5.  Put  about 2 tablespoons of batter into each muffin cup.

6. In a small bowl combine the Jelly and the mashed Blueberries.

7. Divide the Jelly/Blueberry mixture evenly onto each of the muffins.

8. Cover the Jelly with another 1 to 1 1/2 tablespoons of batter. Try to do this so you have enough for all the muffins.

Muffins in the fore ground are complete, those in the back left have the jelly, but not the top layer of batter.

Muffins in the fore ground are complete, those in the back left have the jelly, but not the top layer of batter.

9. Sprinkle the chopped nuts on top.

10. Bake for 20 minutes. Muffins are done when they are golden brown and pass the toothpick test. LET COOL (the jelly will be hot!)

I loved the flavor of peanut butter and the sweetness of the jelly. The little pop and zing of the blueberry was extra nice surprise. Alas I didn’t have any tasters around to give me a second opinion. I did give the ladies at the post office a few, but I couldn’t wait around to see what they liked or didn’t like. Guess you’ll just have to whip up a batch and judge for yourselves. 😉

———————————————————————————————————–For all of you in the South East US dealing with the ice and snow today… be careful Y’all! Be patient on the roads (if you have to go out on the roads.) AND build me an Olaf snowman! (Olaf was my Secondary Saturday Character two weeks ago.)  Cheers! Rita


Muffin Monday Double Berry Muffins

Ohhh, I know I shouldn’t have favorites, but I DO love Muffin Mondays. We’re lucky enough to have a couple of mature blackberry bushes and a newbie blueberry bush in the yard. The berry yield for this pretties came from those obliging bushes.



1 1/4 cup Fresh Berries (Blackberries and Blueberries)

1 1/4 cup  Zucchini (Grated)

1/8 cup Rhubarb (Grated)

1/3 cup Sugar

I only had one stalk of rhubarb left from the other day's recipe. That came out to about a quarter cup when grated.

I only had one stalk of rhubarb left from the other day’s recipe. That came out to about a quarter cup when grated.

3 cups White Whole Wheat Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

3 Eggs

1/2 cup Almond Milk

1 cup Sugar

1 teaspoon Vanilla

1 stick  Butter melted


1. Preheat oven to 400 degrees. Prepare 18 muffin cups with liners and cooking spray.

2 .In a large bowl gently mash the berries with a spoon. Add grated Zucchini, Rhubarb and 1/3 Sugar. Mix.

Mashed berries, Zucchini and rhubarb.

Mashed berries, Zucchini and rhubarb.

3. In a second bowl combine the Flour, Baking Powder, Baking Soda and Salt.

4. In a third bowl (do you see a pattern here?) combine the Eggs, Milk, 1 cup of Sugar, Vanilla and Butter.

5. Add the Egg/Milk mixture to the Flour and stir until combined to form the batter.

6. Fold the Berries into the batter.

7.  Divide evenly into muffin cups. BAKE for 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Fresh from the oven.

Fresh from the oven muffin-y goodness.

8. Let cool 5 minutes and remove from muffin cups. Enjoy with some butter.

No taster quotes today as Maggie is at work… so you’ll have to take my word for it… these muffins are yummy, light and the perfect moisture level.  My only complaint would be the number of bowls I had to employ to make them.


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Muffin Monday: Blueberry Cornbread Muffins

Happy Muffin Monday everybody! Today I’m blogging from a tiny little table at Panera Bread because my internet is still down. The bad news is our cable provider wont have any one out to look at the downed line until tomorrow (two plus days with out CABLE –oh the first world problems I have to deal with!) The good news is the merciful Maggie has let me borrow her laptop so I’m not attempting this blog post on my iPad with it wonky navigation and lack of arrow keys. (I love my iPad, but common fellas…) Enough pathetic grumbling. Lets talk muffins…

baked muffin

baked muffin

Blueberry Cornbread Muffins


1/2 cup Whole Wheat Flour

1-1/2 cups Cornmeal, Fine Grind

1/2 tsp Sea Salt

1 Tb Baking Powder

1 cup Blueberries



1/4 cup Vegetable Oil

1/2 cup Almond Milk

Almond MIlk

Almond MIlk

1/2 Cup Dermara Sugar

2 large Eggs, room temperature


Preheat oven to 400F. Prep 12 muffin cups by spraying with baking spray.

In a large bowl combine the whole wheat flour, the cornmeal, salt, baking powder and stir.

Into another bowl gently mash the blue berries add the oil, almond milk and honey. add the eggs one at a time. Stir with a fork until smooth.

Pour the liquid ingredients over the dry ingredients and stir gently until all is wet.



Divide the batter evenly into the muffin cups and bake for about 15 minutes, or until one tests done with a toothpick.

Makes 12 muffins.

Photo on 6-24-13 at 12.47 PM #2

The cornmeal gave these muffins a denser, hardier vibe. The blueberry and sugar made them just sweet enough.

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