Melt in your Mouth Hearty Blueberry Muffins

We needed something delicious, with blueberries, and I was determined to use the goat kefir. I kept thinking of Ina Garten's Blueberry Crumble that I used to make but wanted something heartier that wouldn't make you feel guilty afterwards. I found a great recipe over here at Finger Prickin' Good. Made some adjustments of my own of course. How could I not with all the farm fresh options we have around here.

Makes 12 Large Muffins

2 cups all-purpose flour
1 cup quick oats
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups homemade goat milk kefir (super thick to mimic Greek yogurt)
2 large eggs, beaten
4 Tbsp Applesauce
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

1. Heat oven to 350°.
2. Coat muffin tin with cooking spray or liners.
3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
4. Combine kefir, beaten eggs, applesauce and vanilla in a second bowl.
5. Fold liquid mixture into dry mixture until complete stirs but not over stirred.
6. Gently fold in blueberries, I mixed in frozen ones that were coated in flour and gave 4 mixes in the bowl before they were almost mixed enough. Too much mixing and your dough turns purple!
7. Spoon into muffin tins until they are full full full. Scoop all the batter into the 12 tins to ensure large muffins.
8. Bake until the top starts to turn gold and they feel firm to the touch. About 20-25 minutes. I have two tins, one dark and 1 light. The dark tins browned the bottoms and the light tins did not. If using light tins I'd cook a touch longer.

Final thoughts:

These were mouth watering right out of the oven and so delish! I can't stand it when muffins get that wet soggy top by the next day and these did that. Maybe someone can tell me the secret to stopping this from happening. You couldn't feel the oats in the crumb fresh out of the oven but the next day you could really feel the heartiness the oats offered.  My hubby usually can't eat muffins/pastries for breakfast and after this he felt full like he got a morning kick of good stuff instead of just sugar and sweets. I'm guessing it's about 5-6 grams protein maybe more per muffin. It's so hard to estimate when everything I buy is bulk. I need to sit down and calculate it all out. One day....one day.....enjoy the goodies in the mean time! You might also want to try these protein packed super healthy but delicious chocolate chip chewies.

Dairy free (for those with protein intolerance of cow milk), oil free

Blueberry Crumb Cake by Ina Garten as seen on Barefoot Contessa

So I had another craving but this time it involved blueberry crumb cake. I always love Ina Garten's recipes as they never fail to be less than absolutely outstanding. The sour cream in this recipe makes it so moist and delicious. So good I forgot to get a picture! The one on the left is from the Food Network.... so here is the link to Ina's recipe.
I hope you enjoy it as much as we did! Gone in less the 6 hours. Having friends over to help eat it was a pleasure too! Babies and all the kiddos. yum!

Ingredients

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

 

Directions

For the cake:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. 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 until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Updated: 10/20/2015
We loved this so much that I made 1 each week until my husband announced he had to go on a diet because I wouldn't stop baking. It was soon after that we found out he had an allergy to cow milk proteins and began our transition to dairy free and then to goat milk! Check out our little farmstead on facebook. Like us and follow! Farmchild Homestead