Tuesday, September 29, 2009

Muffin Madness: Blueberry Cream Streusel and Pumpkin Chocolate Chip Muffins

These two muffin recipes are perhaps my most popular and most requested dishes. I make these muffins weekly for a Local Bookstore/Cafe. They are especially tasty to eat warm with butter on top. They make a perfect on-the-go breakfast or a tasty snack. You can even make a batch and freeze them individually in ziploc baggies to pull out each morning and warm in the microwave. My 2 year old is especially fond of the "punkin" ones because he likes the "chocolate ips". The recipes are written to make 12 jumbo muffins or 24 regular size muffins or 48 mini muffins.

Enjoy! You are Loved!

Blueberry Cream Streusel Muffins

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


2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
4. Bake in preheated oven for 20 minutes.

Pumpkin Chocolate-Chip Muffins

My best Carolina gal shared this recipe with me and it has been passed along to many other friends who now call it “our favorite” muffin. It has become a regular treat in our Sunday School class.

4 eggs

2 cups sugar

1 - 15 ounce canned pumpkin

1½ cups oil

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon salt

2 cups chocolate chips


Beat eggs in a large bowl. Add sugar, pumpkin, and oil. In a separate bowl, mix flour, soda, baking powder, cinnamon, and salt. Blend dry ingredients into pumpkin mixture. Fold in chocolate chips. Bake at 350°F for 25-30 minutes.

I also like to mix it up by using cinnamon chips instead of the chocolate chips. Yummy!


  1. How many muffins does the pumpkin chocolate chip one make? I will probably use the mini-muffin pan.


  2. Lana-it makes 48-50 mini muffins, 24 regular size muffins, and 12 jumbo muffins. :-)
    I make the mini size most often too b/c that way I can control the portion size for Mr. Jaythan :-).

  3. There are few things that pass my lips and bring me joy like pumpkin chocolate chip bread/muffins. Now if I could get YOU to make them for me, I would be giddy!

  4. I am so making the pumpkin/chocolate chip ones this weekend!! And let me say here that I LOVED my birthday surprises!!! You are too kind and too wonderful and I absolutely adore you!! ((HUGS)) and lots and lots of love!! ~ TL

  5. I've been eying this recipe for a while and since I had a ton of blueberries in the freezer, I thought today would be the perfect day to make these. YUM!

  6. Christina I now make your blueberry muffins all the time! I've given your recipe to lots of people. They are seriously the best blueberry muffins I've ever had! YUMYUMYUMYUMYUMYUM!!!

    --Jennifer :-)

  7. Just made the blueberry muffins with the kids...they're in the oven now. Can't wait to eat one! And one of these days I'll get to the Pumpkin Chocolate ones too. I think Israel would really like 'em. Thanks for sharing! :)

  8. Ooooh yum.Think I'm going to try the pumpkin one first