Blueberry muffins are my all time favorite snack. I love the bakery style muffins with the sugary tops! Big juicy pieces of fruit in every bite make them healthy though… right?
When I partnered with Macon Appliance Mart I knew I wanted to incorporate my favorite blueberry muffin recipe. This time I added pumpkin and pumpkin pie spice to give it some fall vibes. I’ve always loved mixing blueberry pie filling with frozen or fresh blueberries for a little extra sweetness! These jumbo muffins will be a breakfast (or snack!) to remember this holiday season!
I’m just going to keep this post short and sweet because these really are just so simple! This is one of my favorite recipes to pull out when we have company. Most of the time we have the ingredients in the pantry and it is super easy to throw them together!
Pumpkin Blueberry Muffins
Recipe Type: Muffins, Breakfast
Author: Kellie Rice
Bakery style jumbo pumpkin blueberry muffins.
1 can of blueberry pie filling (rinsed and drained)
1 cup of frozen or fresh blueberries
1/4 cup of pumpkin puree
1/2 tsp of salt
2 tsp vanilla extract
1 tbsp of pumpkin pie spice
2 tsp of baking powder
2 cups of AP flour
1 stick of soft butter
1 cup sugar
2 eggs room temp
1/2 cup of milk room temp
extra sugar or brown sugar for topping
Preheat oven to 350 degrees
In a mixing bowl stir the butter and sugar
Add in the eggs and vanilla
Mix in the pumpkin
Add the blueberry filling and frozen/fresh blueberries
Mix in the dry ingredients on low – flour, pumpkin pie spice, baking powder, salt
Finish with the milk and stir lightly until just combined
Pour into jumbo muffin tins
Top with sugar
Bake until golden brown about 20-25 minutes
Just a few tips to make sure they come out perfect every time!
As you know I was lucky enough to bake these muffins in a Viking Range kitchen. I tried baking them in a convection oven and a regular oven both at 350. The muffins almost doubled in size in the convection oven and were so light and airy. They came out slightly denser in the regular oven, but were super moist. I think the moral of the story is Viking just has awesome ovens, but if you have access to a convection oven definitely try it out!
Room temp ingredients – this always works for me. When ingredients are all the same temperature they just mix together so easy.
Rising the pie filling- I know this part seems strange, but I promise it is important! One you are taking off all that extra sugar and two you are controlling the moisture you are adding into the batter.
Fresh or frozen blueberries? Honestly either work just fine. I personally buy fresh blueberries then freeze them. I want them to hold their shape as long as possible in the muffins.
Final sprinkle of sugar- natural sugar works the best, but I usually use brown sugar just because I always have it on hand.
There is a little story about this royal icing. I decided I wanted to make little cut out cookies for all my friend’s children this Christmas. I started with my gingerbread recipe then my go to sugar cookies. I tried a chocolate chip shortbread and some chocolate shortbread.
Now the night before I knew I wanted to ice these I made sure I had all my cookies ready to go. All separated into little freezer bags waiting to be iced. I woke up extra early and drove over to Michael’s to pick up a few extra food colorings and a few more piping tips. Who knew the craft store would be poppin at 9am. I stood in line with my handful of items for 30 minutes then drove back home. After setting up my sugars and food coloring I realized something… I forgot to buy meringue powder.
There was no way I was getting back into that line so I started browsing the internet. There are a lot of ways to pasteurize your own eggs so I made a very basic icing recipe, but I heated the eggs over a pot of boiling water to help kill off any bacteria.
If I learned anything this weekend it is definitely to plan ahead when making an iced cut out cookie. There is so much time in drying each layer. A few times I tried to rush and my icing would just melt into another color. Do one batch at a time. Have all your piping bags ready. Icing colored and covered with plastic wrap until you are ready to use it. It takes forever for each layer to dry, but some how they dry so fast when you need to sprinkle. So definitely have all your accents ready to go.
You can see with my gingerbread men there is a slight variance between some of them. I made the icing way to thick my first go and the next morning I made another batch thinning out my flood icing. The hard part is finding that perfect consistency that can make a border then still have enough liquid to very quickly fill the border. Practice and patience are huge here. At one point a was working on the very last color in my icing layers and Patrick watches me and says “hmm it looks so easy in all the videos.” That is so true. All the research I did before trying these out and that is definitely what I took away from it all – it is not easy. Once I got the hang of it I really was on the finally touches. The little red scarves. I had the perfect consistency on that red and the red sugar held it together so nicely.
Patrick and I did go to a friend’s birthday party while all my little cookies were drying. We had a great time and it was really nice to have a reason to dress up a little. By the time we got back all my cookies were dry and ready to be packed away.
Royal Icing For Cut Out Cookies
Recipe Type: Baking, Dessert
Serves: 12 cookies
A royal icing recipe you can make from items you probably already have at home!
3 cups of powdered sugar, with more for thickening up
2 egg whites
1/2 tsp of cream of tartar
3 tbsp of cream
clear vanilla flavor
Create a double boiler by boiling water in a small pot.
Top with a mixing bowl that rests just on top of the pot.
Add the egg whites, vanilla, and 2 cups of sugar to the bowl.
Whisk very quickly until the mix is hot to the touch.
To be EXTRA safe you can heat to 150 degrees, but I just eye balled mine.
Pull off the heat and add 1 tbsp of cream.
You should be able to cut with a butter knife and it takes 10-15 seconds to seal back over.
Use the cream and sugar to thicken and loose the mix.
Add your food color. ( I prefer gel)
Use separate bowls for individual colors and keep the main mix to the side in case you need a thickener.
I used Wilton tips 3 and 4.
Make sure you leave at least 15 minutes dry time between ever color. Best to let cookies dry on the counter over night once complete.
The icing will keep a lot of moisture in the cookie itself.
Get creative with your designs! I found so many ideas on Pinterest and tons of inspiration at the craft store. Happy Holidays!
I love when we go to parties and they have platters of meats, cheeses and crackers. Holiday appetizer platters are so beautiful and universal. Actually, I attended a friend’s wedding and she had piles of different meats, fruits, cheeses, crackers, and breads. It was absolutely a.m.a.z.i.n.g. Patrick and I like to invite our friends over for game nights and this is one of my easy go to appetizers. Bonus- it won’t break the bank.
This bacon dip is the star of the show. I have to confess- I’m pretty sure I have already posted this dip recipe on the blog. I have now made it so many times that I believe I have perfected the recipe. I still remember the first time I tried this dip. We went to a friend’s house for dinner and her mother in law pulled this dish out. I usually avoid creamy dips. There are just so many others I prefer, but this one had such an awesome bacon fragrance. Who says no to bacon? It is so cheesy, sweet, and a little spicy. Perfect with this bread!
Since I made a lot of bacon for the dip and the tray I had a pan filled with bacon grease left over. I decided to take a spoonful of the grease and heat it with some roasted garlic. I flash fried my butterflied shrimp then seasoned them with salt and pepper. Super easy and delicious!
You can definitely pick up some baguettes or crackers for the tray, but I used my favorite bread recipe. You can find it here. I love boars head sausage so I picked up a roll along side some briny marinated olives.
The best part about these platters is how easy to customize they are. You can just buy whatever is on sale or whatever you are feeling that day.
(Easy) Holiday Appetizer Platter
Recipe Type: Appetizer
A holiday platter filled with tasty goodies!
For the Dip:
1/2 pound of thick sliced bacon, cooked and chopped ( cook a few extra pieces to add on the board if you want)
8 ounces of cream cheese
1/2 cup of pepper jelly
1 cup of mozzarella (smoked mozz is also awesome)
1 tsp of garlic powder
1 tsp of cayenne pepper
For the shrimp:
1 tbsp of bacon grease
1 pound of shrimp
fresh garlic or roasted garlic chopped
salt and pepper
For the platter:
1 cup of peppers
2 tomatoes sliced
1 cup of marinated olives
1 head of garlic roasted
bread or crackers
salami or sausage sliced
For the honey mustard:
1/4 cup of boards head honey mustard
1/4 cup of honey
2 tbsp of grainy mustard
Preheat the oven to 400 degrees.
Mix the cream cheese and jelly.
Add in the bacon, garlic and pepper.
Add half a cup of cheese and mix throughout.
In a baking dish pour the cream cheese mixture and top with remaining cheese.
Bake for about 15 minutes until brown and bubbling.
In a frying pan heat the bacon grease and garlic.
Flash fry the shrimp until pink.
Season with salt and pepper.
In a bowl mix the mustard, honey, and honey mustard. (SO easy!)
Arrange everything on a platter or large baking sheet.
I hope I was able to make your holiday a little easier!