Blueberry muffin recipes - 4 recipes

My mom would make blueberry muffins all summer long using blueberries from our blueberry bush. Though our bush was small in stature, it was still able to supply an abundance of berries. Every weekend my sister and I would consistently wake up to the sweet smell of muffins bright and early on Saturday mornings. Of late, I have begun making these sweet treats for myself on my lazy Sundays. Typically brunch time is when the scent of my blueberry muffins finally fill my kitchen. Maybe one day I will able to greet the day with the smell of muffins instead of the afternoon.

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RECIPE: Delicious "Bolo Brigadeiro" Cake

Check out our delicious spin on the classic Brazilian cake, with Fererro Rochers and Kit-Kat!

INGREDIENTS

For the batter:

3 eggs
3/4 cup sugar
1/3 cup of cocoa powder
1 cup flour
2 tablespoons neutral oil
1 cup of of natural yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda

For the frosting:

2 cups chocolate chunks
3 cans of condensed milk
2 and 1/2 cups thickened cream
1 tablespoon unsalted butter

METHOD

In a pan, melt together the condensed milk, the chocolates in pieces and the butter. Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
Transfer to the refrigerator and allow to cool for 1 hour.
In a bowl, mix together the eggs and sugar. Add the oil and mix again.
In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.
Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.
Remove the cakes from the oven, and allow to cool.
Spread some of the frosting between the layers of the cake, and generously spread around the outside.
Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style!
Enjoy!

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