Sweet And Crumby

Baking, a Love Story

Fill-In-the-Blanks Muffin Recipe Featuring a Pear-Blueberry Muffin

32 Comments

I have just discovered something amazing! I have “invented” a flavor-of-the-day muffin recipe that is fairly full proof. I have used it several times to make various muffins from run of the mill to exotic.

A couple of weeks ago it was pineapple coconut muffins, and today it is pear blueberry muffins with ginger and cardamom spices.  It is tender and soft and full of fruity and spicy flavors.

I realize I have not technically invented this generic flavor-your-own muffin recipe. Somewhere in the world there are thousands, maybe millions of pastry chefs who already know a great list of ingredients and measurements that can be mixed up to create a uniquely flavored muffin each time.

But I am not a pastry chef and have no culinary arts degree, and I L-O-V-E that I can make any muffin I can think of using this go-to recipe template which I have created. Now my possibilities are endless and yours can be too.

For example, today I had a couple of pears sitting on my counter, getting a bit too soft. I kept thinking how lovely it would be to have a nice pear ginger muffin, but then my creative juices started flowing wildly throughout my brain and I realized fresh, plump blueberries were in the fridge, and I had a leftover package of almond meal needing a use.

I hope you try my template and make your own flavor-of-the-day muffin depending on what’s in your fridge. Please let me know your additions which personalized it for you!

Geni’s Fill-In-The- Blanks Muffin Recipe
Adapted for Pear Blueberry Muffins
Please note I have abbreviated “pear blueberry muffins” with “pb” in the recipe below.
Makes one dozen muffins
1 1/2 c. all purpose flour
1/2 c. Your choice of wheat or other flour. I used almond meal for pb.
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. Cinnamon if it works with your version or leave it out (Leave out for pb).
1 t. spice that pairs with your version (Ginger for pb)
1/2 t. of either cardamom, nutmeg or cloves (cardamom for pb)
1/2 c. Sugar
1/2 c. Buttermilk, low-fat milk, nonfat plain yogurt or coconut milk (l.f. milk for pb)
1/2 c, juice that compliments your flavors or if no juice works then add an extra 1/4 c. of the milk you used (I used apple-pear cinnamon juice from Trader Joe’s)
1 egg
1/2 c mashed banana or 1/4 c. applesauce or pureed peeled pears, or other pureed fruit (pears for pb recipe), or leave this out if you prefer.
1/4 c canola oil
1 c. Your chopped fruit addition, chocolate chips or berries (blueberries for pb)
*If you are going with a citrus flavor profile, then add 1 t. of citrus fruit zest to match your flavor.
*1/2 c. Chopped nuts if you would like.

To make the muffins: Preheat oven to 350 degrees Fahrenheit. Put muffin liners in muffin pan.

Combine flour through sugar and whisk together. In a separate bowl, combine milk through Canola oil and beat together. Add wet ingredients to dry and fold together. Gently fold in any additional fruit, chocolate chips and or nuts.

Using an ice cream scoop, fill muffin cups 2/3 full.  I sprinkled these with a pinch of sugar over the top. Bake for 20-25 minutes or until golden and slightly firm to the touch or until a toothpick comes out clean.

Here are some other flavor combinations:
Apple blueberry muffins: Wheat flour for the 1/2 c. flour choice, Cinnamon,  1 t. nutmeg, apple juice, blueberries.

Orange Rosemary: Almond flour for 1/2 c. Flour choice, no cinnamon, 1/2 t. Cardamom, 1 T. Finely chopped FRESH rosemary, orange juice, no chopped fruit or fruit purée, 1 t. Orange zest.

See Pineapple coconut muffins post.

Coconut chocolate muffins : 1/2 c. almond meal for your flour choice, 1/2 t. cardamom for your only spice, coconut milk instead of the buttermilk, no fruits or fruit puree or use 1/2 c. of mashed banana (ooooh.),  chocolate chips, 1/4 t.coconut extract and nut of your choice. Chopped almonds would be lovely. If your batter is a little stiff, add another 1/4 c. of coconut milk. Think Almond Joy in a muffin!

32 thoughts on “Fill-In-the-Blanks Muffin Recipe Featuring a Pear-Blueberry Muffin

  1. Yum! This reminds me of those “choose your own adventure” books, except its like “choose your own muffin flavor”. I love it!

  2. Such a weird combination but it sounds SO good! I’ll have to try this sometime, thanks for sharing! :)

  3. These look yummy and perfect for breakfast!!!

  4. Wow! I love blueberry muffins! Pear sounds like a great addition to the party!

  5. Blueberry pear sounds fantastic! I love muffins so I’ll definitely give the “choose your own flavor” template a try! I’m thinking of starting with something citrus-y since we’ve been getting lots of oranges and Meyer lemons in our CSA.

  6. I love when your creative juices run wild you come up with some great combinations like these wonderful muffins. Your blog is always just a joy and delight to read. :)

  7. Stunning photos and amazing recipe as always!! Nicely done Geni!!!

  8. Hi All—Thank you to everyone for such nice comments. I have been in Vegas baby. Livin’ life large for a few days. Hope everyone gets a great start to their week tomorrow and please let me know if you try my Make Your Own Muffin recipe and what flavor combinations you used.

  9. Yummy looking muffins! Pineapple coconut muffins sound utterly to die for as well!

  10. This is such a practical solution to using whatever ingredients you have on hand. They look great!

  11. Geni, what a delicious combination of pear and blueberry in a muffin…they sure look very yummie :-) Like you love the idea of mixing matching with the ingredients that I have available ;-)

  12. this sounds like a fantastic combo really… and i love that you use almond meal in this recipe. thanks for sharing this…and have a great week ahead.

  13. Geni, every time I read your post about cupcake I want to enter you in the Food Network Cupcake Wars. I think you have a good chance of taking home the prize. :)

  14. Hi, Geni. I like the idea of the muffin template, very versatile (not like the Main Event, the reference to which was hilarious, and, yes, I got it….).

    Almond meal is a great blueberry-friendly addition…or a chocolate-chip-friendly one or….

    Thanks,

    Dan

  15. oh wow, these muffins are perfection!

  16. Mango banana muffin, here I come. With some orange zest? Sure!

    These look great =)

    • What a fabulous idea!!! My recommendation is using the 1/2 c. wheat flour, ginger for spice, banana for the pureed fruit, mango juice for the fruit juice, coconut milk in place of the milk and chopped mango for the fruit. You are a genius! :)

  17. Wow, I love your blog! Your photography is beautiful and everything looks so yummy!
    I’m definitely going to have to give the apple blueberries muffins a try sometime soon :)

  18. This is amazing! What a revolution this will be in my kitchen. I always have such random fruits that go bad before I can eat them so now they will be saved! Thanks for sharing, Geni.

  19. Pingback: Exotic Plum and Coconut Muffins for a Very Sophisticated Golden Retriever « Sweet And Crumby

  20. Yum, yum, yum! I had blueberries and pears and found this while looking for a recipe to use them both. Didn’t have any applesauce or bananas so I subbed pumpkin. Great template! I’ll use this a bunch :)

  21. Pingback: Geni’s Test Kitchen {Just Peachy Summer Muffins} « Sweet And Crumby

  22. How did I miss this post?? Oh, I wasn’t blogging then. Love it Geni!!

  23. I have pears and fresh blueberries, plus some candied ginger. I have got to try this recipe out. I love a basic recipe that I can tweak from there. It kind of irritates my family, but oh well, they eat what I bake anyway.

  24. Pingback: Knock Your Socks Off and Make Your Mouth Sing Orange and Rosemary Muffins | Sweet And Crumby

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