Cafe Style Muffins

I found it! I found the best recipe for blueberry muffins! There are millions out there, most of which are heavy flour bombs with some berries tossed in for measure. You lose blueberry muffin world, I have found your leader and I ain’t goin’ back to the oily hunks of cake you love to tout.



As you might have noticed, these muffins are not for you. I could not, in good faith, share a recipe I know falls in no healthy category. All processed white flour, white sugar, oil and then more of the same.  However, you all have friends, family, pot-lucks, co-workers and neighbors who sometimes expect you to bring along something yummy…and not sweetened by dates. There are also some children out there who are hard to please and would really love nothing but a nice, sugary muffin. By the way, some of those children live with me.

Also, I taste tested these guys.

Also, I taste tested two more later that day.

This recipe is from and titled, “To Die For Blueberry Muffins”. I hate that name and took the liberty of changing it for my own selfish reasons.

Cafe Style Blueberry Muffins
Recipe Type: Baked Good
Cuisine: Muffin
Author: Food It Forward
Prep time:
Cook time:
Total time:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
  3. To make the crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.


My Favorite Powder

DSCN0565 DSCN0564

Here are today’s grocery finds, though they are not super saturated in real life, I just have some camera issues. Lots of peanuts to make peanut butter in my Vitamix, lots of pistachios and dried apricots for some super secret recipe testing I have been doing and some cinnamon honey, which is so yummy. I’ve been missing out.

I know that checking out my groceries is as exciting as checking out my socks, so I’ll keep this section short. Apples were .49 cents a pound today and oranges, wait for it…five pounds for $1.00! Sprouts also had my favorite protein powders 25% off and I had to grab two giant tubs before the sale ended.

If you are looking for a protein powder that tastes really good and doesn’t contain sucralose (Splenda), I highly recommend MRM! I’ve tried lots of brands, and this is my favorite, not too sweet and really tasty. Sucralose gives me headaches and is so sweet that you can start to crave that level of sweetness in all your…uh, sweet stuff.  Don’t buy MRM powder from the site I linked to, in case you are tempted. There are some great deals at right now. I’m a little bummed I didn’t snag them there instead of Sprouts.


Time for me to exercise. Gonna go bust out my TRX.


I can’t believe I just showed you all my “Before” photo. So embarrassing.  Just in case someone wants to sue me, that last statement was a fabrication. Why does this lady have a room painted blue, with nothing in it? Maybe it’s a really big room and all the furniture is in the other half?

Want to throw this quick note in before I go get sweaty. If you need a good trainer and live near me (if you don’t know where I live, you probably don’t live near me), send me a quick note. I happen to be related to a super star trainer, who works at the giganto 24-Hour in my ‘hood.



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