One of my favorite things to get from the bakery is blueberry muffins. Well, now I decided to try making them at home. Yes, believe it or not, this was my first time ever making blueberry muffins. This is a bakery quality recipe for blueberry muffins, you will not be disappointed. The muffins are very moist and delicious. They become so moist from the vegetable oil and sour cream. The batter is pretty thick so there shouldn’t really be an issue with those sinking blueberries. This is a very simple recipe and these muffins should come out beautifully even if you are new to baking. The bake time of 20 minutes is pretty accurate but all ovens are different. Make sure to check them with a tooth pick, if it comes out clean, they are done. If you are looking to make bakery quality blueberries muffins, give this recipe a try. Enjoy.

Ingredients:
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 fresh blueberries

Cooking Instructions:

Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.

Are these the best peanut butter brownies ever? I’ll let you decide. I have tried a lot of different brownie recipes but peanut butter is a first. These were so rich, moist and delicious… I could eat them all day. These brownies are stacked. The chocolate brownie bottom is topped off with a peanut butter frosting but that’s not all, the peanut butter frosting is topped off with a chocolate glaze. You can drizzle the glaze over the frosting but I tripled the glaze amount and lightly spread it over the top completely. These can be a little expensive compared to most brownies but overall, the price isn’t bad. Chances are you probably have quite a few ingredients already (if you enjoy baking). It is important not the over bake the brownies otherwise they will not be as moist. I left mine in the oven for about 20 minutes. Enjoy.

Ingredients:
Brownies-
2 ounces unsweetened chocolate
½ cup butter
2 eggs
1 cup sugar
½ cup flour
½ teaspoon salt
1 teaspoon vanilla extract
½ ounce semisweet chocolate
Frosting-
1 ½ cups powdered sugar
½ cup creamy peanut butter
¼ cup butter (softened)
2-3 tablespoons cream
Glaze-
1 ounce semisweet baking chocolate
1 tablespoon butter (or margarine)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a small sauce pan melt semisweet and unsweetened chocolates and butter over low heat. Cook until mixture is smooth. Set aside and allow the mixture to slightly cool.
Step 2: In a medium bowl beat eggs and sugar until light and fluffy and pale colored. Mix in 1 teaspoon vanilla extract. Add flour, salt and melted chocolate mixture. Stir to mix well.

Step 3: Pour batter into a greased 9 x 13” baking dish. Bake in the oven at 350 degrees for 20-25 minutes (do not over bake). You will want to bake into a tooth pick comes out almost clean (the toothpick should come out with some crumbs on it). Remove from the oven and allow the brownies to cool.
Step 4: While cooling, to make frosting- In a mixing bowl add peanut butter and butter and beat until combined and smooth. Slowly add powdered sugar (1/2 cup at a time). The mixture will become crumbly. Blend in cream until the mixture is fluffy and has reached your desired spreading consistency. Evenly spread and chill until firm.
Step 5: To make the glaze- melt semisweet baking chocolate and butter in a sauce pan until smooth. Drizzle over the brownies. Allow the brownies to chill for awhile before cutting.