Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they’ll be a hit with family and friends!

We live in an area just west of the city of Portland, Oregon. Around here, summer blackberries grow wild just about everywhere, it seems. What I don’t pick around our neighborhood or hanging over our back fence, I can pick quickly and rather inexpensively at a local U-Pick farm, as shown in the photo below!

Last week, I picked over 4 cups of wild blackberries while walking our dog Cooper (a cute corgi), around our neighborhood park and school early one morning! We love to use them for cobbler, bar cookies, scones, soda, or homemade jam, so these early ripening berries were a good find!

I decided to make some blackberry muffins using some of the ones I found in our neighborhood, and I’m excited to share this delicious recipe with you. But guess what? You can make these yummy muffins using fresh OR frozen blackberries, and I’ve included directions for both!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let’s Make Some Blackberry Muffins!

The first thing you will need to do is preheat your oven to 400° F. and grease standard sized muffin cups (or use paper muffin liners). NOTE: This recipe make between 16 – 18 muffins, so you can use 2 muffin pans, or cook them in batches.

Whisk the dry ingredients together in a large bowl. These ingredients are flour, baking powder, salt, baking soda and cinnamon. Set the bowl aside.

In a separate bowl, combine the eggs, sour cream, melted butter, milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined.

Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

Prepare The Blackberries

If using FRESH blackberries: cut them in half before adding to the muffin batter.
If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in a little bit of flour, before adding them to the muffin batter.

Add the blackberries to the bowl of muffin batter, and fold berries gently into batter, only until combined. Be careful NOT to over mix the batter. Yes, the batter will have red streaks. Yes, the batter will be slightly lumpy and thick!

Fill The Muffin Cups

Evenly distribute the muffin batter between muffin cups, filling them about 2/3 full. I used two pans lined with paper liners, because I had enough batter to make 16 muffins. Use the back of a spoon (or your clean fingers, if necessary), to level out the thick muffin batter in each cup.

Time To Bake The Blackberry Muffins!

Bake the blackberry muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, or until a toothpick placed into the middle of a muffin comes out clean. My blackberry muffins ended up taking all 20 minutes to cook until they were done.

Once the blackberry muffins are done, remove the pans from oven, and transfer to a wire rack to cool. Be sure to let the muffins cool down for 2-3 minutes before you remove them from the muffin tin.

We enjoyed the blackberry muffins served warm (not hot), with a bit of soft butter. YUM! The muffins are not overly sweet, but are filled with blackberries!

We gave several of these blackberry muffins to one of our sons who popped in for a visit, and know he will enjoy them, too! Hope you will enjoy this little taste of summer, as well! The muffins are delicious!

Have a great day, and thank you for stopping by for a visit! May you find encouragement, contentment, and joy from the people and experiences you encounter today.

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page. A few favorites include:

• Blueberry Crumble Muffins
• Cranberry Orange Muffins
• Apple Raisin Muffins
• Banana Espresso Chocolate Chip Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: https://www.simplyrecipes.com/recipes/blackberry_muffins/

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Blackberry Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

Category: Bread/Breakfast, Snack

Cuisine: American

Keyword: blackberry muffins

Servings: 16 muffins

Calories Per Serving: 207 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2½ cups all purpose flour
• 1/2 teaspoon ground cinnamon
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon milk
• 1 cup granulated sugar
• 8 Tablespoons warm melted butter (1 stick)
• 1 teaspoon vanilla extract
• 1½ cups blackberries (fresh or frozen) *See note in directions*

US Customary - Metric

Instructions

1. Preheat your oven to 400° F. and grease standard sized (12 cup) muffin tin(s), or use paper muffin liners to line the cups.

2. Whisk dry ingredients (flour, baking powder, salt, baking soda and cinnamon) together in a large bowl. Set bowl aside.

3. In a separate bowl, combine eggs, sour cream, melted butter (warm, not hot), milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined. Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

4. If using FRESH blackberries: cut them in half before adding to muffin batter.
   If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in some flour before adding to muffin batter.

   *Add blackberries to the muffin batter; fold gently into batter, only until combined. Be careful NOT to over mix batter. Batter will have red streaks, and be slightly lumpy! Evenly distribute muffin batter between muffin cups, filling them about 2/3 full. Use the back of a spoon (or your clean fingers), to level out the batter in each cup. *I used two pans, because I had enough batter to make 16 muffins, but you can make them in batches, if necessary.

5. Bake muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, and toothpick inserted into the middle of a muffin comes out clean. Once done, remove pans from oven; transfer to a wire rack to cool. Let muffins cool down for 2-3 minutes before you remove them from muffin tin. Enjoy!

Nutrition Facts

Blackberry Muffins

Amount Per Serving (1 g)

Calories 207 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 46mg15%

Sodium 179mg8%

Potassium 159mg5%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 289IU6%

Vitamin C 3mg4%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Fall is here and pumpkins are everywhere you look!  I decided to get in on the crazy pumpkin recipe trend. So, this past weekend I tried a new “lightened up” recipe for pumpkin chocolate chip muffins. This particular recipe for pumpkin chocolate chip muffins intrigued me, because no oil was used in it.  There also was no granulated sugar, just a small amount of brown sugar. The recipe also called for Greek nonfat plain yogurt. Needless to say, I was very curious to try these muffins.

I only made a couple very slight tweaks to the original recipe. All purpose flour was used, instead of whole wheat flour, and regular chocolate chips were used, instead of miniature chips. The pumpkin chocolate chip muffins were incredibly quick and easy to make, and turned out GREAT! They have a slightly different texture than traditional pumpkin muffins, due to the tweaking of the ingredients. The great news is they still have ALL the flavor you would expect, with only 154 calories per muffin!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Pumpkin Chocolate Chip Muffins

The first thing to do is preheat your oven to 400°F. While the oven is preheating, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.

In a separate bowl, whisk together the dry ingredients (flour, spices, and rolled oats).  Add this dry mixture to the pumpkin batter in bowl. Stir the batter only until all ingredients have been combined. Be careful to NOT overmix!

Add chocolate chips, then fold them into batter.

Evenly divide filling into prepared paper muffin liners in pan.  The batter will almost come to the top of the liners. Sprinkle the top of each muffin with a few more chocolate chips.

Time To Bake The Pumpkin Chocolate Chip Muffins

Bake the pumpkin chocolate chip muffins in preheated 400°F oven for approximately 15-17 minutes. To test for doneness, insert a toothpick into center of a muffin. If the toothpick comes out clean, the muffins are done.

Time to EAT!

Remove the muffin pan from oven. Carefully lift out pumpkin chocolate chip muffins, and transfer them to a wire rack to cool.

Pumpkin chocolate chip muffins can be served either warm or at room temperature (my preferred temp). Store leftovers in an airtight covered container. Here is a photo of the inside of one of the pumpkin chocolate chip muffins, after cooling down.  The muffins are filled with flavor (and chocolate chips!).

I hope you enjoy these easy to prepare muffins! Each muffin, when prepared as written, have a total of approximately 154 calories. That’s pretty low in calories for such a great tasting muffin! Hope you enjoy these muffins…Have a GREAT day!

If You Enjoyed These Muffins, Read On!

We love muffins!  Be sure and check out my other muffin recipes in the Recipe Index (at the top of the page). There are many delicious muffin recipes, including:

• Apple Crumb
• Cranberry Orange
• Banana Crumb
• Dark Chocolate Almond Chia
• Triple Chocolate Zucchini

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: https://buildyourbite.com/skinny-pumpkin-chocolate-chip-muffins/

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Pumpkin Chocolate Chip Muffins

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

 

Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Category: Breakfast, Snacks

Cuisine: American

Keyword: pumpkin chocolate chip muffins

Servings: 12 muffins

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup nonfat Greek plain yogurt
• 1 cup canned pumpkin puree
• 1/3 cup brown sugar
• 2 eggs
• 1 Tablespoon vanilla extract
• 1¼ cups all purpose flour (or whole wheat flour)
• 1/2 cup old fashioned rolled oats
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup chocolate chips (reg. or mini)

US Customary - Metric

Instructions

1. Preheat oven to 400°F. While oven preheats, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

2. Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.

3. In a separate bowl, whisk together the dry ingredients (flour, rolled oats, pumpkin pie spice, baking powder, salt, baking soda).  Add to pumpkin batter in bowl.  Stir batter only until all ingredients have been combined. Be careful to NOT overmix! Add chocolate chips; fold them into batter.

4. Evenly divide filling into prepared paper muffin liners.  Batter will almost come to top of the liners. Sprinkle the top of each muffin with a few chocolate chips.

5. Bake muffins in preheated 400°F oven for 15-17 minutes.To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done. Remove muffin pan from oven. Carefully lift out muffins, and transfer to a wire rack to cool. Muffins can be served warm, or at room temperature. Store leftovers in sealed airtight container.

Recipe Notes

Caloric calculation was based on using all purpose flour (versus whole wheat).

Nutrition Facts

Pumpkin Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 154 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 29mg10%

Sodium 97mg4%

Potassium 147mg4%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 12g13%

Protein 5g10%

Vitamin A 3235IU65%

Vitamin C 0.8mg1%

Calcium 64mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious and filled with peaches and cinnamon!

Do you enjoy making muffins? I’ve posted a variety of muffin recipes on this blog, including Blueberry Crumble, Banana Espresso Chocolate Chip, Cranberry Orange, Carrot Cake, and Apple Raisin, to name a few.

I really enjoy making muffins for breakfast, and this recipe for a dozen peach jam muffins is EASY, quick, and delicious! Here’s how to make them:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Peach Jam Muffins

Preheat oven to 400° F.  Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine. TIP: If FRESH peaches are not in season or readily available, you can easily substitute a 16 ounce can of peaches. DRAIN them, then dice them, before adding to recipe.

In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until the batter is combined and moistened. The mixture will be fairly thick.

Fill a 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders.

Time To Bake The Peach Jam Muffins

Bake peach jam muffins at 400° F. for 15-20 minutes, or until the tops of the muffins are light golden brown.  Remove the pan from oven. Let the peach jam muffins cool in the pan for 5 minutes, then transfer muffins out of pan onto a wire rack to cool.

Brush The Top Of The Muffins With Peach Jam

Use a pastry brush to cover the tops of the muffins with (room temperature) peach jam. I place a piece of wax paper under the wire rack to catch any drips that might occur. I was fortunate to be able to use my homemade canned peach jam for this recipe. YUM!

Time To EAT!

Once the peach jam muffins have cooled  to room temperature, they are ready to eat and enjoy! They’re sweet, and filled with peaches. I’m confident you’ll enjoy these delicious treats.

Nothing like a yummy peach jam muffin to bring the taste of summer right onto your breakfast table!  See the diced peaches inside the muffin (below)? 

These peach jam muffins taste wonderful! They also freeze well, if wrapped well and placed in freezer storage bags. I really hope you will consider making a dozen of them for those you love!  Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a fantastic day, friends!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Peach Jam Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!

Category: Bread/Breakfast

Cuisine: American

Keyword: peach jam muffins

Servings: 12

Calories Per Serving: 192 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 peaches (large) , peeled, chopped fine
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 egg , slightly beaten
• 2 cups all purpose flour
• 1/3 cup granulated sugar
• 3 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/3 cup peach jam , room temperature

US Customary - Metric

Instructions

1. Preheat oven to 400° F.  Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine.
2. In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until batter is combined and moistened. Mixture will be fairly thick.

3. Fill 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders. Bake muffins at 400° F. for 15-20 minutes, or until tops are light golden brown.  Remove pan from oven. Let peach jam muffins cool in pan for 5 minutes, then transfer muffins out of pan onto wire rack.

4. Use a pastry brush to cover tops of muffins with room temperature peach jam. Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy!

Recipe Notes

No fresh peaches in season? Can substitute a 16 ounce can peaches, drained and chopped fine, if necessary.

Nutrition Facts

Peach Jam Muffins

Amount Per Serving (1 muffin)

Calories 192 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Cholesterol 13mg4%

Sodium 106mg5%

Potassium 183mg5%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 100IU2%

Vitamin C 2.5mg3%

Calcium 53mg5%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with the flavors of fresh blueberries and lemon zest, and topped with a lemon glaze. You’re gonna LOVE these muffins!

Do you love blueberries! We sure do! In the past I’ve used blueberries to make scones, crumble muffins,  ice cream, smoothies, french toast, jam, bagels and galettes, to name a few recipes that feature this versatile little berry! And wow, do I ever LOVE these yummy blueberry lemon muffins!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Picking Fresh Blueberries Is One Of My Summer Traditions

I love to go pick fresh blueberries at Rowell Brothers Farm every summer (a local U-Pick farm that’s been farming the land there since 1853). They consistently produce a wide variety of delicious berries on their HUGE farm (marionberries, blackberries, boysenberries, raspberries, blueberries, etc.). They sell them at very reasonable prices (and you can nibble on the berries for free while you pick!).

Earlier this summer I picked raspberries and boysenberries there, but this time, once they were ripe, I went for BLUEBERRIES! I went there last week and picked 9 pounds of juicy blueberries in an hour, then brought them home. Some were destined for our freezer, where I can use them all year round. BUT… some of the fresh blueberries were used to make these incredible tasting blueberry lemon muffins!

How Do I Make These Delicious Blueberry Lemon Muffins?

I’m so glad you asked!  Here’s how: Before you begin making the muffin batter, preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.

Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes… 5 minutes!).  When done, the mixture will have thickened slightly.  Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.

In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter.  Continue adding flour 1/3 cup at a time until all flour is incorporated.

Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).

Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.

Fill The Muffin Tins And Bake!

Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to the top). Bake muffins at 400° F. for 20-22 minutes. When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color.

When done baking, remove pan from oven. The muffins should be slightly golden in color.

Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later.

Let the muffins cool to room temperature. By the way… LOOK at those muffins with those juicy blueberries!

Make The Lemon Glaze

While the muffins are cooling, whip up a quick lemon glaze (trust me… you WANT the lemon glaze on these muffins… it is the perfect finishing touch! To make the glaze, simply combine powdered sugar, lemon juice and lemon zest in a small bowl until fully blended.

You want the glaze to have a good consistency to drizzle over the top of each muffin, but not be too thin where it runs all over. If you want it thicker, add a bit more powdered sugar. If you want it a bit thinner, add a bit more lemon juice (or water). Stir until all lumps are gone.

Glaze The Blueberry Lemon Muffins

When muffins are at room temperature, drizzle lemon glaze over top of each one. The foil you placed under the wire rack should catch any wayward drips, which will make your cleanup so much easier!

Let the glaze firm up for several minutes, then these delicious blueberry lemon muffins are ready to eat! Don’t they look GOOD? (picture me drooling here!)

Pour yourself a good cup of coffee or tea, grab a muffin… and ENJOY the absolutely yummy taste of these delicious treats! You can see in the photo below what the blueberry lemon muffins look like on the inside. They’re bursting with blueberries!

We LOVED these blueberry lemon muffins, and I am confident you will, too! We enjoyed them so much I froze several of them so that we could take them with us on an upcoming road trip!  That’s right… these delicious muffins are going on vacation with us! HA HA!

Hope you will give these delicious muffins a try. Your family and/or friends will thank you! Thanks for stopping by today, and hope you will come back soon for more yummy recipes.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious muffin recipes you’re gong to love, including:

• Carrot Cake Muffins
• Rum Raisin Muffins
• Chocolate Chip Banana Nut Muffins
• Cranberry Orange Muffins
• Fresh Strawberry Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a FANTASTIC day!

Recipe Adapted from: Natasha, at https://natashaskitchen.com/blueberry-muffins-with-lemon-glaze/

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Blueberry Lemon Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!

Category: Breakfast

Cuisine: American

Keyword: blueberry lemon muffins

Servings: 12 muffins

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

• 2 eggs (large) (at room temperature)
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup vegetable oil (or LIGHT olive oil)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons lemon zest
• 2 Tablespoons fresh lemon juice
• 1½ cups fresh blueberries

For Lemon Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon lemon zest
• 1½ Tablespoons fresh lemon juice

US Customary - Metric

Instructions

1. Preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.

2. Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes... 5 minutes!). When done, the mixture will have thickened slightly. Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.
3. In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter.  Continue adding flour 1/3 cup at a time until all flour is incorporated. Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).
4. Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.

5. Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to top). Bake muffins at 400° F. for 20-22 minutes . When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color. Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later. Let the muffins cool to room temperature. While muffins cool, prepare lemon glaze.

To Make Lemon Glaze:

1. Stir powdered sugar, lemon juice and lemon zest in a small bowl until fully blended, and lumps are gone. You want a good consistency to drizzle over the top of each muffin, but not too thin where it runs all over. If you want glaze thicker, add a bit more powdered sugar. If you want glaze thinner, add a tiny bit more lemon juice (or water). Once muffins are at room temperature, drizzle lemon glaze on top of each one (the foil under the rack will catch wayward drips, which makes cleanup easy). Let the glaze firm up for several minutes, then muffins are ready to eat! ENJOY!

Nutrition Facts

Blueberry Lemon Muffins

Amount Per Serving (1 muffin)

Calories 307 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 8g50%

Cholesterol 33mg11%

Sodium 74mg3%

Potassium 154mg4%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 110IU2%

Vitamin C 4.2mg5%

Calcium 64mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

The recipe makes 18 incredible tasting muffins that you and your family will LOVE! We first tried these delicious apple raisin muffins many years ago, and I recently re-discovered the old battered 3×5 index card with the handwritten recipe, in my old recipe box.

I did not write on the index card where I got the recipe from, so I truly have NO CLUE what the original source was… but I DID write GREAT!!! on the recipe card the very first time I made them, so I could remember how GOOD they were. They really DO taste GREAT, and are also very easy to make!

The recipe is very easy to follow, and seriously, the only “slightly time consuming” thing about is chopping up the apples.  No biggie.

Everything else is really just adding ingredients, stirring, and baking! Oh yeah… and EATING (they are ridiculously delicious)! Here’s how to make a dozen and a half of these fabulous breakfast or brunch treats!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make These Apple Raisin Muffins

Start by preheating your oven to 325° F.  The next thing is dicing the apples into small chunks.  You will need a total of 4 cups diced apples.

I used 3 Granny Smith apples and 1 Gala apple (but 4 cups of any firm apple will do just fine!).  Make sure to leave the peel ON the apples!

Place the diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir.

In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients.

Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.

Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake these in two batches if you only have one muffin tin). 

Spoon the batter into muffin tins until each cup is about 3/4 full. Now they are ready to bake.

Bake The Apple Raisin Muffins

Bake muffins at 325° F. for approximately 23-25 minutes. Apple raisin muffins should be golden brown on the outside when done, and a toothpick inserted into middle should come out clean.

Remove muffins from muffin tin to a wire rack to cool.  Don’t they look GOOD? See those apple chunks? YUM. These apple raisin muffins taste best at room temperature!

Time To Eat!

Here’s a close up picture of the INSIDE of one of the muffins… you can see it is filled with raisins, apples and nuts!

And there you have it! Delicious apple raisin muffins! When baked correctly, the muffins are not dry (due in part to the natural juices released from the apples).

They also freeze very well, so it makes sense to make the whole batch at once, then put a few away in the freezer in a food storage bag or container to save for another day!

Interested In More MUFFIN Recipes?

By the way, if you enjoy muffins as much as we do, I hope you will also check out these muffin recipes from my blog for Apple Crumb, Banana Crumb, Cranberry Orange, Carrot Cake, Dark Chocolate Almond Chia, Chocolate Chip, Blueberry Crumble, and many others. 

A complete list is available to search in the Recipe Index at the top of the page!  Have a GREAT day!

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Original Recipe Source: Unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes

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Apple Raisin Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

Category: Breakfast

Cuisine: American

Keyword: apple raisin muffins

Servings: 18 muffins

Calories Per Serving: 235 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 cups apples diced small (leave peel ON)
• 1 cup granulated sugar
• 2 eggs , slightly beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup raisins
• 1 cup walnuts (or pecans) , chopped

US Customary - Metric

Instructions

1. Preheat oven to 325° F.  Dice apples into small chunks.  You will need a total of 4 cups diced apples. Make sure to leave the peel ON the apples! Place diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir. 

2. In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.

3. Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

4. Bake muffins at 325° F. for approximately 23-25 minutes. Muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean.  Remove muffins from muffin tin to a wire rack to cool. Best served at room temperature. Enjoy! 

Recipe Notes

These muffins freeze well. Wrap each muffin in plastic wrap, then insert in a freezer storage bag, and freeze until ready to thaw and eat.

Nutrition Facts

Apple Raisin Muffins

Amount Per Serving (1 muffin)

Calories 235 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 18mg6%

Sodium 260mg11%

Potassium 146mg4%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 14g16%

Protein 3g6%

Vitamin A 40IU1%

Vitamin C 1.8mg2%

Calcium 17mg2%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You’ll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!

If you are the kind of person who enjoys banana muffins, coffee, and chocolate chips, then you will LOVE these absolutely delicious Banana Espresso Chocolate Chip Muffins! 

They’re packed with flavor, incredibly SIMPLE to make, and will be a perfect treat for a breakfast, brunch buffet, or afternoon snack!

I love banana muffins of all kinds… but if you add in some chocolate chips, and just a smidge of espresso powder giving them an extra level of flavor… whoa… those sounded like muffins I wanted to try!

I found the original recipe on Pinterest and decided to whip up a batch to have around for breakfast or a yummy snack!

The muffins have excellent flavor, and were super EASY to prepare!  The tiny bit of espresso powder in this recipe enhances the chocolate flavor, and does NOT overpower the muffins, by the way! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Banana Espresso Chocolate Chip Muffins

First thing to do (try not to break a sweat!) is preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray.

Next, place some really ripe peeled bananas in a large mixing bowl, and mash them “silly” with a fork (use really ripe bananas, cause they are much sweeter!).

Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer, just use a spoon!)

In a large separate bowl, combine the flour, baking soda, salt, and espresso powder. Whisk them together. Create a well right in the middle of the dry ingredients, then carefully pour in the banana mixture, and stir to combine.

Add the chocolate chips (I used mini chips), and fold them into the batter, stirring only until ingredients are combined.

Bake The Muffins

Divide the muffin batter equally between the muffin cups. The mixture should fill each cup about 3/4 of the way full. Place the muffins in a preheated 350 degree oven on the middle rack.

Bake them for between 20 and 25 minutes (oven temps very greatly- mine were ready at 22 minutes).

Test their doneness by inserting a toothpick into center of muffin.  If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color.

Once the banana muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack.

After 15 minutes, transfer the banana muffins from the pan to the wire rack, and let them finish cooling down.

When you’re ready to enjoy these truly tasty banana muffins, pour yourself a big mug of coffee or tea, or even a tall glass of cold milk, and sink your teeth into them! I really think you’re gonna LOVE ’em!

If you enjoy muffins like we do, I’m confident you’ll like these yummy, unique muffins for breakfast or a quick snack.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a blessed day! May it be filled with JOY!

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes to check out, including:

• Banana Crumb Muffins
• Carrot Cake Muffins
• Chocolate Chip Muffins
• Dark Chocolate Almond Chia Muffins
• Blueberry Crumble Muffins
• Gingerbread Muffins

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Tessa, at https://www.handletheheat.com/banana-espresso-chocolate-chip-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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Banana Espresso Chocolate Chip Muffins

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!

Category: Bread/Breakfast

Cuisine: American

Keyword: banana espresso chocolate chip muffins

Servings: 12 muffins

Calories Per Serving: 304 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 medium bananas , very ripe (approx. 1.5 cups)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar , firmly packed
• 1/2 cup butter ,(1 cube) melted
• 1/4 cup whole milk
• 1 egg (large)
• 1½ cups all purpose flour
• 1 teaspoon instant espresso powder , see Tip
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

1. Preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Place really ripe bananas in a large mixing bowl, and mash them "silly" with a fork. Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer; use a spoon!)

2. In a separate, large bowl, combine flour, baking soda, salt, and espresso powder. Whisk together. Create a well right in the middle of the dry ingredients, then pour in the banana mixture, and stir to combine. Next add the chocolate chips (I used mini chips), and fold them into the batter, only until ingredients are combined.

3. Divide the muffin batter equally between prepared muffin cups. The mixture should fill each cup about 3/4 of the way. Place muffins in preheated oven on the middle rack. Bake them for 20 to 25 minutes (oven temps very greatly- mine were ready at 22 minutes). Test their doneness by inserting a toothpick into center of muffin. If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color. Once the muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack. After 15 minutes, transfer muffins from the pan to the wire rack, and let them finish cooling down. Serve... and ENJOY!
   

Recipe Notes

TIP: If you don't have access to instant espresso powder, you can substitute 2 teaspoons of very finely ground dark roast coffee.

Nutrition Facts

Banana Espresso Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 304 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 409mg18%

Potassium 263mg8%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 295IU6%

Vitamin C 3.4mg4%

Calcium 27mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Looking for a delicious recipe for Carrot Cake Muffins?  Well, I’ve got just the one for you!  These amazing carrot muffins have a cinnamon streusel topping and also have a cream cheese  filling inside, so when you bite into them there’s an extra surprise.
I found this recipe on Pinterest several months ago and finally got around to fix these muffins recently.  The muffins are moist, and the cream cheese filling inside was a wonderful surprise, and the streusel topping has a nice crunch!

There are a few simple steps to making these, but the easiest way is to get everything (streusel topping, cheese filling, glaze, etc). prepped before beginning.  Here’s how to make these really yummy carrot muffins:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Carrot Cake Muffins

Before beginning, preheat your oven to 400 degrees F.  Place paper liners into a standard sized muffin pan.  Set aside. Prepare the cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.

Make the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together the ingredients, using a fork until the mixture is crumbly.  Set aside.

Prepare the muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together.

In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Add grated carrots to the batter and stir to incorporate them into batter.

Fill The Muffin Tins

Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup (just enough to cover bottom).

Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small cookie dough scoop, but forgot to take a pic with the cream cheese filling showing… sorry!). You want the muffin cups to be about 3/4 of the way full when done.

Evenly divide the streusel topping over the top of each carrot muffin. I used my fingers to mound it on and cover the surface.  Be sure to use all the topping!

Bake The Carrot Cake Muffins

Place the carrot cake muffins into a preheated 400 degree oven. Bake for 20 minutes, until golden brown and a toothpick stuck into the middle of a muffin comes out clean. Remove the pan from the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully transferring them to a wire rack to finish cooling. Aren’t they cute?

Glaze The Baked Muffins

While muffins are cooling, make up a simple glaze by mixing powdered sugar, water, and vanilla in a small bowl until smooth.  When muffins have completely cooled, drizzle the glaze decoratively over the top of each muffin.  Let glaze firm up, then muffins are ready to eat!

***Tip: To help with cleanup, I place a piece of wax paper or foil UNDER the wire rack holding the muffins BEFORE I drizzle them with glaze.

That’s it!  See the surprise cream cheese filling that is in the middle of the muffin when you bite or cut into it? YUM.  It makes these muffins absolutely PERFECT!!!

We’ve been enjoying these carrot cake muffins for several days now. I will definitely be making them again. Yes… they are THAT good!  If you enjoy carrot cake, you will LOVE these muffins.

I started my day out by taking our little puppy (7 month old Corgi) on a 2 mile walk in the fog and cold morning air. I am extremely grateful for no rain this morning. We’re a bit waterlogged – we’ve had the most rain of any February on record in Oregon. Hope you have a great day, friends.  Make each minute count – make a difference in someone’s life!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of scrumptious muffin recipes, including:

• Blueberry Lemon Muffins
• Triple Chocolate Zucchini Muffins
• Chocolate Chip Muffins
• Banana Crumb Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From:  http://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/

0 from 0 votes

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Carrot Cake Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!

Category: Breakfast

Cuisine: American

Keyword: carrot cake muffins

Servings: 12 muffins

Calories Per Serving: 453 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

• 2¼ cups all purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar (packed)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots (approx. 2-3 med. carrots)

For Cream Cheese Filling:

• 8 ounces cream cheese (softened)
• 1/4 cup granulated sugar
• ½ teaspoon vanilla

For The Streusel Topping:

• 1 cup all purpose flour
• 2/3 cup granulated sugar
• ½ cup butter , melted (1 cube)
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

For Glaze Drizzle:

• ½ cup powdered sugar
• 2 teaspoons warm water (add a couple drops if too thick)
• ¼ teaspoon vanilla extract

US Customary - Metric

Instructions

1. Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
2. Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
3. Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
4. Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
5. Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be 3/4 of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
6. Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
7. While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).

Nutrition Facts

Carrot Cake Muffins

Amount Per Serving (1 muffin)

Calories 453 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 68mg23%

Sodium 366mg16%

Potassium 163mg5%

Carbohydrates 61g20%

Fiber 1g4%

Sugar 34g38%

Protein 5g10%

Vitamin A 2310IU46%

Vitamin C 0.7mg1%

Calcium 63mg6%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

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