Moist Blueberry Muffins

Makes 12 large muffins

Muffin Ingredients
3 cups cake flour or 3 cups all purpose flour less 6 tablespoons
3/4 cup sugar
1 teaspoon baking soda
2 teaspoon baking powder
1/8 teaspoon salt
1 cup yogurt
1/2 cup vegetable oil
1 teaspoon vanilla
1 large egg
2 cups blueberries (fresh or frozen)
















Topping Ingredients
2 tablespoon brown sugar
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions

• Preheat oven to 350 F. Line muffin pan with paper liners.
• Sift all dry ingredients into a large bowl.
• In a small bowl toss washed blueberries with approximately 2 tablespoons of the flour mixture and set aside.
• In seperate bowl, using a whisk mix wet ingredients together until incorporated.
• Add wet ingredients mixture to the flour mixture and using wooden spoon, stir until flour mixture is incorporated, making sure not to overmix. Gently fold in the blueberries.
• Scoop mixture into muffin pan and top with the sugar mixture.
• Bake for 20 minutes or toothpick comes out clean when inserted into centre of the muffin.
• Remove from oven, let cool for 5 minutes in the muffin pan. Then remove from pan and cool on a wire rack.
• Store at room temperature in an airtight container.
  
  

Chocolate Chip Cookies

Makes about 30 cookies.

Ingredients:
1/4 cup white sugar

1/2 cup light brown sugar

6 tablespoons unsalted butter, room temperature

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 1/2 cups semisweet chocolate chips

1 cup chopped walnuts

Directions:

• Preheat over to 350F. Line 2 large baking sheets with parchment paper.
• Sift flour, salt and baking soda in a mixing bowl and put aside.
• Using a handheld mixer, in a large mixing bowl, beat butter until creamy.
• Add brown and white sugars and beat together until smooth.
• Mix in the egg and vanilla.
• Add flour mixture.
• Add chocolate chips and walnuts and mix until combined.
• Scoop the cookie dough into 1 -1 1/2 tablespoon balls on parchment lined baking sheets, making sure to leave space between cookies.
• Bake for 18-20 minutes, or until golden brown.
• Remove from the oven and cool on a wire rack.
• Store at room temperature in an airtight container.