Pumpkin Pie Shakes and Blueberry Muffins

I don't know about all of you but here we are all getting fat on pumpkin pie! We made about three too many pies for Thanksgiving and I think we will be eating pie all week. What a shame, huh?

Speaking of pie, I found this pumpkin pie milkshake recipe on another blog. We tried it tonight with some leftover pie and it was really good--and I don't even like pumpkin pie!

We had Kennedy's baptism yesterday. It was such a nice service. We had two other kids from our get baptized the same day. That is a record for our ward! Anyway, the three of us moms planned the program, decorations, refreshments, etc. One of my jobs was to bring muffins. I started about two weeks before since I knew it was going to get busy. I put them in the freezer as I finished each batch. I made three different kinds: Pumpkin Apple, Banana Chocolate Chip and these Blueberry. I had the blueberry recipe for a long time but hadn't made them in a while. I remembered they were good but I didn't have any lemon extract on hand so I tried coconut and it was really good! I thought I would share if you are interested in a good blueberry muffin recipe.

Blueberry Muffins

2 3/4 cups flour
3/4 cup brown sugar
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 TBS butter, melted
3/4 cup buttermilk
2 eggs
1 TBS vanilla
1 1/2 tsp lemon or coconut extract
1 cup fresh or frozen blueberries

Topping
3/4 cup oatmeal
1/4 cup brown sugar
1/4 cup sugar
4 Tbs melted butter

Blend flour, sugars, soda, baking powder and salt. Set aside. Blend together butter, buttermilk, eggs and extracts. Add to flour mixture and mix together. Add blueberries. Do not over-mix. Mix topping ingredients. Fill lined or greased muffin tins with batter and top with topping mixture. Bake at 375 degrees for 20-25 minutes.
*Batter can be frozen before or after being baked.