Charlie's Blueberry Muffins

Charlie made these for Christmas 2010.
The red and green sprinkles weren't the most attractive toppings.
But everyone remembered them.

Makes 16 Medium Muffins

1/4 c unsalted butter, melted
1/4 c Canola oil
1 1/2 sugar
2 large eggs
1 T vanilla
2 1/2 c flour, divided
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c milk
1/4 c sour cream
1 1/2 cups frozen blueberries

Whisk butter, oil, and 1 1/2 cups sugar.  Whisk in eggs and vanilla. Whisk 2 cups flour with powder, soda, and salt.  Gently fold into egg mixture.  Mix sour cream and milk.  Fold into batter.  Mix 1/2 c flour with 1 1/2 cups blueberries.  Gently stir into batter.  Scoop batter into 16 regular sized muffin tins.  Sprinkle tops with extra blueberries and sugar.  Bake10 minutes at 425F.  Reduce oven   to 350F bake 14 to 16 minutes longer.  Test centers with a toothpick.

Peach Oatmeal Muffins

The kids have been asking for these for breakfast and snacktime.
Turns out to be a good recipe for Grandma Ruth's frozen peaches.

Makes 24 Regular Sized Muffins

6 c frozen peaches or 2 c fresh
1/2 c unsalted butter
1 1/3 c sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
zest from 1 orange
2 lg eggs
1 T vanilla
1 c oatmeal
3 c white whole wheat flour
1 c sour cream
milk, up to 1 cup if needed

2 c powdered sugar
2 T orange juice, or more

Defrost peaches, drain and reserve juice from peaches.

Cream butter and sugar.  Beat in baking powder, soda, salt, and zest.  Add vanilla and eggs, beating eggs in one at a time.  Measure one cup of reserved peach juice and mix with sour cream.  If there isn't enough juice use milk in place.  Beat in oats.  Mix in one cup of flour, one cup of juice/cream, one cup of flour, remaining juice/cream, and then the last cup of flour.

Scoop into 24 muffin cups.  Bake at 350F for 20 to 25 minutes.  Cool pans on cooling racks.  Remove muffins.  Combine orange juice and sugar.  Add orange juice or sugar to make proper glace consistency.  Drizzle over muffin tops.