This is the BLUE BERRY MUFFIN recipe I constantly use.

http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

And here's the topping that I use-(off of the review) Supposedly lighter!

Mix them together with fork

2/3c. brown sugar
1/4 flour
1/4 tsp cinnamon
2T butter (room temperature works better)

This makes a lot so keep them in the fridge until next time!

I actually haven't made muffin with this, but I use mini loaf pan (has 8 1/2 x 3 1/2) and makes 7.
Baking time for that is 17-18 min.

Make sure to grease the cups. Otherwise, you will have messy one!

Even though one of the reviews say not to use frozen blueberries, I do and turn out fine. I just bake them a little longer. I have made it with dried blueberries and that's good too. However, if you prefer juicy and moist muffin with blueberries exploded(get the sponge around them moist), do not use the dry one. Someone said this recipe can be doubled and works well with other fruits so I am going to try it with strawberries next time.

Here's strawberry one

I made it with strawberries I had frozen. I used about 7 of them, just chopped them up and mixed them in. I actually liked this one more than blueberry ones. It tastes a little sweeter but so yummy! Maybe I will go for banana next :)

Here comes DA CAKE!!!

White and raspberry cake

This is the cake I made for the city's baking contest where I actually won the people's choice award!!! I was thrilled. It's because it was really, my original recipe. YES!!! Anyway, here's the recipe... to the best of my knowledge;)

Ingredient

3 Large eggs
150 cc sugar
150 cc flour
1T milk
1T butter
1/3 c. sour cream
1.5 oz cream cheese
A few drops of lemon juice
2T corn starch

raspberry(frozen or fresh)sugar
corn starch if needed
white chocolate
whipping cream
sugar

1. Line the cake pan with wax paper.

2. warm the milk, cream chesse, and butter in a microwave until they melt. (about 15 sec?)
Add the sour cream to the mixture.

3. Separate egg whites and yolks and put them in different bowls.
*Make sure not to mix any yolk into the egg whites- it will not whip hard enough.

4. Beat egg whites until stiff while adding 1/3 of the sugar(about 50cc) when half whipped.

5. Add the rest of the sugar(100cc) to the egg yolks and whisk till it gets creamy and thick.

6. Add milk mixture(#2) to the egg yolk mixture(#5). Add a few drops of lemon juice.

7. Beat the egg whites again to make sure it is stiff enough. Add about 1/4 of the egg white mixture to the egg yolk mixture(#6)

8. Sift flour and corn starch while adding to the mixture above.

9. Fold the rest of the egg whites into the yolk mixture.

10. Pour batter into the pan; drop it a few times (from about 4 inches high) to get the air out.

11. Bake it @ 350 for about 40 min. until a toothpick inserted near the center comes out clean.
Cool down the cake completely.

12. While the cake is cooling, make raspberry syrup by mixing raspberry and sugar and a little bit of water(like 1tsp or so... depends on how much raspberry you have) in a pot. Taste as it starts to boil and sugar melt. If too runny, mix a little bit of corn starch and water in a separate bowl. Add it to the syrup to thicken.

13. Slice the cake in half. Paste the raspberry syrup in the middle and put the top on.

14. Beat whipped cream and sugar together. When thick and (sweet) enough, put it on the cake. Decorate it with grated white chocolate and raspberry.

I know it sounds somewhat complicated, adding this to here and there... but I hope you make one! If you do, please post your comment. Your opinion is very important to me. Thanks!