Don’t these blueberry crumble muffins make your mouth water?? With Spring right around the corner, I thought I would get in the mood by using one of my favorite fruits; blueberries! I love the color of blueberries. I love their sweet yet tart taste as they burst in your mouth. My absolute favorite way to savor these blue little beauties is in blueberry muffins. Blueberry muffins are a delicious and easy way to enjoy these spunky berries.

I added a little twist on the traditional blueberry muffin and added some crumble topping on the top for a little extra sweetness and texture. I have to say they are aboslutely fabulous muffins! Perfect for breakfast or just a snack. Enjoy making your own!

Ingredients

Muffin

• 1 cup sugar
• 1/4 cup butter, room temperature
• 2 eggs
• 2/3 cups milk
• 1 t vanilla extract
• 2 cups all-purpose flour
• 2 t baking powder
• 1/4 t salt
• 1 dry pint blueberries

Topping

• 1/3 cup sugar
• 1/4 cup light brown sugar
• 1/2 cup all purpose flour
• 1 1/2 t cinnamon
• 1/4 cup butter, room temperature

Directions

• Preheat your oven to 350 degrees
• Line 12 cup muffin pan (or spray with nonstick spray)
• In a large bowl, use an electric or stand mixer to cream the sugar and butter
• Beat in the eggs, milk and vanilla
• In another bowl, mixture the dry ingredients of flour, baking powder, salt and blend
• Add the dry ingredients to the wet mixture, just until mixed
• Turn mixer off, add blueberries gently fold blueberries in the mix so not to crush them
• Fill each muffin 3/4 full, then sprinkle with crumble topping

Topping Directions

• Put sugar, light brown sugar, flour, and cinnamon in a bowl and mix
• Use your fingers to work the butter into the dry mixture. Keep working until most of the dry is worked into the butter
• Add to the muffins, then baked for 20 to 25 minutes until toothpick comes out clean

Like this Blueberry Crumble Muffins recipe? Then make sure to check out more recipes here at Crunchy Frugalista

My family loves Cinnamon Rolls, but buying the premade ones was getting kind of expensive, so I thought about dabbling my hand at making my own! It’s actually really easy, especially if you have a bread machine. This recipe makes about 10 cinnamon rolls, so you can make breakfast for your family of 5 for about Here’s how to make amazingly delicious Cinnamon Pecan Rolls with cream cheese frosting.

Ingredients
Dough Ingredients (.50 cents total)
1/4 cup milk (80-90 degrees)
1/4 cup +2 Tbsp water (80-90 degrees)
1 large egg, room temperature
1/4 cup sugar
2 tbsp. unsalted butter cut in pieces
1/2 tsp salt
2 1/2 cups bread machine or bread flour
2 1/4 tsp active dry yeast

Topping Ingredients
2 cups pecans crushed ($1.00)
2 T cinnamon
1/2-1 cup sugar (to taste)
2 T melted butter

Icing Ingredients ($1.50 total cost)
1 stick unsalted butter softened (room temperature)
1 8 oz package of Philadephia Cream cheese (room temperature)
2-3 cups powdered sugar

Total overall cost: $3.00 (versus $5-6 for Pillsbury brands)

Directions:

Place ingredients for the dough in a bread maker IN THE ORDER listed. Choose the dough only cycle on your bread maker. (usually takes 1 1/2 hours)
While that is working, use a nut crusher to finely crush the pecans. Then mix the cinnamon, sugar, and pecans together in a small bowl

Next, make your cream cheese frosting.
To do this, place the butter and cream cheese in a mixer and mix until combined and light and fluffy. Once combined, add confectioners sugar 1/2 cup at a time until the frosting is the sweetness you like.

Once the dough is done, flour a large flat surface and rolling pin. Roll the dough out until is about 13X9. Melt 2 Tbsp of butter and then brush on the dough.
Take the cinnamon mixture and add all across the dough.
Then very slowly roll the dough like a log.
Once it’s completely rolled, cut 2 inch slices off of the log and place on a greased cookie sheet.
Next, place the sliced rolls in a warm place and allow to rise for at least 45 minutes, I usually place them in the oven and allow to rise over night.
When they have risen, place in a preheated oven (375 degrees) and cook until golden brown. Around 20 minutes.
Top with the cream cheese frosting, and they are ready to serve!

There is no other way better to used over ripened bananas than banana bread! My family can never get enough of the stuff. This time I made my banana bread, I decided to add a little Crunchy twist to the good old family favorite! I added chocolate chips and light brown sugar topping that gave this fabulous bread a succulent crumbly, sweet topping! It was fabulous.  The best part is it’s frugal, and super easy to make! To make this recipe even more frugal make sure to check the clearance section in your produce department. They have over ripened bananas at mine all the time for half the price of regular bananas!

Ingredients

3 ripened bananas

1 T milk

2 large eggs

1 stick unsalted sweet cream butter (room temperature)

1-2 Tbsp Cinnamon (to taste)

1 cup granulated sugar

2 tsp Vanilla

1/2 cup mini chocolate chips

5 T light brown sugar

3 cups flour

1 t baking soda

1 t salt

1 t baking powder

Directions

Preheat oven to 350 and grease a loaf pan

In mixer blend butter and sugar until light and fluffy

Add one egg at a time to butter/sugar mixture, and then blend until well blended (will be lumpy)

In a small bowl place the bananas, milk, vanilla, and cinnamon. Mash with a fork

In a medium bowl mix the flour, salt, baking soda, and baking powder.

Mix banana mixture and butter mixture until blended. (I like to leave slighltly lumpy so you have warm banana chunks in your bread)

A little bit at a time add the flour mixture to the wet mixture. Blend only until all the flour is moistened.

Pour into a greased loaf pan. Top with light brown sugar and chocolate chips.

Bake for approximately 1 hr 10 min. to 1 hr 20 minutes until toothpick comes out clean after placed in center of the loaf.

Allow to cool 10 minutes before removing from pan and serving. Enjoy!

I have to say that my family will literally eat their weight in pasta sauce. Having pasta nights are a great way to feed your family for very little money. Our favorite right now is the Penne Pasta Bake that I make. Yummo. Well I thought, what the heck let’s try making our own marinara sauce. This homemade marinara sauce recipe is super easy to do. Your total prep time is only about 15  minutes, and it’s great for canning or freezing! Plus it breaks down to about .35 cents a jar!

Ingredients
2 28 oz cans whole peeled plum tomatoes

1 28 oz can crushed tomatoes

1 Tbsp Worstershire Sauce

1 tsp crushed red pepper flakes

Fresh Ground pepper (to taste)

2 heaping T Italian seasoning

4 cloves garlic crushed or pressed

pinch of salt

2 onions (optional)

1 cup mushrooms (optional)

Directions

Start by opening the cans of tomatoes and emptying them in a crockpot

Chop your mushrooms, onions, and garlic then place in the crockpot

Add Italian Seasoning, Pepper, Salt, Red Pepper Flakes, and Worchestire Sauce. Then stir until well blended

Place the crock pot on low for 6-8 hours until thickened. Then turn crock pot off and let cool over night.

After the sauce is cooled, get a Pyrex measuring glass and place a quart size freezer bag in it.

Fill freezer bag with 1-2 cups of sauce (as needed to feed your family)

Get out all the extra air, seal tight, and then lay flat.

Place bags in your freezer.

They are ready to use next time you have pasta night! Enjoy!

I love everything chocolate! I am especially fond of chocolate covered pretzels. This is a really easy to make delicious treat that you can serve for snack or even fancy it up to serve at a party.

Ingredients and Supplies
Salted Pretzel Rods ($1)
2 bars Ghiradelli Milk Baking Chocolate (4 oz.)(.20 cents got on clearance!)
2 bars Ghiradelli Semi-Dark baking chocolate (4 oz.) (.20 cents)
Coconut (.50 cents)
Crushed pecans ($2)
Double boiler (I use a regular pot and a metal mixing box)
Wax paper

Total Cost $3.90 (makes 10-15)

Directions
First, add water to your double boiler and get it boiling.
Add the chocolate and stir until it’s completely melted. (When you lift your spoon out of the chocolate it should be a thin drizzle)

Constantly stir the chocolate, because you do not want to burn the chocolate.

While the chocolate is melting, lay out enough wax paper to be able to place all of your finished chocolate rods on.
If you wish to add topping to your rods, get out plates and put enough of your topping on the place that you can easily roll the rod in the topping.
Once your chocolate is done melting, remove it from the heat.
Dip your pretzel rods into the chocolate about 1/2-3/4 of the way. Use a spoon to help cover the whole rod, as the chocolate probably won’t be deep enough to actually dip it in.
After you have dipped the rod, roll it gently in the topping of choice. (Ie. sprinkles, coconut, crushed cookies etc.)
Once rolled, place gently on the wax paper to dry. (You can speed up the drying process by placing the rods on a baking sheet and in a freezer for 5-10 minutes)
Let them dry until the chocolate is completely hardened.

Now you are ready to serve! Enjoy!