Tag Archives: blueberry

Blueberry Muffins

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Happy Memorial Day! Thank you to the service men and women who made the ultimate sacrifice for our country. I hope you are able to spend some time with your family today. We are getting together for my sweet niece’s birthday. Hard to believe she will be four this year! Alex and Abby are always buddies when we are able to get together. He thinks she is just hilarious, and she is so sweet with him. I wish my whole family could be together, but Bernie will be at work today. I look forward to the years when we can all be together on holidays! Including Willa – maybe one day she won’t be so hyper and we can take her with us!

Now, on to the food. We love berries, all three of us! Alex loves fresh berries, right now he calls any berry BBs. I can’t wait until we can go and pick our own at Huber’s Farm this year – those are the best. Blueberry muffins are Bernie’s favorite so when the blueberries were on sale at the grocery last week, I knew what I was going to make. With a name that says these muffins are “to die for,” we had high expectations, and they were met. These muffins are huge! You could definitely get more than eight servings if you want a more standard sized muffin. This recipe calls for a sugary topping and while it adds a little something extra, they are good without (Alex didn’t get the extra sugar). On that note, the original recipe calls for much more streusel topping than you need, so I halved it. This recipe is one of the reasons I love Allrecipes, with over 6,000 reviews, I knew these muffins were going to be delicious!

Blueberry Muffins

Blueberry Muffins, from Allrecipes

Ingredients:
Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, slightly beaten
1/3 cup milk
1 cup fresh blueberries
Streusel topping:
1/4 cup white sugar
2 tablespoons + 2 teaspoons all-purpose flour
2 tablespoons butter, cubed
3/4 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees. Grease well or line 8 muffin cups.
To make the muffins: In a medium bowl combine flour, sugar, salt and baking powder. Set aside. Pour the oil into a one cup measuring cup and add the egg and enough milk to fill to the top. Mix the oil mixture into the dry ingredients until just combined. Fold in the blueberries. Pour into the prepared muffin cups, filling to the top.
To make the topping: Mix together the sugar, flour, butter and cinnamon. Mix together with a fork (or fingers) until crumbly and sprinkle over tops of muffins.
Bake for 20-25 minutes in preheated oven.
Yields: 8 large muffins

 

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Blueberry Breakfast Cakes

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Bernie likes blueberry muffins, so I am always looking for something different to try out.  Blueberries were on sale this week at the grocery, so Sunday he got a treat for breakfast.  I was expecting these little cakes to taste like muffins, but they don’t.  In fact, we aren’t really sure how to describe them, other than delicious – and very filling.  Even though this is just for 2 servings, you could easily cut back on calories by dividing it 3 ways, there is definitely enough batter.

Blueberry Breakfast Cakes, from How Sweet It Is

Ingredients:

1/4 cup unsalted butter – room temperature

1/4 cup sugar

1 egg 1/3 cup egg substitute

1 teaspoon vanilla extract

1/3 cup Greek yogurt

1/3 cup whole wheat pastry flour

1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

3/4 cup fresh blueberries, tossed in flour

Preheat oven to 350.

1.  Combine the following dry ingredients and set aside (whole wheat pastry flour, all-purpose flour, baking powder, salt and cinnamon).

2.  Cream together butter and sugar until fluffy

3.  Mix in egg substitute, once combined add in vanilla and greek yogurt.

4.  Stir in dry ingredients until just combined, then fold in the blueberries.

5.  Divide batter equally between 2 greased ramekins.  Bake 30-35 minutes!

Serves 2

Nutrition per serving:  476.2 calories, 23.5g fat, 14.3g saturated fats, 62.6mg cholesterol, 630.9mg sodium, 57.4g carbohydrates, 3.6g fiber, 33g sugar, 10.9g protein.

 

Meanwhile, while I was cooking Willa was getting into trouble…digging in the yard then getting dirt all over our white carpet.

Guilty face. (notice the dirt on her nose).

Blueberry Scones

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Before I started blogging I would get recipes from big websites or cookbooks, not knowing there were so many resources out there.  I have found so many great recipes just by looking on other cooking blogs.  This recipe is from a really popular blog, Annie’s Eats.  They are really good (and totally worth the calories), but if you want a lower calorie option take a look at Strawberry Oatmeal Scones – you can just substitute the strawberries for blueberries.

Blueberry Scones, adapted from Annie’s Eats – originally from Entertaining from Cook’s Illustrated, Spring 2009

Ingredients:
8 tbsp. (1 stick) unsalted butter Smart Balance 50/50 blend, partially frozen whole
1 cups fresh blueberries
½ cup whole low-fat buttermilk
½ cup low-fat sour cream
2 cups (10 oz.) all-purpose whole wheat pastry flour, plus more for dusting the work surface
½ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest

Directions:
Adjust an oven rack to middle position and preheat to 425˚ F.  Grate the frozen butter on the holes of a large box grater.  (I like to use my food processor for this – fast and easy.) I just cut the butter into cubes. Place the blueberries in the freezer until needed.

Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.  Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl.  Whisk to combine.  Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

Add the milk mixture to the dry ingredients and fold with a spatula just until combined.  Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.

Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter (a dough scraper really helps with these steps).  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

Return the dough to the floured work surface and roll into an approximately 12-inch square again.  Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.  Using a dough scraper, roll the dough up to form a tight log.  Lay the log seam side down and press the log into a 12 by 4-inch rectangle.  Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet.  <—- I did not use parchment paper and they turned out fine.

Brush the tops of the scones with melted butter and sprinkle lightly with sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)  Bake until the tops and bottoms are golden brown, 18-25 minutes  <—- watch the time on these, my oven doesn’t usually “cook fast” but I almost burned them and they were only in for 18 minutes! Transfer to a wire rack and let cool at least 10 minutes before serving.

I made 9 scones.  I tried cutting it like the directions explained, but truthfully, I just got a little lazy and ended up with 9 mounds.  So the nutrition facts are for yielding 9 scones.

Nutrition facts (per scone): 232.5 calories, 12.2g fat, 5.5g saturated fat, 19.1mg cholesterol, 382.2mg sodium, 29.7g carbohydrates, 2.5g fiber, 14g sugar, 3g protein

The verdict:  These are SO good.  I think it must be the sour cream, I have never used it before in baked goods, but it blends in for a nice flavor.  Bernie is my toughest critic and while it is not hard to please him, it is pretty hard to wow him – and he thought these were really good.  These are a keeper.

Blueberry Oatmeal muffins

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I have tried many blueberry muffin recipes to get away from using the packaged stuff.  Up until this recipe I had never found one I wanted to make again.  These are not traditional blueberry muffins – they are even better.

Blueberry Oatmeal Muffins, adapted from Cooking Light Magazine – August 2010

Ingredients
One and 2/3 cups quick-cooking oats
3 oz all-purpose flour (about 2/3 cups)
2.33 oz whole-wheat pastry flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
one and 1/2 cups low-fat buttermilk
1/4 cup canola olive oil
2 teaspoons grated lemon rind
2 large eggs 2/3 cup egg substitute
2 cups frozen blueberries 4 cups fresh blueberries
2 tablespoons all-purpose flour
cooking spray or paper liners
2 tablespoons granulated sugar

Directions

***tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake.  If you use fresh blueberries, skip that step***

1.  Preheat oven to 400 degrees

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal.  Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Add flours and the next 5 ingredients (through salt) to oats; stir well.  Make a well in center of mixture.

4.  Combine buttermilk and next 3 ingredients (through eggs).  Add to flour mixture; stir until just moist.

5.  Toss berries with 2 tablespoons flour (if using frozen berries), and gently fold into batter.  Spoon batter into 24 muffin cups coated with cooking spray (or paper liners).  Sprinkle 2 tablespoons granulated sugar evenly over batter.  Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center.  Remove from pans immediately; place on a wire rack.  Yield 24 servings.

Nutrition per muffin: 111.3 calories, 2.9g fat, .5g sat. fat, .7mg cholesterol, 178.7mg sodium, 21.8g carbohydrates, 1.7g fiber, 12.6g sugar, 2.7g protein

Blueberry on Foodista