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Blueberry Muffins

August 16, 2012 in breakfast

Remember how a few weeks ago I swore I was going to cook breakfast every morning? Well… I made it exactly 3 days into the school year before cereal was back on our table. Really though, it was a “Mommy, can I pwwwwweeeease have some cereal?!” buy and it didn’t even occur to me that it was ruining my plan until we were home.

But now, the day after I opened that box, we are out of cereal. Yeah, one day. For a box of cereal. Between two kids. Are you seeing why I don’t like buying cereal? So I’m back on the “NO MORE CEREAL” train.

This is the second time this month I’ve made these muffins. My grandma had made this recipe awhile ago and my mom raved about the muffins when she was here visiting so of course I had to make them. They are SO SOFT. Like, coffee shop muffin soft. And I made them in my jumbo muffin tin so they’re just like the coffee shop ones. I have been on this forever long quest to find the best blueberry muffin recipe and I think this is it. For real this time.

One year ago: Coconut Oil Roasted Sweet Potatoes
Two years ago: Pork Spring Rolls
Four years ago: Slow Cooker Falafel

Blueberry Muffins

from AllRecipes

Ingredients

For the muffins:

4 cups all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup milk

2 teaspoons vanilla extract

2 cups frozen blueberries, unthawed

For the topping:

2 tablespoons sugar

½ teaspoon ground nutmeg

Instructions

Preheat oven to 375F. Line or grease 2 12-cup muffin tins.
In a large bowl, whisk together the flour, baking powder and salt.
In the bowl of a mixer, cream butter and sugar. Add eggs one a time. A milk and vanilla. Mix in dry ingredients just until moistened. Fold in frozen blueberries.
Fill the prepared muffin cups two-thirds full.
For the topping, stir together sugar and nutmeg; sprinkle on top of the muffins.
Bake in the preheated oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool before serving.

http://fakeginger.com/2012/08/16/blueberry-muffins-2/

Tags: blueberry, breakfast, muffins
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Blueberry Coconut Muffins

June 21, 2012 in breakfast

Are you loving the summer berries?! I am! And I’m especially loving how cheap they are in Colorado!

This past week I bought a huge (HUGE!) container of blueberries for $5 and started worrying they would go bad before we got around to eating all of them. The answer to that problem is always muffins! Because who doesn’t love a blueberry muffin?

I’m on a constant search for the perfect blueberry muffin recipe. Light and fluffy, sweet but not too sweet, and absolutely loaded down with blueberries. This one is pretty close to perfect and the addition of coconut makes me love them even more. If you are a coconut lover like I am, you should definitely add more than 1/2 a cup. I felt like most of the coconut just kind of melted into the muffins. Topping the muffins with coconut might be a good idea too.

Simple recipe – I threw them together in less than 15 minutes – and my boys went crazy over them. I think my oldest had 4 of them for breakfast!

Two years ago: Sugar Cookie Bars

Blueberry Coconut Muffins

from Food 52

Ingredients

2 cups plus 1 tablespoon flour

1 tablespoon baking powder

½ cup sugar

¾ teaspoon salt

1 egg, beaten

4 tablespoons unsalted butter, melted and cooled

1 cup milk

1½ cups fresh blueberries

½ cup flaked coconut, toasted

Instructions

Preheat oven to 400F. Line or spray a 12-cup muffin pan.
Sift together 2 cups of flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the egg, melted butter, and milk. Add to the dry ingredients, stirring until just combined.
Toss the blueberries with the remaining 1 tablespoon of flour. Fold the blueberries and the coconut into the batter.
Spoon the batter into the muffin cups, filling them about ¾ of the way.
Bake for 17 – 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

http://fakeginger.com/2012/06/21/blueberry-coconut-muffins/

Tags: blueberry, breakfast, coconut, muffins
8 Comments »

Blueberry Crumb Bars

July 17, 2010 in bars

Oh berry season, the best time of the year. It rivals the holidays in my book. There’s nothing prettier than bright strawberries nestled in a pie crust or like this bar, blueberries covered in a streusel topping.

These bars were delicious, easy, and took no time to make which means these are pretty much perfect. The streusel is made from the same dough that the bottom is made of which makes it that much easier. As always, I used my fingers to make the dough because I don’t own a food processor and I threw my pastry cutter out the first time I used it, so don’t be discouraged if you don’t own either of them. The one complaint I have, which isn’t really even a complaint, is that the crust and topping got soft after sitting overnight. I think these would be great for a potluck or an office party or somewhere where they would all be consumed in one day.

Other great blueberry recipes:
Blueberry Buttermilk Cake
Strawberry, Blueberry, & Peach Cobbler
Dorie’s Blueberry Crumb Cake

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Blueberry Crumb Bars

Ingredients

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter
1 egg
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
zest of two lemons
4 cups fresh or frozen blueberries
½ cup white sugar
3 teaspoons cornstarch

Instructions

Preheat the oven to 375 degrees F. Line a 9Ã—13 inch pan with parchment paper and spray with nonstick cooking spray.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt, lemon zest and baking powder.
In a small bowl, whisk the egg and vanilla together until combined.
Use pastry cutter or your food processor to blend the flour mixture with the butter and egg/vanilla mixture. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together ½ sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

from My Baking Addiction

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Tags: bars, blueberry
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Blueberry Muffins

March 25, 2010 in breakfast

Oh blueberry muffins, how I love you.

You probably won’t be shocked at all to hear that when I decided to make blueberry muffins, the first thing I googled was “starbucks blueberry muffin”. I have a problem with their muffins obviously. I go searching for a copycat recipe every few months and each time I’m shocked that there isn’t one. So I’m working my way through recipes, changing things here and there to see if I can get close to my beloved Starbucks muffin.

This one was pretty close. The taste was right on but it just wasn’t as light and fluffy. I’m thinking maybe cake flour next time? We loved them though and it gets bonus points for only making 8 muffins. I halve just about every recipe I do so it was nice to not have to do any math.

Blueberry Muffins
from AllRecipes

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
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

One year ago: Smothered Pork Chops

(This recipe linked to Ultimate Recipe Swap)

Tags: blueberry, muffins
13 Comments »

Blueberry Buttermilk Cake

August 14, 2009 in cake

I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

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Blueberry Buttermilk Cake

Ingredients

1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ stick butter, softened
⅔ cup sugar
½ teaspoon vanilla
1 large egg
½ cup well-shaken buttermilk
1 cup fresh blueberries
1 tablespoon turbinado sugar

Instructions

Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and ⅔ cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.

adapted from Gourmet

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Tags: blueberry, breakfast, cake
5 Comments »

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