Twice the love...half the sleep!: blueberry recipes

Showing posts with label blueberry recipes. Show all posts

Wednesday, May 18, 2011

Blueberry Oatmeal Muffins

I love blueberry muffins, like seriously love them. I think this is my third blueberry muffin recipe I've put on here, so that should tell you something. I made this is mini form, which is pretty deadly because then you find yourself eating like 4 at a time, or so I've heard....

What you need:

1 1/3 cup of flour
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries

What to do:

Preheat oven to 400 degrees and prep your muffin pans

In a medium bowl combine flour, oats, sugar, baking powder and salt. Make a well in the center of the mixture and set aside.

In another bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture.

Stir until just moistened

Fold in blueberries

Spoon batter into muffin pan

Bake for 18-20 minutes

Like I said these are crazy delicious. I made 24 mini muffins and I think there are like 4 left from yesterday. I may or may not have eaten 16 of the 20 that have been eaten. I can neither confirm nor deny at this time....

Saturday, October 9, 2010

Maple Pumpkin Muffins

I got this super yummy recipe from my friend Heather a few weeks back and finally remembered to get the canned pumpkin at the store the other day. These muffins are crazy delicious and practically scream Fall. This time I made them with walnuts, but I think when I make them again I'll try pecans (pah-chans y'all not pea-cans).

Here's what you need:

2 cups all-purpose flour
3/4 cup plus 2 TBSP packed brown sugar,divided
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 TBSP maple syrup,divided
1/2 cup chopped pecans or walnuts
1 package (3 oz) cream cheese,softened (I discovered they actually sell this size, which makes it a lot easier than dividing up a 8 oz package)

Topping:

1/4 cup chopped pecans or walnuts
2 tsp brown sugar

What to do:

In large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon,baking soda,pumpkin pie spice and salt.
Whisk eggs,pumpkin, milk,oil, and 1 TBSP syrup
Stir into dry ingredients just until moistened.
Fold in pecans/walnuts
In a small bowl, beat cream cheese and remaining brown sugar and syrup until smooth.
Gently stir into batter until mixture appears swirled.
Fill greased or paper-lined muffin cups about 3/4 full.
Combine topping ingredients;sprinkle over batter.
Bake @ 400 for 20-25 mins or until toothpick comes out clean.
Cool for 5 mins before removing from pan to a wire rack.
approx 1 doz [I actually got 1 and 1/2 doz.]

Thanks again to Heather for this really yummy recipe! Hope you enjoy!

Tuesday, July 20, 2010

Blueberry Health Muffins

Blueberries are at their peak right now, so I want to take advantage of these little bites of heaven. Thankfully, Whole Living had this recipe in August issue:

Here's what you need:

3/4 cup of whole wheat flour
3/4 cup of all purpose flour (white flour)
1/2 cup toasted wheat germ
2 tsp baking powder
1/4 tsp salt
2/3 cup of brown sugar
3/4 cup of 2% milk
1/4 vegetable oil
2 eggs (lightly beaten)
1 tsp vanilla extract
1 1/2 cup blueberries
additional 2 tablespoons of toasted wheat germ
additional tablespoon of brown sugar
1/4 cup rolled oats

What to do:

Preheat oven to 375
Line muffin pan with paper liners (spray them with Pam for baking so they don't stick)
In a bowl whisk together the wheat flour, all purpose flour, wheat germ, baking powder, salt and brown sugar
Make a well in the center of the bowl and add the milk, vegetable oil, eggs, and vanilla.
Fold in the blueberries
Divide batter among the 12 cups
In a small bowl combine the additional wheat germ, brown sugar and rolled oats
Top each muffin with the mixture
Bake for 20-22 minutes (until toothpick comes out clean)
Let sit in pan for 10 minutes then transfer to cooling rack

Per serving: 196 calories, 1g saturated fat, 5g unsaturated fat, 36mg cholesterol, 30g carb, 138mg sodium, 5g protein, 2g fiber

Here's a tip on taking advantage of berries this season: Buy them while they are at these rock bottom prices and freeze them yourself for use later on when they are sky high. Line cookie sheets with the berries and flash freeze them for a few hours in your freezer. Then put them in containers to use later. They work really well with baking or for smoothies.

Thursday, October 16, 2008

My Recipes

Occasionally, I post some of the yummy things that I make for my family. This is the main place where you will find all of those recipes. I have them broken down by category for you so they are easy to find. Enjoy!

Breakfast