Tag: blueberry

Jason loves blueberry muffins.  He doesn’t like fru-fru ones with special crumb toppings or any of that jazz.  Like Martha White from the bag is cool with him.  I wanted to do a little better than that {although Martha Whites are good for a quick & easy muffin}.

I searched & found three blueberry muffin recipes Friday.  I decided I wanted to try the Paula Dean one. {1} its Paula Dean so it’s going to be good. {2} it had the least number of ingredients. {3} it made the least muffins {said 12 but I made15} & was considered “easy”. {4} doesn’t use stand mixer so easy clean up.  I decided to take advantage of the food scene on the D5000 & took 53 photos!  Thought I’d share my favorites.

Blueberry Muffin {2008 Paula Dean from the food network}
Ingredients
2 c all purpose flour
2 tbsp baking powder
1/2 c sugar
1 stick unsalted butter
1 egg, slightly beaten
3/4 c milk {recipe said whole, I used skim}
1 1/2 c fresh blueberries
1/2 c brown or white sugar

Directions
Preheat oven to 350. Grease muffin tin {I used 6 cup non-stick & 12 cup silicone one}.

In a large bowl, mix together flour, baking powder & sugar.  In a smaller bowl, melt the butter, add egg then milk & stir together.  Pour the wet into the dry ingredients.  Stir using a spoonula until just combined {might be lumpy}.  Gently fold in the blueberries {be careful not to break them}.

Spoon the batter into the greased cups about 2/3 full.  Bake 10 mins then remove from oven.  Sprinkle the tops of each muffin with the 1/2 c sugar.  I thought 1/2 c was too much so I probably used more like 1/3 c.

Return the muffins to the oven & bake another 10-15 mins or until golden brown & they pass the toothpick test.  We don’t like them very brown, so after 12 mins, once a fork came out clean, I took them out.  Let cool 10 mins then enjoy!

I was planning to make these blueberry muffins on Saturday morning, but I realized when I went into the pantry that we did not have the necessary pudding mix. After a little internet searching, I found a recipe on recipzaar where we had all the ingredients on hand. It seemed easy & pretty quick & yet tasty!Jason doesn’t love toppings on muffins, so we omitted those. They weren’t quite as sweet without it, so I added sprinkles of sugar on top then microwaved when I ate leftovers on Sunday.

Ingredients
1 stick butter, softened
1 c sugar
2 eggs
1 t vanilla
2 t baking powder
1/4 t salt
2.5 c blueberries (I might reduce to 2 c next time~ they were really blueberry filled)
2 c flour
1/2 c milk

Directions
Preheat oven to 350. Mix butter until creamy. Add sugar & beat until fluffy. (I used our KitchenAid mixer, but hand mixer would’ve worked.) Add eggs one at a time, beating after each. Beat in vanilla, baking powder & salt. With spoon, fold in half the flour & then half the milk. Repeat.
Fold in the berries. Spoon into greased muffin pans. Bake for 20-30 minutes. My dark pan took around 25; the silicone pan a little less than 30.

I really want to make these the next weekend we’re home for breakfast, so I’m posting this to remind myself! I also got these from Stephanie Cooks blog.
Ingredients:
1 (15 ounce) can blueberries, in liquid rinsed and drained or 1 cup fresh blueberries
1 (18 ounce) package white cake mix
1 (3 1/2 ounce) package instant vanilla pudding (4-serving size)
4 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla

Directions:
1- Rinse blueberries lightly and drain well.
2- In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
3- Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
4- Carefully fold in blueberries with spoon. Try not to break the berries–fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size.

I’m still on my blueberry kick! I made blueberry scones for Jason & I for brunch this morning. I’m not sure which blog/website I got this recipe from, but it certainly was a hit at our house.
Ingredients
2/3 cup frozen blueberries
2 cups flour plus 2 tbsp, plus 1 tbsp
1 tbsp baking powder
3 tbsp sugar (the original recipe calls for it chilled, but I used room temp)
1/8 tsp salt
6 tbsp butter, plus 1/2 tbsp
1 tbsp vanilla
1 cup half & half
Directions
Preheat oven to 425 and line a baking sheet with parchment (I used a non-stick baking mat).
In a small bowl, add the blueberries and 1 tbsp flour. Toss to combine then put back in the freezer.
In a large bowl, combine flour, baking powder, sugar & salt.
Cut butter into chunks and add to flour mixture. Cut butter into flour until pea sized or smaller.
Add vanilla and half & half and mix with a spoon until just barely incorporated.
Knead the blueberries into mixture until mixture forms a ball of sticky dough.
Place dough on floured surface and pat down into a rough 9-10 inch circle.
Cut into 8 triangles and place scones onto prepared baking sheet at least an inch apart.
Take 1/2 tbsp butter and cut into 8 small pieces. Place one small piece of butter on each scone.
Bake for 15 mins. Let cool & enjoy!