Blueberry Crumb Muffins

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It’s blueberry season over here and I received another pint of fresh, local blueberries from the farm! Thanks for reading, enjoy!

Blueberry Crumb Muffins – adapted from Little Sweet Baker

  • 2 & ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled – *put 2 tsp aside for the topping*
  • 1 cup sugar
  • 2 large eggs
  • 1 cup milk (any kind, whole or buttermilk is best)
  • 1 tbsp vanilla extract
  • 1 & ½ cups blueberries (fresh or frozen)

Topping –

  • 1  tbsp all-purpose flour
  • 2 tsp unsalted butter, melted
  • ⅛ tsp ground cinnamon
  • 1/4 cup sugar
Directions –
Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
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In a large bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
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Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
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Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

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Orange Blueberry Bread

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I received local blueberries in my farm share this week and needed to use them. What better way than in a yummy baked good? 🙂 Thanks for reading, enjoy!

Orange Blueberry Bread – adapted from Julia’s Album

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  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1/4 cup freshly squeezed orange juice
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated orange zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour

Directions –

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 8×4 inch loaf pan.
  2. In a mixing bowl, beat together butter, 1 cup sugar, orange juice and eggs.
  3. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  4. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.

WP_20150421_016                  5. Fold in orange zest, and blueberries into the batter. Pour batter into prepared pan.

WP_20150421_020                   6.   Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

WP_20150422_005               7. Cool bread in pan for 40 minutes on a wire rack.

Buttermilk Blueberry Breakfast Cake

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I made this one at least 7 months ago but haven’t gotten around to posting it; but I remember it because it is a fantastic treat for breakfast. I avoided posting because the pictures (and I took several) didn’t turn out well at all! (Click the link for a more appetizing shot). I sent my camera out a few weeks ago for repairs and it can’t come back soon enough. I’m sure I’ll make this one again soon and take a better picture. Thanks for reading, enjoy!

Buttermilk-Blueberry Breakfast Cake – adapted from Alexandra Cooks

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 3/4 cup sugar (use vanilla sugar if you have it)
  • 1 egg, room temperature
  • 1 1/2 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Blueberry Banana Bread

In case you couldn’t tell, I love to try out new recipes. Especially trying variations of banana bread as you can see here, here, here, this one too, and this. I can’t get enough of them, and thankfully my husband is a willing taste tester. My husband didn’t notice the banana flavor, probably because he didn’t know there was any in this (he assumed blueberry, of course). I thought the bread was okay, and a little dense but that may be because I over stirred the batter? Not sure, I thought I did a pretty good job of not over mixing. Maybe it was tougher because there is no butter in this, which usually keeps loaves tender and moist. Thanks for reading, enjoy!
Blueberry Banana Bread – adapted from Chef in Training
  • 2 cups flour (250 grams)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar (**I used 1/2 cup vanilla sugar, 1/2 plain**)
  • 3 Tbsp. canola oil
  • 2 spotty bananas, mashed
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/3 cups fresh blueberries
Directions:
  1. Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, vegetable oil, egg, vanilla and mashed bananas until smooth. Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in blueberries with a spoon or spatula, then pour batter into prepared pan.
  4. Bake for about 55-60 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.
  5. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Blueberry Cakelets

Quick Post: I was on a hunt for more recipes that use self-rising flour. I recently purchased a bag for these two ingredient biscuits (they’re my absolute fave!) But I only made them that one time back in October, so the remainder of the flour sat in the pantry until it finally expired…I hate wasting food. This was pretty tasty and not too sweet. I bet that it would be even better with some fresh whipped cream. I like how quickly I was able to throw this together and next time I would love to try this recipe with strawberries. That might go over well with my family as they don’t seem to like blueberries that much…oh well! Thanks for reading, enjoy!
Individual Blueberry Cakes – adapted from Top With Cinnamon
  • 2 cups blueberries
  • 1/3 cup + 3 tbsp sugar
  • 1 egg
  • 1/3 cup whipping cream
  • 2/3 cup self-raising flour

Optional:

  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • zest of one lemon

Directions:

Preheat the oven to 350 degrees F.
Put the blueberries in a bowl, with 1/2 cup of water, the 1/3 cup of sugar (and cinnamon, lemon zest and lemon juice if you want them). Stir until the blueberries are coated with the mixture. Divide between 4 or 5 medium ramekins.

In a separate bowl, whisk together 2 tbsp of sugar, the egg and cream together. Add the flour and stir until just combined, don’t over mix it! Pour the mixture into the  ramekins and sprinkle the remaining 1 tbsp of sugar on top of the batter (or you could sprinkle cinnamon-sugar mixture onto the batter here…I highly recommend it!). Place the ramekins on a baking tray (to stop juice dripping everywhere in the oven).

Bake for 15-20 minutes, until well risen and golden brown.

Blueberry Buttermilk Pancakes

I love Pinterest…and who doesn’t? I tried to fight joining for a while, but I can tell you that these past few months of browsing through have led me to some great recipes that I might not have otherwise found.
I really like the flavor of these because the oat flour gives them something extra. Next time I will toast the oats before grinding them up in the food processor to kick that “oaty” flavor up a notch. These would be great with strawberries in place of the blueberries and I’m sure I’ll get around to trying that variation soon. This recipe made 14 pancakes, which is great for us because I can freeze for future quick breakfasts for the kids. Now that we have a few mornings a week when we have to leave early, it really saves me time and worry. Thanks for reading, enjoy!
Blueberry Buttermilk Pancakes – adapted from Cooking Classy
 
  • 1 cup + 2 Tbsp lightly packed oat flour*
  • 1 cup + 2 Tbsp all-purpose flour
  • 2 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 3/4 cup milk
  • 2 eggs
  • 2 Tbsp butter, melted
  • 1 1/2 cups blueberries (fresh or frozen)
Directions:
Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don’t over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 -12 blueberries onto pancake. Flip pancake when bubbles start to appear on surface and bottom is golden.  Cook opposite side until golden.  Repeat process with remaining batter.  Serve pancakes warm topped maple syrup and butter.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/2 cups whole oats in a food processor for about 2-3 minutes, until it is very fine.  I prefer the actual oat flour over grinding my own, it presents a slightly better texture.  Also, lightly pack the oat flour when you are measuring it, I found it measures a bit different then all purpose flour.