Tag Archives: Blueberries

Monday Muffins: Blueberry Muffins

 

During the summer months we have an abundance of blueberries, they fill my freezer and I often use the berries to make these best ever blueberry muffins. I have to say that these blueberry muffins are as good made with frozen blueberries as they are made with fresh berries. We are so blessed to have blueberry bushes that do so well. Not only do we get to have a freezer full of frozen berries, but we get to use those berries to make blueberry muffins. I love having muffins to enjoy with my coffee in the winter!blueberry-muffins

 

Best Ever Blueberry Muffins

 

4 eggs
2 cups sugar
1 cup vegetable oil (I used refined coconut oil)
1 tsp vanilla extract
4 cups flour (I used 3 cups regular and 1 cup sprouted whole wheat flour)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh blueberries

In a mixing bowl, beat the eggs. Add the sugar and while your mixer is going add the oil and vanilla. Combine the dry ingredients and add them, along with the sour cream, to the sugar mixture. Gently fold in the blueberries.blueberry muffins, Gently fold in the blueberries.

 

Spoon the batter into greased muffin tins.blueberry muffins Spoon batter into muffin tins.

Bake at 400 degrees for 20 minutes. Makes 2 dozen. If you don’t eat them all at once they will freeze well to enjoy at a later date.blueberry muffins, cinnamon, blueberry, muffins

 

Do you enjoy muffins during the colder winter months? What are your favorite muffins? Each week I will be sharing one of our favorite muffin recipes. As you will see we love our muffins!

 

Until we are enjoying fresh blueberries once again from our bushes I am glad we have an abundance of berries in our freezer!Abundant Blueberries!

It’s blueberry season and we have ten bushes! I’m always looking for ways to use blueberries! Here are the top ten ways I use up our blueberries!

Blueberry Muffinsmuffins, gardening

Blueberry VinaigretteSalad with Blueberry Vinaigrette

Blueberry Jamjam, blueberries

Blueberry and Chicken SaladBlueberry & Chicken Salad

Blueberry Crunchblueberry crunch

Blueberry Lemon SauceLemon Blueberry Sauce

Blueberry Torte

Blueberry Torte

Blueberry Lemon Bread

Lemon Blueberry Bread

Blueberry Cobbler

Blueberry Peach Cobbler

 

Blueberry Crisp Blueberry Crisp with ice cream!

This delicious oven pancake can be made with fresh or frozen berries and enjoyed anytime of the day. As my husband says it’s a great excuse to enjoy pure maple syrup! IMG_7973

Blueberry Dutch Baby

2 tsp butter
1 cup milk
¾ cup flour
½ cup egg substitute or eggs to measure 1/3 cup
1 Tbsp coconut oil
1/8 tp cinnamon
Pinch salt
1 cup of fresh or frozen blueberries (optional – I baked my plain)

Preheat your oven to 450 degrees. Place butter in a 9 inch oven proof skillet or glass pie plate. Place in oven and heat until the butter melts.

Meanwhile combine the milk, flour, eggs, oil, cinnamon and salt in a blender and process until smooth, about one minute.

Remove skillet from the oven and swirl so that the butter covers the bottom and sides of the skillet. Pour in milk mixture and sprinkle evenly with blueberries. Bake until the pancake is puffed and lightly browned, about 25 to 30 minutes. Dust with confectioners’ sugar. Cut into wedges and serve at once. Dutch BabyMakes about 4 servings. Delicious with a little yogurt as well. I enjoyed mine with a little of my Blueberry Lemon Sauce!

Our oldest son loves lemon bread and often requested it when he was still living at home. He is now living in Seattle and as I was making this bread I was thinking of him and wishing I could send him a loaf! I love plain lemon bread but I have to say the blueberries are a delicious addition!

Lemon Blueberry Bread

1 ½ cups flour
2 tsp baking powder
½ tsp salt
1 cup Greek Yogurt
1 cup sugar
3 eggs
Zest of two lemons
½ tsp vanilla
½ cup coconut oil
1 ½ cups blueberries tossed with 1 Tbsps. flour.

Preheat your oven to 350. Grease a loaf pan and set it aside.

Combine the yogurt, sugar, eggs, lemon zest, vanilla and coconut oil. In a smaller bowl combine the flour, baking powder and salt. Slowly add the sugar and yogurt mixture to the dry ingredients. Mix well.

Toss the blueberries with a Tbsp of flour. Then fold them in the batter. Pour the batter into your loaf pan and bake for 50-60 minutes of until done. Let cool in the pan for 10 minutes and then place on a a wire rack to cool.

Cool lemon bread before glazing.

Cool lemon bread before glazing.

Combine 1 cup of powdered sugar with 3 TBSP of fresh lemon juice. Drizzle the glaze over the cooled loaf.

Lemon Blueberry Bread

Lemon Blueberry Bread

Perfect with an afternoon cup of tea!

Lemon Blueberry Bread

Lemon Blueberry Bread

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I realize I have shared a lot of blueberry recipes this year, however our bushes kept producing and I don’t want the berries to go to waste!

I'm still picking blueberries!

I’m still picking blueberries!

Even our chickens have been enjoying the blueberries.IMG_0552They are so funny to watch as they jump up and try to grab a blueberry. I posted the video on my Facebook page, if you haven’t seen it click here.

This recipe is similar to an apple crisp but made with blueberries.

Blueberry Crunch

4 cups blueberries
1 cup brown sugar
¾ cup flour
¾ cup oats
½ cup butter, melted

Place the blueberries in a 9×9 inch square baking pan.IMG_0586 Combine the brown sugar, flour and oats and mix well. Add the melted butter and mix well.

Combine butter with dry ingredients.

Combine butter with dry ingredients.

Spread over the blueberries.

Ready for the oven.

Ready for the oven.

Bake at 350 for 45 minutes.

Comes out of the oven bubbling hot!

Comes out of the oven bubbling hot!

Tastes wonderful with some vanilla ice cream!

Blueberry Crunch

Blueberry Crunch

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This recipe is adapted from one I found on the King Arthur website. If you haven’t discovered their site stop by and check it out, they not only sell all sort of wonderful flours and kitchen bakeware but they have so many wonderful recipes!

This is a dense, thin cake, which is wonderful with any of the end of the summer fruits: raspberries, blueberries, plums or a mixture. I’ve made it with plums and it was delicious. Today I used blueberries.

Blueberry Torte

½ cup butter
¾ cup sugar
1 tsp baking powder
¼ tsp salt
2 large eggs
1 tsp vanilla extract
1 cup all purpose flour
2 cups of blueberries
2 Tbsp sugar mixed with 1 tsp cinnamon, to sprinkle on the top

Preheat your oven to 350 degrees and lightly grease an 8” square pan.

Combine the butter, sugar, baking powder and salt, beat until smooth.

Add the eggs, beating until combined. The mixture may look somewhat coagulated, which is just fine.IMG_0458 Add the vanilla. Add the flour, mixing to make a smooth, stiff batter.

Spread the batter in your pan, It will be stiff and will be spread fairly thin. Sprinkle the blueberries on top and sprinkle with the cinnamon-sugar.

Ready for the oven.

Ready for the oven.

Bake for about 40 minutes or until done. The cake showing around the berries will be a light golden brown. Remove from the oven and serve warm or at room temperature.

Ready to serve.

Ready to serve.

Serves about 9-10.

Blueberry Torte

Blueberry Torte

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