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Posts Tagged ‘blueberries’

Zucchini and peaches and blueberries, oh my!  What’s a girl to do?  Make a batch of summer harvest muffins, of course!

Although we lost all but one of our zucchini plants to cucumber beetles this year, we returned from vacation to find this big boy waiting for us:

And with peaches ripening on the counter, and blueberries in abundance, inspiration hit and I made these yummy zucchini muffins with peach pieces throughout and a big blueberry on top. 

Aren’t they pretty?

I used the recipe for “Kitchen Sink Zucchini Muffins” but added 3/4 cup of finely chopped fresh peach instead of the other add-ins, grated a little extra nutmeg into the batter, and then topped each with a plump blueberry before putting them in the oven. 

Would you like a bite? 🙂

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Blue Blueberry Muffins

I first tasted these delicious muffins at a friend’s house and it was love at first bite.  They are moist, sweet (without being overpowering) and are full of blueberry flavour. 

The original recipe came from this book which is part of a series of books that pairs murder mysteries with recipes.  My good friend played with the recipe a little to make it healthier and I, of course, also added my own little tweaks. 

The end result is scrumptious and definitely a recipe that I will make again!

Blue Blueberry Muffins

  • 3/4 cup melted butter
  • 3/4 cup honey
  • 2 beaten eggs
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup blueberry pie filling (I made my own by mixing 1/2 cup blueberries with a little maple syrup and corn starch and then cooking until thickened)
  • 2 cups plus 1 tablespoon of whole white flour
  • 1/2 cup milk

Preheat the oven to 375 degrees. 

Coat the blueberries with 1 tablespoon of flour.

In a large bowl, mix together the melted butter and honey.  Once combined add the beaten eggs, baking powder, and salt, and stir together.  

Add half the flour and half the milk and stir in.  Repeat with the remaining flour and milk.  

Add pie filling.  Fold in blueberries.

Fill greased or paper-lined muffin cups 3/4 full.  

Bake 25 – 30 minutes, or until done.

Makes 18 medium-sized muffins.

  Check out all those blueberries!  Delicious!

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I was really excited when hubby found these at the grocery store this week:

I don’t know how many of these boxes I have been through already, but when I got to the bottom of what I thought was probably the last one for the season I was sad…and for a week yogurt and smoothies just weren’t the same…and then this!  Another week to enjoy blueberry abundance!

I decided to use some of them right away and make a little blueberry crumble for dessert.  In my cast iron pan.  Because I love the way it cooks things in the oven (be gone aluminum and teflon!)- and it is so easy to clean.  Everyone needs a cast iron pan.  If you don’t have one, you should.  (and check yard sales and flea markets, mine only cost me $10 and it was already beautifully seasoned.)

And there is a certain rustic charm to something served in a cast iron pan.   Maybe not the thing to top off a gourmet dinner, but for a weeknight meal it creates the perfect down-home ambience. 

Simple Blueberry Crumble

  • 4 cups blueberries (or thereabouts, no need to dirty measuring cups for this recipe, just plop them in until it looks good.)
  • 3 tbsp honey or maple syrup (depending on the sweetness of your blueberries, and how sweet you like your desserts, you might like more or less)
  • 2 Tbsp flour (I used spelt, but anything would work)
  • 1 cup oatmeal, ground into flour
  • 3/4 cup ground almonds
  • 3 tbsp butter or coconut oil
  • zest of 1/2 a lemon
  • 1/2 tsp allspice

Combine the blueberries, honey, and flour in a 10″ cast iron or greased 8 x 8 glass pan.    Combine the rest of the ingredients together in a bowl and sprinkle over the blueberries.  Bake at 375 for about 30 minutes, or until blueberries are bubbly and the top is golden brown. 

To counteract the blue effect (cooked blueberries will stain your mouth and teeth blue!) serve with a splash of cream, a dollop of whipped cream or a scoop of ice cream.

Then enjoy the blueberry goodness.  This recipe will also work well in the winter, with frozen berries, just up the flour you throw in with them. 

Do you have a favourite blueberry recipe?

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