blueberry muffins

Blueberry Almond Muffins

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Although I absolutely am capable of eating one of those giant muffins that seem to be the norm in bakeries and coffee places these days, I do realize that smaller is better, healthier and less caloric. So, when I decided to bake some blueberry muffins recently, I calculated baking times and such with a recipe that yielded 8 muffins, but used it to make 10.

I also ran out of flour, so I substituted almond meal, which was lovely, and gave the muffins a vaguely sweeter, but not sugary, flavor. 

Here they are:

 

Blueberry Almond Muffins

  • 5 tablespoons butter
  • 1 cup all-purpose flour
  • 3/4 cup almond flour (meal)
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated fresh lemon peel
  • 1 cup plain Greek style yogurt
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries

Preheat the oven to 400 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. Combine the flour, almond flour, sugar, baking powder, salt, baking soda and lemon peel in a bowl and mix thoroughly to distribute the ingredients evenly. Place the yogurt, egg, melted cooled butter and vanilla extract in a second bowl and beat to blend ingredients thoroughly. Add the wet ingredients to the dry ones and mix just until combined. Fold in the blueberries. Fill muffin tins evenly with the batter. Bake for about 18 minutes or until a cake tester inserted into the center comes out clean. Let the muffins cool slightly, then remove them from the pan. Serve warm or let cool to room temperature.

 

Makes 10

Blueberry Yogurt Muffins

A few days ago I posted a recipe for  gluten free blueberry muffins  made with almond flour and oat bran.  But a gluten free diet is not for everyone, so if you’re like me and can’t resist the tons of blueberries available now and buy them by the six-pack as I do, and you also love blueberry muffins in the summer when the berries are so fat and sweet, here’s a really simple recipe for traditional blueberry muffins.  These are plain, vanilla-y flavored. You can add a teaspoon of grated fresh lemon peel or orange peel for a more citrusy taste. You can also add a half cupful of chopped nuts.   Blueberry Yogurt Muffins   4 tablespoons unsalted butter  1-3/4 cups all-purpose flour  1/4 cup sugar  1-1/2 teaspoons baking powder  3/4 teaspoon salt  1/2 teaspoon baking soda  1 cup plain yogurt  1 large egg  1 teaspoon vanilla extract  1 cup blueberries  Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Melt the butter and set it aside. Mix the flour, sugar, baking powder, salt and baking soda together in a bowl. In a second bowl, combine the yogurt, egg and vanilla extract and blend them thoroughly. Pour the liquid ingredients into the flour mixture and stir just to bend ingredients. Fold in the blueberries. Drop into the muffin cups. Bake for 20-25 minutes or until a cake tester inserted into the center comes out clean.  Makes 10   

A few days ago I posted a recipe for gluten free blueberry muffins made with almond flour and oat bran.

But a gluten free diet is not for everyone, so if you’re like me and can’t resist the tons of blueberries available now and buy them by the six-pack as I do, and you also love blueberry muffins in the summer when the berries are so fat and sweet, here’s a really simple recipe for traditional blueberry muffins.

These are plain, vanilla-y flavored. You can add a teaspoon of grated fresh lemon peel or orange peel for a more citrusy taste. You can also add a half cupful of chopped nuts.

Blueberry Yogurt Muffins

4 tablespoons unsalted butter

1-3/4 cups all-purpose flour

1/4 cup sugar

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 cup plain yogurt

1 large egg

1 teaspoon vanilla extract

1 cup blueberries

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Melt the butter and set it aside. Mix the flour, sugar, baking powder, salt and baking soda together in a bowl. In a second bowl, combine the yogurt, egg and vanilla extract and blend them thoroughly. Pour the liquid ingredients into the flour mixture and stir just to bend ingredients. Fold in the blueberries. Drop into the muffin cups. Bake for 20-25 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

 

Blueberry Corn Muffins

What to do when you can’t decide between a corn muffin and a blueberry muffin? 

 Have both, all-in-one. 

 That’s what I did the other day. 

 Of course I could have had two muffins, one of each, corn and blueberry. But then I would have felt full and guilty and full of self recriminations about eating too much. So I baked Blueberry Corn Muffins instead. That did the trick! 

 Blueberry Corn Muffins 

 6 tablespoons butter 
1 cup cornmeal 
1 cup all-purpose flour 
1 tablespoon baking powder 
3/4 teaspoon salt 
1/3 cup honey 
1 large egg 
3/4 cup milk 
1-1/2 cups blueberries 

 Preheat the oven to 425 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the honey, egg, milk and cooled butter, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Fold in the blueberries. Spoon equal amounts into the muffin tins. Bake for about 20 minutes or until golden brown. Makes 10

What to do when you can’t decide between a corn muffin and a blueberry muffin?

Have both, all-in-one.

That’s what I did the other day.

Of course I could have had two muffins, one of each, corn and blueberry. But then I would have felt full and guilty and full of self recriminations about eating too much. So I baked Blueberry Corn Muffins instead. That did the trick!

Blueberry Corn Muffins

6 tablespoons butter
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup honey
1 large egg
3/4 cup milk
1-1/2 cups blueberries

Preheat the oven to 425 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the honey, egg, milk and cooled butter, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Fold in the blueberries. Spoon equal amounts into the muffin tins. Bake for about 20 minutes or until golden brown. Makes 10

Lemon-Blueberry Muffins

Notice all the blueberries in the market? Boxes and boxes of them! The bins are overflowing.  That’s probably because more blueberries are being grown these days, according to this  article  in the Fruit Growers News. And that’s because blueberries are more popular than ever, probably because of their reputation as a healthy food.  That’s good. That blueberries are healthy. Because they are so good, especially when they’re slightly tart. Mmmm, I remember many a summer night when my Mom served me blueberries and sour cream (sprinkled with sugar) for dinner. Haven’t had that in years. These days it’s more like blueberries and plain, non-fat Greek style yogurt. No fat. And surely no sugar.   But during winter it’s more likely that I’ll use blueberries in pancakes. Or even better, muffins, which I can freeze and then have one whenever I want.   Lemon-Blueberry Muffins   1/2 cup butter  2 cups all-purpose flour  2/3 cup sugar  1 tablespoon grated lemon peel  1 teaspoon baking powder  1/2 teaspoon baking soda  1/2 teaspoon salt  1 cup whole or 2% milk  1 large egg  1 large egg yolk  2 tablespoons lemon juice  1/2 teaspoon vanilla extract  1 cup blueberries  Preheat the oven to 375 degrees. Grease 10-12 muffin tin cups. Melt the butter and set aside to cool. Mix the flour, sugar, lemon peel, baking powder, baking soda and salt in a bowl. Stir to combine ingredients thoroughly. In a second bowl mix the milk, egg, egg yolk and melted butter and stir to combine ingredients throughly. Stir in the lemon juice and vanilla extract. Pour the liquid mixture into the flour mixture and mix just to combine ingredients (it will be very thick). Fold in the blueberries. Spoon into the muffin tins, about 2/3 the way up. Bake for 20-23 minutes or until browned and a cake tester inserted into the center comes out clean.  Makes 10-12

Notice all the blueberries in the market? Boxes and boxes of them! The bins are overflowing.

That’s probably because more blueberries are being grown these days, according to this article in the Fruit Growers News. And that’s because blueberries are more popular than ever, probably because of their reputation as a healthy food.

That’s good. That blueberries are healthy. Because they are so good, especially when they’re slightly tart. Mmmm, I remember many a summer night when my Mom served me blueberries and sour cream (sprinkled with sugar) for dinner. Haven’t had that in years. These days it’s more like blueberries and plain, non-fat Greek style yogurt. No fat. And surely no sugar. 

But during winter it’s more likely that I’ll use blueberries in pancakes. Or even better, muffins, which I can freeze and then have one whenever I want.

Lemon-Blueberry Muffins

1/2 cup butter

2 cups all-purpose flour

2/3 cup sugar

1 tablespoon grated lemon peel

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup whole or 2% milk

1 large egg

1 large egg yolk

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

1 cup blueberries

Preheat the oven to 375 degrees. Grease 10-12 muffin tin cups. Melt the butter and set aside to cool. Mix the flour, sugar, lemon peel, baking powder, baking soda and salt in a bowl. Stir to combine ingredients thoroughly. In a second bowl mix the milk, egg, egg yolk and melted butter and stir to combine ingredients throughly. Stir in the lemon juice and vanilla extract. Pour the liquid mixture into the flour mixture and mix just to combine ingredients (it will be very thick). Fold in the blueberries. Spoon into the muffin tins, about 2/3 the way up. Bake for 20-23 minutes or until browned and a cake tester inserted into the center comes out clean.

Makes 10-12

Blueberry Muffins

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When you’re used to plain yogurt and dried apricots for breakfast every day, the rare, occasional blueberry muffin becomes a luxurious treat. It’s not as if I can’t buy a fresh blueberry muffin at any bakery or coffee shop, any time. Or even make my own. They only take a few minutes to make and a few minutes to bake.

But I think of blueberry muffins as dreadfully fattening, especially the post-modern 21st century variety that looks three times bigger than I remember blueberry muffins from my youth.

When I first started working I was young and slim and everyone in the office brought in breakfast, so I did too. My choice was a yogurt (a rarity then) plus a blueberry muffin. Within 6 months I had gained 10 pounds.

I always attributed the gain to the blueberry muffins, so I stopped buying them.

I have to say, when you don’t eat something that you consider delicious for a long time, you really appreciate it when you do eat it.

I am going to make some blueberry muffins sometime between now and New Year’s Day when my cousins are at my house for a long-weekend sleepover. We’ll get a little bored with the smoked fish we usually eat, even the luxurious version I’ll serve on New Year’s Day (with smoked salmon on top of potato pancake). So blueberry muffins it will be. A simple breakfast goodie. A couple of scrambled eggs and hot coffee and we’ll be satisfied.

By the way, if you don’t have buttermilk you can use plain kefir or yogurt or make this: 1 tablespoons lemon juice plus enough milk to equal one cup; let stand for 5 minutes. 

Blueberry Muffins

  • 4 tablespoons butter

  • 1-3/4 cups all-purpose flour

  • 1/4 cup sugar

  • 1-1/2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup buttermilk

  • 1 large egg

  • 1 tablespoon grated fresh orange peel

  • 1/2 teaspoon vanilla extract

  • 1 cup fresh blueberries

Preheat the oven to 400 degrees. Grease a muffin tin. Melt the butter and set it aside. In a bowl mix the flour, sugar, baking powder, salt and baking soda. In a second bowl, mix the buttermilk, egg, orange peel and vanilla extract. Pour the liquid ingredients into the flour mixture and stir only to blend ingredients (do not mix vigorously). Fold in the berries. Drop the batter in equal amounts into the prepared muffin tin cups (the number will depend on the size of the muffins) to about 2/3 filled. Bake for 22-26 minutes, depending on size, or until a cake tester inserted into the center comes out clean.

Makes 9-12

National Blueberry Muffin Day

Just retweeted that today is National Blueberry Muffin Day (http://twitter.com/Foodimentary). JOY! I’ve got a load of blueberries and a good recipe. Here it is:

Blueberry Muffins

4 tablespoons butter

1-3/4 cups all-purpose flour

1/4 cup sugar

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon grated fresh orange peel

1 cup buttermilk or stirred plain yogurt

1 large egg

1 teaspoon vanilla extract

1 cup blueberries

Preheat the oven to 400 degrees. Grease 8-10 muffin tins. Melt the butter and set aside to cool. Mix the flour, sugar, baking powder, salt, baking soda and orange peel in a bowl. Stir to combine ingredients thoroughly. In a second bowl mix the buttermilk, egg, vanilla extract and melted butter. Pour into the flour mixture and mix just to combine ingredients (it will be very thick). Fold in the blueberries. Spoon into the muffin tins, about 2/3 the way up. Bake for 22-25 minutes or until browned and a cake tester inserted into the center comes out clean. Makes 8-10

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