Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts

Friday, March 30, 2012

Lemon Blueberry Jumbo Muffins

I made these muffins especially for my husband. He had requested jumbo muffins. Since he bought me two jumbo muffin tins for Christmas, I figure I owe him some muffins. I found this recipe which was originally written to use raspberries. I would say you could even substitute strawberries cut into quarters or eights. I just took the muffins out of the oven. Watch these muffins carefully. I baked them at 400 degrees for 22 minutes and they came out slightly charred. Next time I make them, I will bake them at 350 degrees for 25 minutes and go from there. I also added a topping to make them more lemony which is optional.

Of course, you could make these muffins in regular size muffin tins which would probably make at least 12 muffins or you could even make them in mini muffin tins which would probably make at least 24 muffins.


Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 8


2 cups all-purpose flour (I used 1 cup all purpose flour and 1 cup whole wheat flour)

1 cup sugar (I used 1-3/4 cups powdered sugar)

3 teaspoons baking powder

½ teaspoon salt

2 eggs

1 cup half-and-half (I used buttermilk)

½ cup vegetable oil (I used safflower oil)

1 teaspoon lemon extract (I used 3 teaspoons lemon juice)

1-1/2 cups fresh or frozen unsweetened blueberries (or raspberries)

1 teaspoon finely grated lemon zest (optional)

1 tablespoon Turbinado sugar (optional)

Topping (Optional):

1/4 cup butter, melted

1/2 tablespoon lemon juice

1/2 cup sugar


  1. In a large bowl, combine flour, sugar, baking powder and salt.
  2. In another bowl, combine the eggs, cream, oil and extract.
  3. Stir into dry ingredients just until moistened.
  4. Fold in berries.
  5. Fill greased jumbo muffin cups two-thirds full.
  6. Sprinkle with Turbinado sugar (if using).
  7. Bake at 400 degrees F for 22-25 minutes or until toothpick comes out clean.
  8. Cool for 5 minutes before removing from pan to a wire rack.
  9. Combine butter and lemon juice for the topping.
  10. While muffins are still warm, dip the tops into the butter and lemon juice, then dip in sugar.
  11. Serve warm.

Recipe from submitted by Carol Thoreson


The Creative Cook

Saturday, July 23, 2011

Blueberry Cornbread

I have one last blueberry recipe that I just came across.  It looks amazing.  I can't wait to try it.  It comes from Sunset Magazine via a few blogs.  I took this one directly from Sweet Pea's Kitchen. 

Blueberry Cornbread
  1. 2/3 cup all-purpose flour
  2. 1 1/3 cup yellow cornmeal
  3. 1/4 cup sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 2 large eggs
  7. 1 cup buttermilk
  8. 1/4 cup (1/8 lb.) butter, melted
  9. 1 cup fresh blueberries, rinsed
  1. Preheat oven to 375 degrees F. Lightly grease an 8 inch square cake pan.
  2. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; set aside.
  3. In another bowl, whisk together eggs, buttermilk and butter. Add to the dry ingredients and stir just until moistened. Gently stir in berries. Spread level in prepared baking pan.
  4. Bake 22-24 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm. Let cool 10 minutes, then cut into 9 squares.
Yields: 9 servings


Sunday, July 17, 2011

Blueberry Oatmeal

I received this recipe from my brother-in-law.  He is a great cook.  I always enjoy the meals he prepares for us.  This looks like a good one.

Blueberry Oatmeal
1 1/2 c. fresh blueberries
2 ripe bananas
2 tbls. olive oil
1/2 teaspoon vanilla extract
1 cup of old fashioned rolled oats
2 1/4 c. water
Rinse, dry the blueberries.  Peel, then chop bananas until they form a paste.  In a medium saucepan, heat the olive oil over high heat until it shimmers. Add blueberries and stir contstantly until they form a compote (the skins will dissolve).  Keep stirring for another 5 min.  Add bananas, keep stirring for a couple minutes til they start to dissolve.  Add water and bring to a boil.  Add oatmeal, return to a boil, reduce heat to medium high and simmer for 5 minutes until thick, stirring often.  Remove from heat and serve.  Can be covered and refrigerated for three to four days.  Microwaves well.


Sunday, July 10, 2011

Grilled Chicken Salad with Feta, Fresh Corn and Blueberries

This recipe looks like a keeper.  It is pretty, easy to make and healthy!  What a great summer combination...  

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
From The Pioneer Woman Cooks by Ree Drummond
Prep Time:  20 Minutes
Servings:  12


4 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive Oil, for drizzling
3 stalks celery (inner light green stalks, finely diced)
2 ears fresh corn
¼ whole medium red onion, finely diced
1-1/2 cup blueberries
3 Tablespoons fresh dill, minced
4 Tablespoons Mayonnaise
4 Tablespoons Sour Cream
¼ cup half-and-half
1 whole Lemon
1 teaspoon sugar (more to taste)
Salt and pepper (additional to taste)
¾ cups crumbled Feta

Preparation Instructions:
Place chicken breasts into large plastic zip lock bag.  Pound chicken breasts with a mallet or rolling pin to flatten to ¼-inch uniform thickness.  Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil.  Grill chicken on both sides until done.  About 7 minutes per side.  (Rotate halfway during grilling each side to ensure pretty grill marks.)  Remove from pan.  Allow to cool. 

With a very sharp knife, shave kernels off each corn cob.  Combine with the onion and celery.  Set aside. 

Mix together mayonnaise, sour cream, Feta and half-and-half.  Stir in sugar, squeeze in lemon juice, add salt and pepper.  Stir, then taste.  Add more salt if necessary.  Do not under-salt!

Slice chicken on the bias to create flat, randomly shaped pieces.  Throw into a bowl with celery, onion and corn.  Stir to combine.  Pour half the dressing over the ingredients and and toss gently.   Add more as desired, but don't overcoat the salad!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.


Monday, June 27, 2011

Spinach Salad with Steak & Blueberries

I am a big fan of spinach salad.  I don't eat spinach often but this is my favorite way to eat spinach.  This looks to be a perfect summer recipe that I found on the website.

Spinach Salad with Steak & Blueberries
From EatingWell:  July/August 2010

Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings, about 2 cups each Active Time: 30 minutes | Total Time: 30 minutes

1 cup fresh blueberries, divided
1/2 cup chopped walnuts, toasted (see Tips)
3 tablespoons fruity vinegar, such as raspberry vinegar
1 tablespoon minced shallot
1 teaspoon sugar
1/2 teaspoon salt, divided
3 tablespoons walnut oil or canola oil
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/2 teaspoon freshly ground pepper
8 cups baby spinach
1/4 cup crumbled feta cheese


Preheat grill to medium.

Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.

Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.

Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.

Per serving : 392 Calories; 26 g Fat; 5 g Sat; 7 g Mono; 50 mg Cholesterol; 11 g Carbohydrates; 29 g Protein; 3 g Fiber; 494 mg Sodium; 748 mg Potassium

Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)