Blueberry Week

This salad recipe sounds so summery and refreshing. Unfortunately, I will probably never get a chance to try it. My son doesn't like melon. Have you ever heard of anything like that? I am such a huge watermelon fan that I can't believe it when he tells me that watermelon smells bad. Oh, well maybe I'll try it one day when we have guests or the next time he is away at camp! If you try this recipe, please let me know what you think of it.


BLUEBERRY-MELON SALAD WITH THYME SYRUP
Serves 8
Active: 25 Min
Total: 45 Min

Thyme Syrup:
1 cup sugar
¼ cup water
Peel and juice from 1 lemon
4 large sprigs fresh thyme, preferably lemon thyme

Salad:

3 cups each diced cantaloupe, honeydew melon and seedless watermelon
1 pint blueberries

Garnish: lemon thyme sprigs

1. Thyme Syrup: Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.

2. Salad: Just before serving, gently toss together fruit in a serving bowl; add 1/3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with thyme sprigs. Serve with extra thyme syrup, if desired.

The Creative Cook

Blueberry Streusel Muffins

I love blueberry muffins. When I saw this recipe, I had to try it. The streusel sounded so yummy to me. And it is really good. The muffins come out large. But since I have only got a regular size twelve muffin tin I simply filled only 6 of the cups instead of all 12. The muffins were not nearly as huge as I imagined they would be, though. I guess I was thinking they would be like the giant muffins I used to get back in the day when I worked in Manhattan. But no. I'm certainly better off that they are just big and not gigantic! I sure don't need the extra calories. Try these when you have time. They are really tasty.

I have pictures of the muffins but I'm getting an error message when I try to add the photos. I'll try again later. Yesterday, I couldn't get on the internet that's why I didn't post a blueberry recipe. I will try to add another one later today to make up for it. I am just experiencing a few technical difficulties! ~ I finally got the photos to post on my blog!


BLUEBERRY STREUSEL MUFFINS
Makes 6 Jumbo Muffins
Active: 30 Min.
Total: 70 Min.

1-3/4 cups all-purpose flour
1 cup blueberries
¼ cup yellow cornmeal
2 tsp baking powder
½ tsp salt
¾ cup sugar
2 large eggs
½ cup milk
1/3 cup (5 Tbsp plus 1 tsp) unsalted butter, melted
3 Tbsp lemon juice

Streusel
2/3 cup all-purpose flour
1/3 cup packed light brown sugar
½ tsp ground cinnamon
¼ cup (4 Tbsp) unsalted butter, softened

Drizzle
½ cup confectioners sugar
2 to 2-1/4 tsp milk

1. Heat oven to 375 degrees Fahrenheit. Line 6 jumbo –size muffin cups with paper liners or coat with nonstick cooking spray.

2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.

3. Place flour in medium bowl. Remove 1 Tbsp and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well, in another bowl, whisk sugar with eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.

5. Spoon about ½ cup batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, remove muffins from pan and cool on wire rack.

6. Make Drizzle: Mix ½ cup confectioners’ sugar and 2 to 2-1/4 tsp milk until smooth and pourable. Drizzle over muffins.


Enjoy!

The Creative Cook