Blueberry Round Up

Are blueberries growing where you live?  Our local orchard started their PYO blueberries this past weekend. I haven't gone yet but I am definitely planning a trip. I am dreaming of some blueberry pie! In the meantime I have been stocking up at the store. I can never get enough fresh berries in the summer. I think berries just might be my favorite part of summer. Berries and the long days. Although this year my bedtimes come way before the sun goes down. #babylife

In preparation of my blueberry picking extravaganza I did a quick search of my favorite blueberry recipes. Can I have one of each please?

Blueberry Oat Muffins

Classic Blueberry Muffins

Blueberry Buckle

blueberry banana bread

Blueberry Cornmeal Pancakes

Blueberry Crumb Pie

blueberry chocolate chip muffins

peach and blueberry buckle

Blueberry Jam Muffins

Blueberry Corn Muffins

Blueberry Cake 

Blueberry Oat Muffins

Happy Friday! We had an early wake up call and I am wishing there were more of these muffins to snack on. It is only 7 am and I am on coffee number too and ready for my second breakfast.

This weekend is Father's Day and I think I might be more excited than Mr. J to celebrate. Miss Olivia has been busy shopping for the perfect gift for her Daddy. I am sticking to a card and some yummy food treats. I got a steak request so I think I will need some grill assistance with that one. Do you have any special Father's Day plans?

These blueberry oat muffins pack an extra punch of healthy by having rolled oats and plain Greek yogurt in the ingredient list. They left me feeling full longer than the traditional sugar packed blueberry muffin. Not that I don't want some of those muffins at times too. 

Anyhoo, this was a nice change up to have around. I brought one to work for my mid-morning snack just about every day, while Mr. J enjoyed his as a quick grab and go breakfast first thing. It is kind of crazy how two people can go through 12 muffins so quickly. 

I hope you have a wonderful Father's Day!

Blueberry Oat Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake breakfast blueberries oatmeal

6073268

Ingredients (12 muffins)

• 1 cup blueberries
• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup Greek yogurt
• 2 eggs
• ½ cup (1 stick) butter, melted and cooled slightly
• 1 teaspoon vanilla
• ½ cup oats

Instructions

Preheat oven to 375°F. Line a 12 cup muffin tin with muffin liners.

In a large bowl, whisk flour, sugar, baking powder and salt.

In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients.

Fold in the blueberries and oats.

Fill the muffin tin with the batter. Each cup should be filled to the top. The batter will be thick and a little sticky.

Bake for 15-20 minutes until the tops are golden brown and a toothpick comes out clean.

Remove from oven and cool in the pan for 5 minutes then cool on a wire rack.

Powered by Recipage

Classic Blueberry Muffins

I love a good muffin in the morning. My favorite is blueberry. These classic blueberry muffins are perfect with a hint of cinnamon.

Happy Monday! For those of you who have it off, I am super jealous.  We had a whirlwind weekend and I am still recovering this morning.  Spending it in bed under warm covers seemed like the best idea today. It was hard to get myself out the door. 

The one thing that did help was these muffins.  There isn't anything super special about them per se. They are a classic blueberry muffin with just a hint of cinnamon. 

The muffins stay fresh for about 3 days in an air tight container.  This is just about perfect for Mr. J and I. Between breakfast, snacking and dessert-ing we can normally finish off the batch in 3 days. They also freeze well after baking. Place muffins in a freezer bag for up to a month. 

Classic Blueberry Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: bake breakfast blueberries

6069805

Ingredients (12 muffins)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 egg
• 1 cup granulated sugar
• 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
• 1¼ cups sour cream
• 1½ cups frozen or fresh blueberries

Instructions

Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder, cinnamon and salt in a medium bowl until combined.

In a separate medium bowl whisk the egg until well-combined, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter, whisking to combine. Finally, add the sour cream whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine.

Add the sour cream mixture into the dry ingredients and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Be careful not to over mix.

Divide the batter amount into the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

Powered by Recipage

Blueberry Buckle

Six months ago today we moved into our little house.  It seems so recent and so far away all at once. We are certainly more settled and it really feels like our home. 

That being said, there is so much work we still want to do and need to do. This week we had some one come look at our trees - there is one in the backyard that needs to come down. We also have some woods that need a bit of picking up. It is not a huge portion but when winter reveals lots of downed trees and branches we decided it needed some sprucing up. 

Of course all of this came with a price tag.  A steep one at that and now we are deciding what are the priorities.

I try not to dwell on all of the dollars too much and instead focus on making the house more of a home in smaller ways. One of these ways is using the kitchen, baking, and eating together around our dining table. 

I made this blueberry buckle after seeing the recipe on the King Arthur's Flour website. It made the whole house smell like cinnamon goodness.  Now that is my kind of home.

Blueberry Buckle

by Emily Morris

Prep Time: 20 minutes

Cook Time: 40 minutes

6061628

Ingredients (serves 9)

For the Topping:

• 1/3 cup sugar
• 1/2 cup All-Purpose Flour
• 1 teaspoon cinnamon
• 1/4 cup (1/2 stick) butter

For the Batter:

• 2 cups All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/4 cup (1/2 stick) butter or margarine
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup (4 ounces) milk
• 2 cups fresh or frozen blueberries, well drained

Instructions

Preheat your oven to 375°F.

For the Topping:

Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork or your finger tips until it reaches a crumbly state. Set aside.

For the Batter:

Sift the flour, baking powder and salt together in a medium sized mixing bowl. Set aside.

In a large bowl cream together the sugar, butter or margarine, egg and vanilla.

Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.

Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.

Let the buckle cool for 10 minutes before serving.

Powered by Recipage

blueberry banana bread

This banana bread reminds me of home. My mom makes banana bread using this recipe. The recipe comes from a cookbook I got from my mom.  She got it from my grandmother. It is one of those books where the pages are worn, torn, and stained. All signs of a good cookbook.

Mr. J and I moved into our new home this past weekend. Our first home.  It is a bit of a mess still but I love being there. I love fixing it up. I love finding the best spot for all of our belongings.

Since we have left the apartment he proposed to me in and the apartment we came home to as a married couple in, I wonder what memories we will make in our new house.  Our home. 

Of course I know there will be plenty of recipe making, cooking and baking to come. We just have to get the kitchen put together first.

Blueberry Banana Bread

by Emily Morris

Prep Time: 15 minutes

Cook Time: 60 minutes

6053150

Ingredients (serves 8)

• 1/4 C butter, unsalted
• 1 tsp salt
• 3/4 C sugar
• 2 eggs
• 1 1/2 C flour
• 1 tsp soda
• 1 tsp cinnamon
• 3 bananas, beaten creamy
• 1 C fresh blueberries

Instructions

Preheat oven to 350 degrees.

Cream butter, add salt and sugar, gradually.

Add eggs one at a time, beating well after each addition.

Sift flour, measure and sift together with soda and cinnamon.

Mash bananas with a fork, beaten until light.

Add alternatively with dry ingredients to egg mixture. Gently fold in blueberries.

Put mixture into a greased loaf pan. A\Bake 1 hour at 350 degrees.

Powered by Recipage

Blueberry Cornmeal Pancakes

Breakfast for dinner takes on a whole new meaning when you add cornmeal to pancakes.

I was in a major mood for blueberries this weekend. In case you missed it we also had some amazing blueberry crumb pie.

When Sunday rolled around, pancakes were on my mind.  In high school I worked at a bakery that served breakfast and lunch.  The pancake mix we made had cornmeal in it.

There is something about the cornmeal that adds something wonderful to pancakes. The grainy texture plays in your mouth and the flavor adds another level of sweetness.

Topped with maple syrup, these pancakes are one great meal.

I got so excited I served myself up two massive pancakes.  I only ate half before I called Mr. J over to help me finish.  After his first bite he was a bit mad at himself for turning down the offer of pancakes for his meal. 

Blueberry Cornmeal Pancakes

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

6051974

Ingredients (serves 4)

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 Tbsp sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 1 1/2 cups low-fat plain yogurt
• 1/4 cup milk
• 3 tablespoons unsalted butter, melted and cooled, plus more for griddle
• 1 large egg, lightly beaten
• 2 cups (1 pint) blueberries

Instructions

In a medium bowl, whisk together flour, cornmeal, sugar, the baking powder, salt, and baking soda.

In another bowl, whisk together yogurt, milk, butter, and egg. Combine wet ingredients into dry ingredients until just the batter just comes together (mixture will be lumpy). Fold in blueberries.

Heat a griddle or large nonstick skillet over medium heat. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time.

Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes.

Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.

Serve with maple syrup.

Powered by Recipage

Blueberry Crumb Pie

One of my favorite things about summertime is the fresh berries. I don't tend to bake with them too often as I have trouble not finishing off the container whole once I start snacking.

This past weekend we were invited over to some friend's house for dinner. I gladly volunteered to bring dessert. We were going to the beach and it seems more fitting to have a fruit filled dessert than a chocolate dessert. Yes, it pains me to say this.

When I threw out the idea of blueberry pie, everyone quickly responded with an approving nod.

To sweeten the deal a bit I added a bit of white chocolate chips on top of the fruit and then used a crumb topping.  Crumb topping always make pie more appetizing for me.

I used a store bought crust which makes this pie recipe so simple and quick to put together. 

I was a little a lot nervous bringing this pie to dinner to share without being able to taste test it first. I should have known better than to test a new recipe out when sharing with others.

However it got raving reviews.  We served it with plain old vanilla ice cream.  This was all that was left after the four of us went to town.

Just enough to serve as breakfast. Happy Monday!

Adapted from Crazy for Crust

Blueberry Crumb Pie

by Emily Morris

Prep Time: 20 minutes

Cook Time: 50 mintutes

6051973

Ingredients (serves 8)

For the Pie:

• 1 refrigerated pie crust (from a box of 2)
• 5 cups fresh blueberries, drained
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/4 cup white chocolate chips
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 3 tablespoons flour

For the crumb topping:

• 1/2 cup flour
• 1/2 cup rolled oats
• 1 cup almonds, chopped
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons butter
• Pinch salt

Instructions

Preheat oven to 350 degrees.

Unroll pie crust and place in a 9” pie plate. Crimp edges as desired. Chill until ready to fill.

Make the crumble by combining the almonds, brown sugar, flour, rolled oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. Set aside.

Place blueberries in a large bowl. Toss gently with sugar, spices, lemon juice, and 3 tablespoons of flour.

Remove crust from the refrigerator and fill with berries. Top with white chocolate chips. Pour the crumble over the top and press down slightly.

Place the pie on a cookie sheet to prevent over-spilling onto your oven floor. Bake for 50 minutes. It’s done when the crust and the topping is browned. There should also be some signs of the blueberry juice bubbling through the crumb topping. Cool completely before slicing.

Powered by Recipage

blueberry chocolate chip muffins

Because everything tastes better with chocolate chips.

It's Friday and the heat has made the week seem extremely long and exhausting. I have a day full of meetings before the weekend.  Muffins seemed most appropriate. 

I tweaked a healthy muffin recipe from Stonyfield Farm. Of course it includes yogurt. I cut back on the sugar and then added some chocolate.  Emily logic.

happy friday!

blueberry chocolate chip muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake breakfast blueberries chocolate

6049609

Ingredients (12 muffins)

• 2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup sugar
• 1⁄2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 1 1⁄4 cup low fat plain yogurt
• 1⁄2 stick of butter, melted
• 1 cup blueberries, fresh or frozen,
• 3/4 cup chocolate chips

Instructions

Preheat the oven to 375°and line the muffin tins.

In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.

In another bowl, combine the sugar, yogurt, eggs, melted butter, and cinnamon. Beat until thoroughly mixed.

Add the dry ingredients and mix just until blended. Be careful not to over mix.

Gently fold in blueberries and chocolate chips and then spoon the batter into the lined muffin tins, filling each cup about two thirds full.

These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean.

When the muffins are done, let them cool in the pan. Remove and serve warm.

Powered by Recipage

peach and blueberry buckle

I knew after such a great weekend I would have to start Monday off with something extra special. Knowing that I was coming home to something good would help make the day go by.

I have been trying to cut back on sweets lately.  For me that means one dessert a day instead of two.  Let's just say I am still working on that one. 

This also seems to mean instead of chocolate I use fruit.   I am still working on this one too.

I can call this dessert but it is really just a snack or breakfast.  Ice cream helps.  Mr. J however jumped for joy and couldn't keep his hands away when this dish came out of the oven.

The only downside was that it took an hour to bake.  A bit more actually.  It just didn't seem right when it has been so hot outside and I have the A/C running non-stop.

As I get to work I will be thinking about this waiting for me as a side dessert for dinner.

Peach and Blueberry Buckle

by Emily Morris

Prep Time: 20 minutes

Cook Time: 10 minutes

6049896

Ingredients (serves 9)

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 large egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 cup plain yogurt
• 4 peaches, each cut into 8 wedges (about 4 cups)
• 1 pint blueberries
• 1/3 cup sliced almonds

Instructions

Heat oven to 350° F.

Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

In a stand mixer beat the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture, mixing well between additions.

Fold in the peaches and blueberries.

Transfer the batter to an 8-by-8-inch and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean about 1 hour. Let cool slightly. Serve with ice cream.

*Note: I used frozen peaches for this recipe.

Powered by Recipage

Blueberry Banana Bread

Blueberries. Bananas. Oh my. 


This is not my first go around at banana bread. In fact I have many variations posted already.  Banana bread always seems to come up more in the summer time though. Summer because the bananas turn faster than I can eat them. 

Last weekend my bunch of bananas were yellow and speckled in two days. For a gal who tends to like green bananas this is not a good thing. Unless of course you want some banana bread.

Since the bananas were no longer good to just eat banana bread was a must. We had some blueberries too. Why not?  A few in the mix and a few on top.  Ta-da!

Blueberry Banana Bread

by Emily Morris

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake breakfast bread banana blueberries

6049608

Ingredients (serves 12)

• 1/4 C coconut oil
• 1 tsp salt
• 3/4 C sugar
• 2 eggs
• 1 1/2 C flour
• 1 tsp soda
• 1 tsp cinnamon
• 3 bananas, beaten creamy
• 1 C fresh blueberries

Instructions

Preheat oven to 350 degrees.

Cream coconut oil, add salt and sugar, gradually.

Add eggs one at a time, beating well after each addition.

Sift flour, measure and sift together with soda and cinnamon.

Mash bananas with a fork, beaten until light.

Add alternatively with dry ingredients to egg mixture. Gently fold in blueberries, saving just a few to add to the top.

Put mixture into a greased loaf pan. Add remaining blueberries to the top and sprinkle with cinnamon sugar if desired. Bake 1 hour at 350 degrees.

Powered by Recipage

***Don't forget that Google Reader is done on July 1st. Follow my blog with Bloglovin so you don't miss any postings.

 

Follow my blog with Bloglovin