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| Blueberry Muffins https://cookaholics.org/viewtopic.php?f=14&t=3309 |
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| Author: | Jaxallie [ Wed Sep 11, 2013 7:45 am ] |
| Post subject: | Blueberry Muffins |
The Michigan blueberries are especially good this year..I make a blueberry run up to Bridgman Michigan every year, and this year I picked up 350 lbs of berries! Anyway, I'm bored with my blueberry muffin recipe. I use the CI one with the sour cream. Sometime they come out a little spongy.... Anyone have one they like? Thanks, Karen |
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| Author: | fitzie [ Wed Sep 11, 2013 9:46 am ] |
| Post subject: | Re: Blueberry Muffins |
FC has a nice blueberry cake recipe in the Aug/Sep issue. It's called Blueberry Muffin Cake and I'm sure it could be used for muffins. fitzie |
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| Author: | marygott [ Wed Sep 11, 2013 10:14 am ] |
| Post subject: | Re: Blueberry Muffins |
I like the CI Lemon Blueberry one. It uses low fat yogurt. And I am jealous of those berries! Mary |
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| Author: | JesBelle [ Wed Sep 11, 2013 11:10 am ] |
| Post subject: | Re: Blueberry Muffins |
I second those lemon-blueberry muffins. Also CC's Blueberry Boy Bait is pretty dang good. |
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| Author: | marygott [ Wed Sep 11, 2013 2:09 pm ] |
| Post subject: | Re: Blueberry Muffins |
And CI's Blueberry Buckle. Mary |
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| Author: | merstar [ Wed Sep 11, 2013 4:04 pm ] |
| Post subject: | Re: Blueberry Muffins |
These are great - I've made them many times. I always add 1 tsp lemon zest to the batter, plus I omit the 1/2 cup crushed berries. Here's the recipe along with my notes: BLUEBERRY MUFFINS (Jordan Marsh) INGREDIENTS: 1/2 cup butter (room temperature) 1 cup sugar 2 eggs (room temperature) 2 cups flour 2 teaspoons double-acting baking powder 1/2 teaspoon salt 1/2 cup milk (I used 1/2 cup plus 1 Tbsp) 1 teaspoon vanilla extract 2 1/2 cups blueberries (divided) (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour) sugar, for sprinkling tops of muffins (I omitted this) DIRECTIONS: Grease 12 cup muffin pan. (I buttered the top of the pan and used muffin liners). Preheat oven to 375. In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Crush 1/2 cup berries and add to batter. (I omitted this) Fold remaining berries into batter and spoon into muffin pan. Sprinkle with sugar. (I omitted this). Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and turn onto wire rack. 12 servings posted at Recipezaar http://www.recipezaar.com/26756 |
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| Author: | merstar [ Wed Sep 11, 2013 4:40 pm ] |
| Post subject: | Re: Blueberry Muffins |
I also have a great coffee cake recipe, "Tons of Blueberry Coffee Cake." If you're interested, I'll post it. |
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| Author: | Jaxallie [ Wed Sep 11, 2013 6:10 pm ] |
| Post subject: | Re: Blueberry Muffins |
Merstar, Absolutely!!!! I'd love it... |
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| Author: | merstar [ Wed Sep 11, 2013 6:56 pm ] |
| Post subject: | Re: Blueberry Muffins |
Here ya go - I can never find good fresh blueberries here, so I always use frozen, unthawed. I've had Michigan blueberries in the past, and they were great - you're lucky! I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping, as noted in parentheses. Also, I needed to bake it longer than indicated, probably due to the frozen, as opposed to fresh blueberries. TONS OF BLUEBERRY COFFEE CAKE INGREDIENTS: 1/4 cup butter (I used unsalted) 3/4 cup sugar 1 egg 1/2 cup milk, plus 2 tablespoons milk 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups blueberries (I used frozen, unthawed) Topping: 1/2 cup brown sugar (I used 7 Tbsp dark brown sugar) 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon (I used 1 Tbsp) 1/2 cup chopped pecans (I omitted this) 3 tablespoons butter (I used cold, unsalted, cut into small pieces) DIRECTIONS: Preheat oven to 375. Grease 9 inch springform pan. Sift together flour, baking powder and salt, set aside. In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Mix in the flour mixture alternately with the milk, just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter. Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean. Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack). From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this). 12 servings (I made 10 servings) Edited from Recipezaar http://www.recipezaar.com/117026 |
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| Author: | Da Bull Man [ Sun Sep 15, 2013 9:00 pm ] |
| Post subject: | Re: Blueberry Muffins |
marygott wrote: And CI's Blueberry Buckle. Mary I second that! |
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